Whole-Wheat Peanut, Berry and Banana Bread

If given the choice, would you pack a peanut butter and jelly sandwich or peanut butter and banana sandwich?

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Why pick just one?

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My latest kitchen experiment, inspired by the ingenious Gina of SkinnyTaste, combines all of these flavors into one tasty bite. You don’t even need two slices of bread for this one. But I wouldn’t blame you one bit if you cut two pieces (or maybe three) for a twist on traditional dessert! Or how good would this recipe be as a breakfast muffin with whatever fruit is on sale or available at the farmers market? Oh the possibilities…

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The key to this recipe: roasting the berries so they release just a bit of their juices to add extra flavor to the batter. The heat also sweetens the fruit up even more so you only need 1/3 cup brown sugar for the whole loaf!

Bread

Whole-Wheat Peanut, Berry and Banana Bread (Adapted from SkinnyTaste)

Serves 12

  • 1 1/4 cup berries, fresh or frozen
  • 1/4 cup peanut flour, such as PB2
  • 1 cup whole-wheat flour
  • 3/4 teaspoon baking soda
  • 1/4 cup unsweetened applesauce
  • 1/3 cup brown sugar
  • 2 egg whites
  • 1 teaspoon pure vanilla extract
  • 3 small ripe bananas, mashed
  1. Preheat oven to 425°. Place berries on a foil-lined baking sheet and roast for about 20 minutes, until they begin to release juices and change color just slightly. Lower oven heat to 350°.
  2. Stir together peanut flour, whole-wheat flour and baking soda in a medium-sized bowl.
  3. In a separate medium-sized bowl, mix applesauce, brown sugar, egg whites and vanilla, then stir in bananas.
  4. Sprinkle the flour mix into the bowl with wet ingredients, gently stirring to combine.
  5. Fold in the berries so they are evenly distributed throughout the batter.
  6. Pour the batter into a foil-lined loaf pan (this makes it a breeze to remove the bread and clean up!). Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Slice and freeze the loaf, tightly wrapped, if you plan to keep it for longer than a couple days.

Nutrition information per serving: 98 calories, 1 g fat, 3 g fiber, 3 g protein, 24 g carbohydrates, 28 mg sodium, 182 mg sodium

What was your brown bag item of choice?

As scary as it is to admit today, I always thought it was such a treat when Mom included a pack of Hostess Cinnamon Streusel Cakes in my grade school lunch bag. I’d much rather eat a healthier DIY version today!

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Comments

  1. I was just thinking about banana bread this morning. Yes, my mind goes there. Wish I could peel a slice of this recipe off the computer screen. Is there an app for that?

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