Wednesday, May 30, 2012

Tasty Tuesday......A Day Late.

 Better late then never right.....Yesterday was just an all around 'MEH' day. Beryl was taking his sweet time arriving with our predicted rain/wind, it was overcast outside and the toddler was in 'a mood'. So yeah I'm sure you can imagine that not much got done around here yesterday. Thankfully today is better, the sun is out, the toddler had a friend over this morning and is now napping away! Which gives me time to share this yummy recipe that includes two of my favorite foods. {Bananas and Peanut Butter} I will eat them anyway I can get them. I prefer them in a sandwich...together. With super fresh white bread....You know so when you take a bite it sticks to the roof of your mouth?! Mmmmmm...The Best!
On another note we are trying to eat 'cleaner' as well. Less processed sugars and foods. Much easier said then done but we're trying. Honestly Hunter is doing MUCH better with it then I am :o/ I modified the recipe to follow more of a paleo style of recipe. And please note that use the term 'paleo' very loosely! I have flat refused to give up my bread and cheese. I enjoy food to much and if it means a extra inch on my waste so be it! I'll just work out a little more! 
I found the recipe here on allrecipes.com.

Peanut Butter Banana Bread


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed ripe banana
  • 3/4 cup chunky peanut butter
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda


  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and peanut butter; mix well. Combine the flour, salt and baking soda; add to creamed mixture. 
  2. Transfer to a greased 9-in. x 5-in. x 3-in. loaf ban. Bake at 350 degrees F for 70-75 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. 

 To make it more of a paleo recipe we used organic peanut butter and  local raw honey instead of the 1cup of sugar. When substituting honey for sugar use equal parts replacement up to 1 cup. If the recipe calls for more then 1 cup of sugar you substitute 3/4 of the amount called for for anything over a cup. Does that make since? If I totally confused you you can use the google and find the information as well. If your local we get our honey from the Summerville Farmers Market. It's so tasty, cheaper then at a grocery store and eating local honey is proven to be good for your health. Also when baking with honey you have to watch your oven temp and cook time more closely. It is suggested that you reduce the cooking temp by 5 degrees since honey browns/burns faster then regular sugar.

 I decided on muffins instead of a loaf and was able to get a dozen large muffins and a dozen mini muffins out of this recipe. 

 They are delicious! The kids loved um and I have already eaten two. :oP They are not as sweet as a 'normal' muffin but still hold alot of flavor and quite a bit of sweetness. Enjoy!!!

Do you have any cooking tips for using healthier substitutes? 

 Thanks for stopping by!


  1. umm this looks amazing!! I am so making these this week oh and also the pork loin! I will let you know how it turns out! :) thanks for sharing

  2. Hey Alison! My bun isn't out of the oven yet, but I'm totally feeling you on the "MEH" day ;-) Seems I can only get One major thing done a day now. I miss the old days of multi-tasking and feeling really accomplished. Such and adjustment!