Inspired by The Pancake Princess’ scientific approach to finding the optimal ratio of ingredients in pumpkin bread, I have started compiling a similar excel spreadsheet for banana bread. What is best: oil or butter? Greek yogurt or buttermilk?
I have yet to do the taste-off (I need to organize a group of people willing to eat 10 different banana breads), but it is a definite goal of this semester.
For now, I have these thrown-together, kinda-healthy-but-not-really, peanut butter banana muffins. The original recipe called for 1/3 cup of peanut butter and I had about 1/2 a cup left, so I decided to just throw all the ingredients together without measuring anything.
Quick breads are usually very forgiving as long as you don’t overmix them, and these turned out beautifully. They have 1/2 a cup of flaxseed in replacement of flour which has been my favorite “secret” ingredient in banana bread recently. It adds an extra nuttiness and richness that ordinary flour can’t achieve. Plus, it means you’re allowed to call them “healthy!”
Peanut Butter Bananas
makes 12 muffins
Adapted from myrecipes
1 1/2 cups mashed ripe banana
1/3 cup greek yogurt
1/3 cup creamy peanut butter
1/3 cup oil
2 large eggs
1/2 cup + 1/4 cup granulated sugar
1 cup AP flour
1/2 cup ground flaxseed
1 tsp baking soda
1 tsp salt
1/2 tbsp teaspoon cinnamon
1 tsp ground allspice
1/2 cup chopped nuts
- Preheat oven to 350 degrees and grease a muffin pan well.
- Mix banana, yogurt, peanut butter, oil, and eggs until well combined. Add 1/2 cup sugar and mix well.
- Mix flour, flaxseed, baking soda, salt, cinnamon, and allspice in a small bowl. Add to the wet mixture and be careful not to overmix.
- Gently fold in chopped nuts.
- Fill muffin tin, and sprinkle with the 1/4 cup granulated sugar.
- Bake for 15 minutes.