A little while ago I came across this recipe for Peanut Butter, Banana and Honey Road Cake. And this morning, as a reward for the busy day I had yesterday, I decided to finally enjoy some quality baking time. Unfortunately I didn’t have one of the title ingredients — honey. But the fact it was the healthiest banana bread I had stumbled across in some time (possibly ever) made me decide it was worth trying anyway. And the substitutions I made seemed to work out perfectly. The only thing I think I could have added but didn’t think of until it was too late was chopped walnuts. Walnuts are always a great addition to banana bread. Oh well — next time! Enjoy!
- 3 ripe bananas, mashed
- 1/4 cup Splenda (or other sweetener of choice)
- 1 egg (or flax egg if making vegan)
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- 1 heaping tablespoon creamy peanut butter
- 2 tablespoons apple sauce
- 3/4 cup whole wheat flour
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- Preheat oven to 350 degrees.
- Combine banana, Splenda, egg, vanilla, maple syrup, peanut butter and apple sauce in a bowl and mix thoroughly. Ensure all banana lumps have disappeared.
- Stir in flours, baking powder, cinnamon and salt.
- Pour mixture into a greased 8 x 8 baking pan. Even out mixture.
- Bake in oven for 30-35 minutes. You can check on it at 25 minutes but I find the bananas cause the mixture to take a long time to cook.
- Let cool for 10 minutes or so as bread will continue to cook on the inside and then serve.
Note: Loaf can easily be cut into squares which are convenient to take with you as a quick snack or breakfast on-the-go.