This week has been a bit of a bear for me. Pre-race jitters are one thing, but pre-race jitters with a chest cold is a completely different story. I must have picked up a cold in Denver but when it immediately turned into a cough that has stayed in my chest for a week, I got nervous. I’ve never been sick going into a race so all week I have been wondering how to handle this. Thank goodness I can see that I am feeling much better…still not 100 percent full health but running the last two mornings at the gym (a 5 and 3.5 miler) have made me feel better and that I should be ok. Let’s just say that Vick’s Vapo Run and Mucinex have helped nurse me back to good health. And a good dose of cooking some comforting banana bread is always a good thing too.
Peanut Butter Banana Bread
(Maureen Callahan, Cooking Light)
- 1 1/2 cups mashed ripe bananas
- 1/3 cup plain fat-free yogurt
- 1/3 cup creamy peanut butter
- 3 tablespoons butter, melted
- 2 large eggs (or egg whites)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 cups all-purpose flour (or whole wheat)
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 tablespoons chopped dry-roasted peanuts (I did not use in the recipe)
- cooking spray
Preheat oven to 350 degrees.
- Combine first five ingredients in a large bowl, beat with a mixer at medium speed.
- Add granulated sugar and brown sugar; beat until blended.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife
- Combine flour and next five ingredients in a small bowl.
- Add the flour mixture to banana mixture; beat just until blended.
- Bake for 1 hour and five minutes or until a wooden pick inserted in center comes out clean.
- Remove from oven and cool.