Heavenly Peanut Banana Bread Loaf

The cooler weather has finally started (well, at least in the mornings and evenings here in LA) and I am so excited to start baking and making deliciously healthy options that can be made in a hot oven or stove top. This is my favorite recipe to kick off that cooler weather cooking season with.

The peanut butter makes this bread more moist and higher in protein. It also does not contain any sugar or honey. The dates and banana make this bread with just the right amount of sweetness.

I particularly love this recipe because you can save it in the fridge for up to 10 days and have a slice of heaven each morning with a spread of low-fat Greek yogurt. Enjoy!

INGREDIENTS

·        1 Tbsp flaxseeds

·        1 Cup wholemeal flour

·        1 Cup unbleached self-raising flour

·        2 tsp baking Powder

·        1 tsp baking Soda

·        1/3 tsp salt

·        1 Tbsp ground cinnamon

·        2 bananas peeled, plus 1 small banana for topping

·        ¼ Cup smooth peanut butter

·        6-7 pitted medjool dates

·        ¼ Cup extra-virgin olive oil

·        1 Cup 2% milk (you can use soy or any other non-dairy milk to make this a vegan recipe)

INSTRUCTIONS

1.      Preheat oven to 390 degrees F

2.      Line the base and sides of a 20cm x 10cm loaf tin

3.      Place flaxseeds and 3 Tbsp of water in a small bowl, stir and keep aside

4.      In a separate bowl, sift together the 2 flours, baking soda, baking powder, salt and cinnamon

5.      Place the 2 bananas, peanut butter, dates, milk and oil in a blender and blend until smooth

6.      Strain the flaxseeds and add to the banana/peanut mixture and stir well to combine

7.      Make a well in the center of the dry ingredients

8.      Add the wet ingredients into the well and stir until just combined

9.      Pour mixture into the prepared tin

10.   Slice the 3rd banana in half length-ways and place on top

11.   Bake for 45-60 minutes or until a skewer inserted into the center of the bread comes out clean

12.   Remove from oven and leave to cool in the tin for 20 minutes before transferring it to a wire rack

Natalie Oboodiyat