Note: This is a sponsored post. As part of the #recipemakeover event, Barlean’s gave me products to use in this recipe.
I’m loving #recipemakeover week so far. There have been so many great recipes posted by my fellow bloggers. If you haven’t already, check out the recipes at the bottom of this post. For this recipe, I was a little nervous. First of all, I’m not a baker. I’m not very good at measuring things and that’s a critical component of baking. So, I’m always a little nervous when I bake. Also, my husband makes the best banana bread ever. Everybody in my house loves it and since we almost always have bananas in the house, he makes it all the time. The kids go crazy for it. When I saw the recipe, I knew why. Sugar. Lots of it. And white flour. So, I knew there was room to make it healthier for the makeover, but I felt a little like that show where chefs take on Bobby Flay in his kitchen.
I started with my husband’s classic recipe and added peanut butter because I love the banana/peanut butter flavor combination. I replaced the oil with the butter flavored coconut oil from Barlean’s, cut down on the sugar and replaced half of the white flour with oat flour. I also threw in some of the Barlean’s Digestive Blend, which is a combination of flax seed, pumpkin, chia seeds, coconut and quinoa and has a nice, nutty flavor. I’ve been throwing it into my Overnight Oats as well. The resulting Peanut Butter Banana Bread turned out great. My kids also loved it – even the one that doesn’t like peanut butter. I think it would be great with chocolate chips as well or nuts if you are into that. Anyway, I hope you enjoy it.
Peanut Butter Banana Bread Recipe
Peanut Butter Banana Bread
- 2/3 cup peanut butter
- 1/2 cup Barlean's butter flavored coconut oil (or regular coconut oil)
- 2/3 cup white sugar
- 1 cup mashed bananas (about 3 bananas)
- 2 eggs
- 1 cup all purpose flour
- 3/4 cup oat flour
- 1/3 cup Barlean's digestive blend (optional)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
Preheat oven to 350 degrees and grease a loaf pan.
Beat the peanut butter and coconut oil together in a bowl and add the sugar. I didn't heat the oil beforehand. Beat it until it's smooth and a little fluffy.
Add the eggs one at a time.
Stir in the mashed banana.
Combine the dry ingredients together and gradually add it to the batter. Mix until combined.
If you want to be fancy, sprinkle a little raw sugar on the top before baking. Totally optional.
Bake 45 minutes to an hour or until a toothpick comes out clean. Cool on a rack for about 10 minutes and then slide it out of the pan. Enjoy!
Thank you Barlean’s for letting me try your wonderful products and thank you to the Pintertest Kitchen for putting together this fun event. I have been loving the butter flavored coconut oil and the Digestive blend. I’ve been using the coconut oil instead of butter or oil in my recipes and it’s fantastic on popcorn. It’s so good. I also love that the products are organic and non-GMO . If you want more information, check out the Barlean’s website.