I’ve always loved banana bread. When I was little my grandmother used to bake it often for dessert, and once in a blue moon my mom would even have us kids “help” her mush up some brown bananas and make banana bread. In the cookbook my aunt gave me, Kosher by Design: Kids in the Kitchen by Susie Fishbein, there is a recipe my mom and I tried once for banana berry bread. I remember liking the bread, but my mom said it was too tart for her taste.
This bread is a variation of that recipe, which I came up with myself. Apples and bananas taste good together, and I’ve tried both with chocolate peanut butter, so why not throw them all together in one yummy bread?
Apple Cinnamon Banana Bread with Chocolate Peanut Butter
Makes one loaf (that’s as many servings as the thickness of people’s slices:))
- 1/2 cup butter or margarine (I used Earth balance buttery spread) that has been out of refrigeration for 15 minutes
- 1 1/2 cups brown sugar
- 1/2 cup Egg beaters egg substitute (or 2 eggs)
- 1 Chobani brand apple cinnamon flavored yogurt
- 1 tsp vanilla
- 2 large bananas, mashed (traditionally, overripe bananas are used for banana bread. I used two that were just about ripe, and it worked out just fine)
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 medium-large Gala apple, diced
- 1/4 cup Peanut Butter and Co. Brand Dark Chocolate Dreams peanut butter
Preheat oven to 350 degrees Fahrenheit.
Spray the bottom of a 9-inch loaf pan with cooking spray. Try not to get any spray on the sides of the pan.
Place butter, sugar and egg beaters (or egg) into a large mixing bowl. Use electric mixer to mix on a low to medium setting. Try to get as much of the butter chopped up as possible; when I did it there were still tiny chunks but they got mixed in later on.
Add the yogurt (I left a couple spoonfuls in the container so the banana bread wouldn’t be too wet.) Add vanilla and mashed bananas, and mix using electric mixer on low to medium setting until all ingredients are combined.
Add the flour, baking soda, salt, cinnamon and diced apple. Use a large spoon to stir them all together until wet and dry ingredients are combined. The texture of the batter will end up thick and hard to mix.
Pour the batter into the prepared loaf pan. Microwave the Dark Chocolate Dreams peanut butter for 15 seconds or until it is just a little softened. Spoon peanut butter over the batter in the loaf pan, then swirl it into the batter using your spoon. It doesn’t need to be mixed in entirely, just swirled in like a marble cake. (When I did this I didn’t do the best job of spreading the peanut butter throughout the bread, so I ended up with some slices that had a big glop of peanut butter, some that only had a trace. So my advice is to make sure some peanut butter gets to the bottom and all sides of the bread.)
Place the loaf pan on a cookie sheet to catch any batter that may flow out as it bakes. (This direction was in the original recipe; I followed it but no batter overflowed. I’d still do this just to be safe.)
Bake for about an hour, or until a cake tester comes out clean. (The original recipe said to bake for an hour and 15 minutes, but I only had to bake it for 45 minutes.)
Once bread is done baking, remove from oven and allow it to cool for 5-10 minutes. Then, run a sharp knife along the edges of the loaf pan. Turn over and set on a plate or a rack to finish cooling.
Enjoy your heavenly banana bread, and don’t forget to share!