I have officially lost my marbles. I am currently on my way home from a music festival with my bestie and sleep just simply isn’t something we did.
Things we did do include: dancing, eating lots of food truck food, singing, wine sipping, cottage living, and hugging. And luckily, catching up on sleep is totally do-able on the train. I have a sexy sleep max and ear plugs!
Hey boys….*uses come hither motion with finger*
Sorry. It got real weird there for a second. I am a tired lady.
But here is something that’s not weird: banana bread.
In the mornings, a classic breakfast favorite of mine is toast with the following order of ingredients slapped on top:
(1) peanut butter
(4) ground cinnamon
TRUST ME! It’s real good, and I call it “fancy banana bread toast”. It occurred to me after several years of eating this that my magic breakfast toast flavour should TOTALLY be added to my banana bread recipe collection. And sometimes it seems that I am collecting banana bread recipes…SO WHAT?
I’m going to stop yelling now and just tell you that I love this little light banana bread a whole lot. There’s whole wheat flour, ground flax, and Greek yogurt to make your body feel good. Plus, the honey adds a nice hint of sweetness and pairs with the bananas perfectly. The peanut butter in this recipe doesn’t completely overpower the bread and just plain makes me swoon. I really enjoyed it, and I hope you do too!
Enjoy the rest of your week! xx
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup ground flaxseed meal (optional)
- 3/4 tsp baking soda
- 1/2 tsp Kosher salt
- 1/2 tsp ground cinnamon
- 1 1/2 cups (about 3) mashed ripe bananas
- 1/3 cup vanilla Greek yogurt
- 1/3 cup smooth peanut butter
- 3 tbsp unsalted butter, melted
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup liquid honey
- 1 tsp pure vanilla extract
- Preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan. Set aside.
- In a medium bowl, whisk together the flours, flaxseed meal, baking soda, salt, and ground cinnamon. Set aside.
- In a large bowl, whisk together the mashed bananas, yogurt, peanut butter and melted butter. Whisk in the eggs, sugar, honey and vanilla and mix until combined.
- Add the flour mixture to the banana mixture and mix using a rubber spatula until just combined, making sure not to overmix (it's ok is some flour is still showing).
- Pour the batter into the prepared baking pan and bake for 55 to 60 minutes, or until a skewer inserted into the center of the loaf comes out clean. Let cool completely in the pan on a wire rack for at least 20 minutes before inverting the bread onto a wire rack to cool completely.
Recipe adapted from Joy the Baker
Store bread wrapped tightly in plastic wrap in the refrigerator (covered) for up to 5 days.