Banana bread has always been a staple in our home. I don’t know about you, but a lot of the time banana’s would tend to go brown and ripe before they are able to be eaten.
Although many foods unfortunately need to be thrown away when overripe, that is not the case with Banana’s. In fact, they are just starting to be in their prime. Overripe banana’s are used in many recipes from breads, granola bars, to even oat crisps.Try this healthy and delicious Peanut Butter Multigrain Banana Bread using PB2 and applesauceClick To Tweet
Banana bread is also one of those snacks that can easily be made “healthier” and with less fat and calories. Apple sauce can easily be added to replace the oil, while still maintaining the delicious taste.
In addition, you can make it higher in fiber and add other delicious ingredients. In fact, that’s exactly what I did in this tasty Peanut Butter Multigrain Banana Bread.
I used powdered peanut butter in place of regular peanut butter, which contains 85% less calories and fat than regular peanut butter.
The process of making powdered peanut butter involves pressing the peanut butter to remove the fat and oil content, while maintaining the taste.
However, the removal of the fat also takes away a lot of the fat soluble vitamin E, along with lots of the good-for-you mono-unsaturated healthy fats.
Because of that, I wouldn’t say powdered peanut butter is necessarily a “healthier” alternative to regular natural peanut butter.
However, if you have a real addiction to peanut butter, and I mean you reallllyyyyyy need to cut back on eating a jar every couple days. Powdered peanut butter will really be a good addition to your diet to help you cut back on the real stuff.
Also, it can be great in recipes where you want the amazing peanut butter flavor, but less calories and fat.
You can find powdered peanut butter in bulk stores like Bulk Barn, and also some grocery stores sell it right beside regular peanut butter.
To make the delicious Peanut Butter Multigrain Banana Bread, firstly preheat an oven to 350°F. Then spray a 9 inch baking dish with cooking spray.
In a large bowl, combine all of the wet ingredients up until the low fat milk. Mix wet ingredients until combined and creamy. If you would like, you can leave some chunks of banana unmixed per preference.
In a medium bowl, combine all of the remaining dry ingredients. Add the dry ingredients to the wet ingredients in the large bowl and mix until just combined. Be very careful not to over mix at this step. If you would like, sprinkle some additional oats on top (optional).
Place baking dish in preheated oven for 50-60 minutes, or until cake tester comes out clean. Remove from the oven and place on wire rack. When cool, cut into 12 slices and enjoy!
- 2 medium ripe banana, mashed
- 1/3 cup honey
- 1/3 cup applesauce
- 1 egg, lightly whisked
- 1 teaspoon vanilla
- 3/4 cup low fat milk
- 1.25 cup multigrain flour
- 1 cup oats, large flaked
- 1/2 cups powdered peanut butter
- 1.5 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp ground cinnamon
- Preheat oven to 350°F.
- Spray a 9 inch baking dish with cooking spray.
- In a large bowl, combine all wet ingredients up until low fat milk. Mix until combined and creamy. You can leave chunks of banana per preference.
- In a medium bowl, combine all remaining dry ingredients. Add dry ingredients to wet ingredients in large bowl and mix until just combined, being careful not to overmix. Sprinkle oats on top (optional).
- Place in preheated oven for 50-60 minutes, or until cake tester comes out clean.
- Remove from oven and place on wire rack. When cool cut into 12 slices.