PB&J Banana Bread
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 202.0
- Total Fat: 3.3 g
- Cholesterol: 2.7 mg
- Sodium: 62.6 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 2.4 g
- Protein: 4.3 g
View full nutritional breakdown of PB&J Banana Bread calories by ingredient
Introduction
The best of every sandwich you could ever ask for! A slice of this crazy banana and oatmeal quickbread, made moist with yogurt, encompasses a body spiked with peanut butter and a ribbony filling of jam! Use your favourite flavour jam for these, or go the extra decadent route and make it with a ribbon of pie filling instead! The best of every sandwich you could ever ask for! A slice of this crazy banana and oatmeal quickbread, made moist with yogurt, encompasses a body spiked with peanut butter and a ribbony filling of jam! Use your favourite flavour jam for these, or go the extra decadent route and make it with a ribbon of pie filling instead!Number of Servings: 24
Ingredients
-
2 cups flour
3/4 cup whole wheat flour
1 cup rolled oats (not instant)
1/2 tsp cinnamon
1 tbsp cornstarch
1 tbsp baking soda
1/2 tsp salt
2 cups thick Greek yogurt (full fat)
8 large, over-ripe bananas, mashed
1 1/4 cups sugar
6 tbsp smooth peanut butter (not natural-style)
1 tbsp vanilla
2/3 cup all-fruit jam or preserves (like Smuckers Simply Fruit), warmed until easily drizzled
Directions
Preheat oven to 350F, grease and flour 2 loaf pans well.
In a medium bowl combine flours, oats, cinnamon, cornstarch, baking soda and salt. Set aside.
In a large bowl, beat together yogurt, bananas, sugar, peanut butter and vanilla until well blended.
Add the dry ingredients and stir quickly yet gently to combine. A few lumps are okay.
Divide 2/3 of the batter between the pans, then spoon a line of preserves down the centre of each loaf.
Top with remaining batter, covering the preserves completely.
Bake on the lowest rack of the oven for 65-70 minutes, tenting with foil after 30 minutes.
Cool 20 minutes in pans, then turn onto a wire rack and cool completely.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
In a medium bowl combine flours, oats, cinnamon, cornstarch, baking soda and salt. Set aside.
In a large bowl, beat together yogurt, bananas, sugar, peanut butter and vanilla until well blended.
Add the dry ingredients and stir quickly yet gently to combine. A few lumps are okay.
Divide 2/3 of the batter between the pans, then spoon a line of preserves down the centre of each loaf.
Top with remaining batter, covering the preserves completely.
Bake on the lowest rack of the oven for 65-70 minutes, tenting with foil after 30 minutes.
Cool 20 minutes in pans, then turn onto a wire rack and cool completely.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
