I know many people don’t like the sight of dark bananas on their counter (which is probably why they pass them off to me), but I love a good banana bread and am always excited about the idea of searching for a new recipe (I have at least 7 in my recipe binder already). Because of this, I buy my bananas in bulk from Costco and gladly accept overripe banana donations. For the record, I also accept zucchini if anyone’s garden is overflowing with them this summer.
Yesterday morning, I got myself to the pool for a 30 minute ‘confidence swim’. This is what I call swimming in circles around the fun outdoor pool for 30 straight minutes without touching the ground or pushing off the wall like I do when I swim laps. I did mostly freestyle with a few breast strokes to turn while trying not to run into the nice man also swimming outdoors. I predict that my mile swim will take around 30 minutes, well probably closer to 35 minutes, but I am hoping a workout like yesterdays will help boost my confidence and keep me calmer while I swim across the lake in a few weeks.
After my swim, I felt pretty good. Especially when I was relaxing in the whirlpool before I had to head off to work. I even had enough energy to get in a 7.5 mile run this morning…a nice step in increasing my mileage this month. With all of this exercise, I have been super hungry…which brings us back to the bananas!
I had a few bananas hanging around and I was hoping to find time this week to make a banana bread. I wanted something to bring to friends this weekend, plus I haven’t done much baking lately and I miss it. This morning, my mom gave me a few more brown bananas to add to the bunch. When I got home from work, I knew I wasn’t going to have tons of time for baking, so I was happy that I had saved Gina’s recipe for Low Fat Peanut Butter Banana Muffins from her blog Gina’s Skinny Recipes (which for those of you who are interested is very WW friendly). I decided to turn her muffins into 3 mini loaves…one for me and two to freeze for friends. So when the BOY headed out for a DQ run after dinner, I hit the kitchen for some therapeutic baking.
The recipe was easy to follow. Although I didn’t have any Better ‘N Butter PB, I used the generic kind I keep for baking, which worked just fine. I baked my mini loaves for 40 minutes and they turned out beautifully.
I was eager for a taste and happy to find the bite with the PB swirl…yum! The bread is very moist with the right blend of PB and banana. I can see where these would make a popular muffin at your next brunch…I might even add some mini chocolate chips…not that they’d need it!
Looking for other ways to turn brown bananas into banana bread? Here are a few of my favorites!
Although I have been finding many of my recent recipes on blog sites, I still get excited over a new cookbook AND look what just arrived in the mail…
I’ve already flipped through the whole book, soaking in the pictures and mouth watering recipes. Tosca’s newest recipe book has a colorful picture on every page (which I love) and nutrition information. It includes classics like French Onion Soup (there is a whole soup chapter) and inventive new recipes like Sweet Potato Custard and Chili and Scrambled Egg Breakfast Tacos (there is also a brunch chapter). She also includes some helpful tips on picking herbs and sustaining a vegetarian diet. I’m looking forward to some clean cooking…when does my CSA arrive?!