B-a-n-a-n-a-s

Are you heading to a summer picnic or party and looking for a dessert recipe? Or are you trying to find a new bread pairing for a summer salad? One word, bananas. Bananas are tropical, so a summertime banana bread feels natural, right? I came across this recipe for banana bread that uses peanut butter instead of butter or margarine. Second word, same as the first, bananas -- but this time I mean this idea is bananas (great)!

 I still haven't come up with optimal space coordinating when it comes to putting together the photos for recipes in our new house, so bear with me.

Here's what you'll need…

1 cup brown sugar
2/3 cup creamy peanut butter
2 egg whites
1 1/2 cups mashed banana
1/3 cup non-fat yogurt (I used cottage cheese -- whatever you have)
1 teaspoon vanilla
1 2/3 cup "white" whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional and recommended)

Let's get started…

1. Preheat the oven to 350 degrees.

2. Mix your dry ingredients (except the brown sugar) and set aside.

3. Using an electric or hand mixer, whip your brown sugar, peanut butter, egg whites, cottage cheese, vanilla, and bananas until smooth.

4. Fold dry ingredients and continue to mix by hand until thoroughly combined.

5. Pour into greased loaf pan and bake for 55-70 minutes or until the center is baked through.

6. Cool thoroughly before slicing.

Keep your fingers crossed that this weekend will prove productive enough to share some more projects around the house.