Skinny Peanut Butter Swirl Banana Bread
Today is the official day to celebrate peanut butter! Yes, today is National Peanut Butter Day.
And you better believe the scoop of peanut butter on top of my brown sugar oatmeal today was extra big.
To top it off? I whipped up some mini loaves of Peanut Butter Swirl Banana Bread for you. Ok, for me. But you can make some and celebrate peanut butter too!
This is another lightened up quick bread recipe, like my Perfect Blueberry Oat Muffins. Full of flavor and delicate in texture, but low in fat. And swirled with peanut butter. In other words – it’s a no brainer.
If you don’t have time to make this in time for the party, at least go grab a spoon.
And stick it in a jar of peanut butter.
Oh! And don’t forget the chocolate chips to sprinkle on top of each bite. (Oh, you’ve done it! No lies.)
- 3 cups whole wheat pastry flour (or white all-purpose flour)
- ½ tsp ground cinnamon
- 3 and ½ tsp baking powder
- ½ tsp salt
- 1½ cup mashed very ripe banana (about 3 large)
- ¼ cup brown sugar, packed
- ¼ cup sugar
- ¼ cup greek yogurt (or plain or vanilla)
- 2 tsp. canola oil
- 2 large eggs
- ½ cup PB2 (peanut flour) or peanut butter
- ¼ tsp salt (*omit if using peanut butter)
- ¼ cup water (*omit if using peanut butter)
- 2 Tablespoons honey
- Preheat oven to 425.
- In a large bowl, combine flour, cinnamon, baking powder, and salt. Whisk to combine thoroughly.
- In a separate medium bowl, mash the banana well. Then add brown sugar, white sugar, yogurt, vinegar, and eggs. Whisk until well combined.
- Add the dry mix to the wet mix in two batches. Fold the wet and dry ingredients together with a spatula only until all the dry pockets of flour are gone. Be careful not to over-mix.
- Scoop the batter evenly into eight mini loaf tins (or muffin tins) and set aside.
- In a small bowl, combine peanut flour, water, salt, and honey. (If using regular peanut butter, simply combine with honey. The mixture may require about 10 seconds in the microwave in order to be spreadable.) Spread the peanut butter mixture on top of each muffin loaf, about 1 tablespoon per loaf. Using a knife, swirl the peanut butter into the batter, up and down then side to side.
- Bake mini loaves for 5 minutes in the 425 degree oven. Immediately lower the temperature to 375 and continue baking for approximately another 12 minutes. A wooden toothpick inserted will come out clean when the loaves are done.
And yes, feel free to spread more peanut butter on each bite of bread too! Cause it’s the right thing to do.
Somes notes for this recipe:
- You may absolutely bake these in a regular muffin tin. The recipe will yield approximately 12 standard muffins, but make sure you fill the tins almost to the top with batter! Adjust baking time to 5 minutes at 425, then 8-10 minutes at 375.
- This recipe can also be made into a full-sized loaf of bread. Baking time will be 10 minutes at 425, then 40-50 minutes at 375, depending on your oven.
- If you’re not familiar with PB2 or peanut flour, it’s just an alternative to peanut butter that is lower in fat and calories, yet high in protein. It’s AMAZING for smoothies and baking. You can read more about it here. (I usually buy Protein Plus brand online through Amazon or iHerb.com)
- Regular creamy peanut butter (or another nut butter) would be magical in this recipe! Use it instead if you’d like.