It’s been a lazy Sunday over here. This morning I watched a movie in bed and then had a late brunch with the family. This weekend has been a good mix of fun + work. Yesterday morning I was productive writing a paper and doing some other things for school. In the afternoon I was able to squeeze in a 4.5 mile run.( I am loving being able to run outside again). Then Chris and I went to The Muddy Pig with Dan and Sof for dinner and drinks. It was a nice, relaxed night. We went to bed at 10:30. Partying like rockstars, I tell ya.
Today it’s 75 degrees out! I can’t believe it, it even feels humid. I need to get used to it again because once I am living in Houston I will have to deal with the the humidity on a daily basis! Unfortunately it’s cloudy so I can’t lay out and attempt to get a tan. Instead I found an extremely ripe banana beggin’ to be baked into banana bread.
I wasn’t in the mood for my usual go-to banana bread, but thankfully an old issue of Cooking Light gave me inspiration. For me, there is no better combination than chocolate and peanut butter.
Peanut Butter & Chocolate Chip Banana Bread
*Inspired by Cooking Light, October 2010
1-2 mashed ripe bananas
1/3 cup plain low fat yogurt
1/3 cup peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 cups whole wheat pastry flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped peanuts
1/4 cup mini chocolate chips
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter
1. Preheat oven to 350°
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in peanuts and chocolate chips. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.