This is exactly what I do when I have too many bananas. This isn’t my normal banana bread recipe as I cannot leave well enough alone! I’m attempting to healthify (yes, I know, it isn’t a word) every single thing I make. These turned out great!
1/3 cup of sugar
1/2 cup of butter (I used Smart Balance)
1 cup of whole wheat flour (King Arthur)
1 cup of all-purpose flour (King Arthur)
1 tsp of baking soda
3 tablespoons of powdered Peanut Butter
1 tablespoon of flaxseed meal
1/2 tsp of salt
2 ripe bananas
1 tsp vanilla extract
1/2 cup of vanilla Chobani (Greek yogurt)
3 tablespoons of organic cocoa nibs (you can use chocolate chips)
Preheat your oven to 350 degrees and spray your mini muffin pan with non stick baking spray. Set aside.
In your stand mixer, paddle attached, cream the sugar and butter together. Add the eggs. Sifting over the bowl, add the flours, baking soda, powdered peanut butter and salt. Blend. Then add flax seed, bananas, extract, Chobani and nibs. Blend until combined. Using a mini scoop, drop the dough into the prepared pan. Fill 3/4 of the way filled and bake. Bake for 16-18 minutes or until a toothpick inserted comes out clean.
— Knead to Cook