1 1/2 cups mashed ripe bananas, about 4 bananas
1/3 cup plain yogurt or buttermilk
1/3 cup crunchy peanut butter
3 tablespoons butter, melted
2 large eggs
¾ cup brown sugar
1 teaspoon vanilla extract
½ cup of raisins
1 ½ cups whole wheat pastry flour
1/4 cup ground flaxseed meal
3/4 teaspoon baking soda
1/2 teaspoon salt
Place a rack in the center of the oven and preheat to 350 degrees. Grease and flour a 9×5-inch loaf pan.
In a large bowl, whisk together flour, flaxseed meal, baking soda, and salt.
In a medium bowl, whisk together mashed bananas, yogurt or buttermilk, peanut butter and melted butter. Whisk in eggs, sugar, vanilla and raisins.
Pour the wet mixture into the dry ingredients. Fold together with a spatula until just combined. Pour the batter into the prepared baking pan. Bake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.
Remove from the oven and allow to cool in the pan for 20 minutes before inverting the bread onto a wire rack to cool completely.
This bread lasts, well-wrapped at room temperature, for up to 4 days. It is also great to store, well wrapped, in the freezer.
This slightly-sweet and savory banana bread can be a treat all on its own. Or, smear a toasted slice with a thin layer of peanut butter and you’ve got a delicious, fiber- and protein-packed breakfast with a sweet edge.
Makes one 9×5 inch loaf