PEANUT BUTTER BANANA BREAD
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 350º. 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