{Chocolate Coconut} Peanut Butter Banana Bread

 

Oh man.  I am ready for the weekend.  This week and last have been one of those I-just-want-to-crawl-in-a-hole-as-fast-as-possible weeks.  I’ve messed up what seems like a million times at work this past week or so and it is so frustrating.  I just want to punch myself in the face.  Not really though.

Okay, maybe a little bit.

As a slight perfectionist, I find it quite difficult to make mistake after mistake, especially when you aren’t the only one having to bear the consequences of those mess ups.  My boss is completely nice about it but I hate that feeling of “letting them down.”  And I have a ridiculous time letting it go.  All last weekend my mind would wander toward what I did wrong at work, how I could’ve fixed it, what my co-workers were thinking/saying about me, how I could make it right… My mind would not stop going there.  I was worrying about a situation that I had no current control over, and fretting about mishaps that I couldn’t take back.

It’s true that we have to live with the decisions that we make, or the things we do wrong, no matter how big or insignificant they may be, but there is a point when living with it can cross over to being consumed by it, and I have been consumed.  I find myself being swallowed up by my own thoughts, concerns, future projections, and other’s opinions quite a lot.  I take myself out of the current moment to instead be in a negative space that leads me nowhere.

There is a point where I must remind myself that I am human, I will make mistakes, I will learn as best I can to avoid doing them again and I will let. it. go.

Then I will reward myself with a high five and a slice of chocolate coconut  peanut butter banana bread… whew thats a mouth full.

Let take a quick second to talk about this peanut butter.  Its…  just really delicious.

What could go wrong with chocolate and coconut swirled into creamy peanut butter?  Nothing, thats what.  Absolutely nothing.

Well, except maybe my waning self control once I hold this jar of pb in one hand and a spoon in the other.   I’ll just consider that a tasty mishap.

Okay, here’s the deal.  Quick breads are fantastic for many reasons.  They are very versatile, quick to put together, hard to screw up, and freeze well.  Plus they are delicious.

All you really need are two bowls.  Whisk together your dry ingredients first.  Whisking them before adding them to the wet ingredients ensures that everything is equally distributed.

Next, things start to get wet and wild.  Sugar and eggs are whisked into a lovely mixture.  Add bananas, yogurt, melted coconut oil, and peanut butter.  Things start to get really crazy when the sugar, banana, peanut butter situation invites the dry ingredients into the party.  They mingle and turn into a silky batter ready to be baked.

But first generous dollop of peanut butter gets swirled into the batter.  You can always leave this step out and the bread will still be delicious… but, really, why would you?

Here it is.  A version of banana bread that you will come back to again and again.  The flavors are well balanced, playing nicely and sharing the spotlight.

The peanut butter and banana combo is an obvious win.  The addition of chocolate and coconut are like the moment you get the win, rip your shirt off, and fall on the grass in just your sports bra.

Thats a bad comparison…  does anyone even remember that?

Oh well, make this bread and your tummy will be happy… high five!

{Chocolate Coconut} Peanut Butter Banana Bread

Slightly adapted from Joy the Baker

Ingredients

  • 11/2 cups bananas, mashed
  • 1/3 cup greek yogurt
  • 1/3 cup chocolate coconut peanut butter, or any other nut butter
  • 3 tablespoons coconut oil, melted
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup flaxseed meal
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon slat
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice

Directions

  1. Preheat oven to 350 degrees.  Butter one 9×5 in loaf pan or 3 6×3.5 loaf pans (this is what I did).  Set aside.
  2. In a small bowl whisk together whole wheat flour, all purpose flour, flax seed meal, baking soda, salt, cinnamon, and allspice.
  3. In a large bowl, whisk together sugar, brown sugar, and eggs until well incorporated. Add yogurt, bananas, peanut butter, and coconut oil.  Whisk to combine.
  4. Pour flour mixture into the banana mixture and stir until just combined.  Don’t over mix!
  5. Pour batter into loaf pan(s), about 3/4 of the way of the pan.
  6. Optional: Put three dollops of softened peanut butter on top of the batter.  Swirl into the batter with a toothpick, skewer, or knife.
  7. Place in oven and bake for 45-60 minutes (if you are just using one large loaf pan it will be more on the 60 minute range.. opposite for the smaller pans!).  Test to see if the bread is down by placing a toothpick in the center and having it come out clean.
  8. Remove from oven and let cool in pan for for about 20 minutes.  Run a butter knife along the edges to invert from pan and let cool completely on a wire rack.

Bread will last well wrapped for up to 4 days at room temperature.  Alternately it can be stored in the freezer for a rainy day or just a crappy work week.

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