Do you ever go through you cupboards and find something you were so excited to get, used once and then forgot about? That was me and powdered peanut butter.
A few months ago, I walked into my gym and on the desk was a basket of free samples of powdered peanut butter. Not only were the samples an actual 12 ounce size, but it was chocolate powdered peanut butter. Not just the original!
Yippee for this runner! I skipped home and promptly made something with it (it escapes me now) and put it on the shelf. Well, folks, it hasn’t left the shelf since.
Until the other evening when I had a bit of extra time and actually moved a few things in my cupboard and found it again. Again I squealed like a suckling pig and wondered what I could make with it.
A smoothie? Not a fan.
Peanut butter yogurt? Don’t have that.
Chia pudding? Sounds great but I want to eat it now!
Banana bread? For one? Yes!
It takes a total of three minutes from start to finish and is great for the morning or evening when the cravings hit. It’s also a great way to use up leftover browning bananas.
Here’s the clutch, you can change out the mix-ins and topping if you aren’t a hardcore chocolate peanut butter fan.
But really, who would do that?
1 large browning banana
1 T oat flour***
1 T coconut flour
1 T oat bran
1 T powdered chocolate peanut butter (or regular powdered PB, if you want it chocolatey then add 1 t cocoa powder)
2-3 T chocolate chips
1/4 c peanut butter (for topping)
Mash the banana till a smooth consistency is achieved. Stir in all the flours until incorporated. Mix in powdered peanut butter and then chocolate chips. Microwave for 2 minutes and 30 seconds. Top with peanut butter for a meaty, heavenly experience.
**Any three tablespoons of flour would work, except coconut. dO NOT use three tablespoons of coconut flour!
What is your favorite sweet bread?
What kind should I make next?