Baking Frenzy

So I think this food blogging is going to be a great thing for me! I feel like it will force me to make new recipes that I have never made before and try new things. I am a sucker for all kitchen things. I love to shop online or go to kitchen stores and get new and exciting items. My latest purchase was a mini loaf pan. I figure if I make mini loafs I can freeze some or just take one as a snack and maybe not eat as much if I have a whole loaf in front of me. So tonight along with my Power granola I have been meaning to make I also whipped up a batch of Peanut Butter Banana Bread and try out my new mini loaf pan. Both of these recipes also have ground flaxseed in them which is also healthy and really good for you!!




Peanut Butter Banana Bread 

Yield: 16 servings (serving size: 1 slice)

Ingredients

• Bread:
• 1 1/2  cups  mashed ripe banana
• 1/3  cup  plain fat-free yogurt
• 1/3  cup  creamy peanut butter
• 3  tablespoons  butter, melted
• 2  large eggs
• 1/2  cup  granulated sugar
• 1/2  cup  packed brown sugar
• 6.75  ounces  all-purpose flour (about 1 1/2 cups)
• 1/4  cup  ground flaxseed
• 3/4  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cinnamon
• 1/8  teaspoon  ground allspice
• 2  tablespoons  chopped dry-roasted peanuts
• Cooking spray
• Glaze:
• 1/3  cup  powdered sugar
• 1  tablespoon  1% low-fat milk
• 1  tablespoon  creamy peanut butter

Preparation

1. Preheat oven to 350°.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

I used a mini loaf pan that had 8 mini loafs and it worked perfect. I also used light sour cream instead of yogurt since that is all I had on hand.

The Finished Product

I also made some "Power Granola" which could be eaten as a snack or throw in some yogurt for a tasty crunch

Power Granola

Yield: About 4 3/4 cups (serving size: about 1/2 cup)

Ingredients

• 2  cups  regular oats
• 1/3  cup  ground flaxseed
• 1/4  cup  chopped walnuts
• 1/4  cup  chopped slivered almonds
• 2  teaspoons  ground cinnamon
• 1/3  cup  orange juice
• 1/3  cup  honey
• 1/4  cup  packed brown sugar
• 2  teaspoons  canola oil
• 1  teaspoon  vanilla extract
• Cooking spray
• 1/3  cup  dried cranberries

Preparation

Preheat oven to 300°.

Combine first 5 ingredients in a medium bowl.

Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.

Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.

Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.

Dry Ingredients 

Waiting to bake in the oven

Crispy crunchy sweet cinnamon

Both of these recipes are from the cooking light website or magazine!! Hope you get a chance to enjoy either. I know I will be putting some granola in my yogurt tomorrow morning! YUM