The subtle flavor of peanut butter makes this banana bread extra special.  Top a warm slice with peanut butter for a delicious breakfast or snack.


1/3 cup sugar

1/3 cup Splenda*

2 tbsp. light butter, softened

2 tbsp. natural peanut butter

2 medium ripe bananas, broken in pieces

1/4 cup lowfat milk

1/4 cup lowfat sour cream

2 large egg whites

2 cups flour

1 tsp. baking soda

1/2 tsp. salt


1. Heat oven to 350.  Spray a 9x5-inch loaf pan with nonstick cooking spray.

2. Beat sugar, Splenda, light butter and peanut butter at medium speed of a mixer until well-blended. Add bananas, milk, sour cream and egg whites; beat well.

3. Combine flour, baking soda and salt. Add flour mixture to sugar mixture, beating until blended.

4. Pour batter into prepared pan. Bake for 1 hour or until bread tests done. Yield: 12 slices, about 3/4-inch thick.


*Useful Tip:  If you choose to not use the Splenda use sugar instead.


Steph's Country Kitchen Goodness