Because of the holiday weekend, yesterday felt like a Sunday. And Sundays, are for baking.
I’ve been trying to expand my flour collection and knowledge, so I ventured into sweet sorghum flour for the first time this weekend. A bag of it has been sitting my cupboard for quite awhile and I decided it was finally time to do something about it.
Sorghum is supposed to have more protein and fiber than other flours, but it can be pretty heavy if used alone. When combined with other flours (white, wheat, corn, rice, quinoa, etc.) it can make for very hearty and tasty treats.
I definitely noticed a difference in the consistency of my banana bread – it was fairly dense and a little drier than usual. It worked out well though, because usually my terrible oven burns everything! It burns on the outside while keeping the inside uncooked, no matter the temperature. I thought the sorghum might help to soak up the wet ingredients and … well, I get tired of saying this, but … I was right! The bread actually cooked better on the inside because of it.
I will need to do more experimenting before I have mastered sorghum and will probably stick with whole-wheat flour until I’m feeling adventurous again. You can try this recipe with sorghum or just stick to whole-wheat or regular all-purpose flour.
This recipe makes a truly delicious and healthy bread, with the added bonus of peanut butter! Banana bread is delicious alone, but when you add creamy peanut butter and a hint of coconut from the sugar and oil, it’s really spectacular. I love this bread because it’s guilt-free, comforting, and super yummy. It’s perfect alone, but if you want a little somethin’ extra, you can slather on extra peanut butter, jam, honey, molasses … the possibilities are endless. I’ve been eating it for breakfast, and snack-time, and post-lunch time, and dessert time … us Hobbits eat a lot, ok?
Peanut Butter Banana Bread
Yield: makes 1 loaf or 12 muffins
- 3 very ripe bananas
- 1/3 cup plain Greek yogurt
- 1/3 cup natural peanut butter
- 3 tbsp coconut oil, melted
- 2 eggs
- 1 tsp vanilla extract
- 1/3 pure maple syrup
- 2 tbsp coconut sugar
- 1 1/4 cups whole-wheat flour
- 1/4 sorghum flour (or just use all whole-wheat flour)
- 1/8 cup flaxseed
- 3/4 tsp baking soda
- 1/2 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp clove
Preheat oven 350 degrees. Spray loaf pan or muffin tin with non-stick spray.
In a large bowl whisk together the bananas, yogurt, peanut butter, and oil. Once fully mixed incorporate the eggs, one at a time. Then mix in vanilla, syrup and coconut sugar.
In a separate bowl, whisk together the dry ingredients. Slowly add the dry ingredients to the wet. Don’t overmix. Once fully incorporated pour into prepared loaf pan or muffin tin.
Bake muffins for 18-22 minutes until set. Bake loaf for 45-55 minutes.