Make use of those overripe bananas sitting your counter in this protein-packed bread that makes for a great breakfast treat or a tasty afternoon snack.
Recipe and photograph by Sarah McCullen
3 ripe, brown bananas
½ cup creamy natural peanut butter
1/3 cup butter, melted and cooled
1 teaspoon vanilla
½ cup honey
1/4 cup milk
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
Preheat oven to 350°F. In a large bowl, mash the bananas. Add peanut butter, butter, eggs, vanilla, honey and milk; whisk to combine. Add flour, baking soda, salt and cinnamon. Whisk until just combined, but smooth. Pour the batter into a greased loaf pan and bake for 40-50 minutes.