Tag Archives: peanut butter

Peanut Butter Banana Cupcakes

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Back in April I made a yummy loaf of peanut butter and chocolate chip banana bread. I got so many comments on this recipe- it was a huge hit. The addition of a peanut butter glaze brought the bread to a whole new level.  If I remember correctly the loaf didn’t last long in the house!

This past week we had quite a few black bananas in the fridge. My aunt asked me to bake banana bread so I immediately thought of the above recipe. I made a few modifications to the previous recipe based on what ingredients I had in the kitchen. Instead of a loaf, I baked the batter into muffins for easy portability. The resulting muffins are great for a snack or for an on-the-go breakfast.

Funny story- I made the muffins right before I went to the gym. I was in a rush to make it to body pump so I asked my aunt to bake them off. When I got home I saw that they had turned out great.

It didn’t occur to me until yesterday morning (2 days later) that I completely forgot about the peanut butter glaze!!! Without the peanut butter glaze the muffins are pretty plain. They have a good banana and peanut butter flavor but are only slightly sweet. I definitely recommend not forgetting the glaze :-)

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Peanut Butter Banana Cupcakes

Yield: 12

Serving Size: 1 muffin

Peanut Butter Banana Cupcakes

Ingredients

    For the muffins:
  • 1-2 mashed ripe bananas
  • 1/2 cup applesauce, unsweetened
  • 1/3 cup chunky 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
    • For the glaze:
  • 1/3 cup powdered sugar
  • 1 tablespoon 1% low-fat milk
  • 1 tablespoon creamy peanut butter

Instructions

  1. Preheat oven to 350°
  2. Mash bananas with a fork, getting it as smooth as possible.
  3. In a large bowl combine banana, applesauce, peanut butter, butter and eggs.
  4. Add granulated and brown sugars; beat until blended.
  5. Combine flour, flaxseed, baking soda, and salt in a small bowl.
  6. Add flour mixture to banana mixture; beat just until blended.
  7. Pour batter into a greased muffin tin.
  8. Bake 18-20 minutes.
  9. Let cool completely.
  10. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk.
  11. Drizzle glaze over bread.
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Peanut Butter and Chocolate Chip Banana Bread

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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
Bread:
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

Cooking spray

Glaze:
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.

Chocolate Peanut Butter Marble Cookies

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Most people who know me know that I am obsessed with nut butters (especially peanut and almond butter). I eat nut butter almost every single day, sometimes even twice a day. I use it to top my oatmeal, mix it into yogurt, add it to smoothies, spread on bananas, as a dip for carrots (try it!), and occasionally I eat a spoonful or two straight out of the jar.

Right now I have 4 containers of nut butter.

Maple Almond, Chocolate Peanut, and Chocolate Hazelnut (like nutella, only better). Did I mention I spent $35 to have these shipped to me? One taste of the maple almond butter and you’ll understand why. I use these nut butters more as “treats” since they are more expensive and contain sugar.

Trader Joe’s PB with flax seeds. A delicious $3 find and is my every day staple.

Please, don’t ask me to choose a favorite.. ;)

Once in awhile I like to bake with it too. This recipe uses chocolate peanut butter that is swirled into cookie dough.  These cookies take on a pretty marbled appearance and taste similar to a peanut butter cup. I had a handful of mini peanut butter cups leftover so I added those to the dough. I think chocolate chips would work nicely too. Also, you can find chocolate peanut butter at most stores. If you can’t find it…let me know and I’ll bake you a batch of cookies.

Chocolate Peanut Butter Marble Cookies

Makes about 10 cookies

-1 cup unbleached all-purpose flour

-1 tsp baking powder

-1/2 tsp baking soda

-1/4 tsp salt

-1/3 cup pure maple syrup

-1/4 cup canola oil

-1/4 cup evaporated cane sugar

-2 tsp vanilla

-1/3 cup chocolate peanut butter

-1/4 cup chocolate chips or mini peanut butter cups (optional)

Heat oven to 350 degrees.

Mix flour, baking soda, baking powder, and salt in a bowl. In a small container mix maple syrup, sugar, vanilla, and oil. Add the liquid to the dry ingredients and mix until a dough forms. The dough will be drier than regular cookie dough. If it’s too dry add a little more oil and maple syrup. Once the dough has formed, lightly mix the chocolate peanut butter into the dough. Don’t over mix, the key is to get a marbled appearance. At this point you would mix in the chocolate chips if using them.

Drop onto a baking sheet and flatten with the palm of your hand. Bake for about 10 minutes. The cookies will be soft and look undone. It is really important to not over bake them, or else they will be dry. Let them cool for a bit until they firm up.

Did you notice something else about the recipe? It’s vegan- no eggs, no butter. Just healthy fat from the peanut butter and canola oil. This also means the cookie dough is safe to eat. I can’t decide if that’s a good or bad thing….

PS- I’m shopping around for a new camera. The one I have is old and takes blurry pics.