Tag Archive | Breakfast

Banana Chunky-Peanut Butter Bread Recipe

It started with 2 over-ripe bananas.  What to do?  I found some cookie recipes that sounded interesting, but we have several bags of cookies in the house and I sure don’t need anymore to tempt me.  I could have frozen the bananas for making smoothies, but I already have a few in the freezer waiting to get used.

I finally found a banana bread recipe that combined another favorite of ours, chunky peanut butter. I was going to make the recipe as written, but then noticed some of the commenters had substituted apple sauce for the butter. Anything to cut some calories from a recipe, and it still tasting good, was worth a try.

The first change I made to the recipe was substituting a 1/2 cup of apple sauce for the 1/2 cup of butter called for in the original recipe.

The only apple sauce I had on hand was sweetened.  I was concerned that the bread would be too sweet.  My next change was to cut the 1 cup of sugar from the original recipe down to 1/2 cup of sugar.  As it turns out, I made a good decision according to this post.

Now for the sugar… 002 Friends of ours gave us a gift of homemade “vanilla sugar” just the other day.  I never heard of vanilla sugar, so this was a real treat.  It smells wonderful and does have a vanilla flavor, although subtle.  I decided to use it in this recipe.

The original recipe has 8 servings with each serving listed at 497 calories.  The few changes I made brought the calorie count down to around 349 calories per slice (based on 8 slices per loaf).  I used the SparkPeople.com recipe calculator to determine the calorie count of the modified recipe.  I also plugged the original recipe into the calorie counter and the SparkPeople calorie count came out very close to the website’s 497 count.  This made me think that the lower calorie count is pretty accurate.  I recommend you use SparkPeople.com recipe calculator to figure out the calorie count in your recipes if this is important to you.

The Verdict:

Hubby and I did a taste test and we both think this recipe turned out very good.  We could taste the peanut butter more than the banana, but neither is overwhelming.   The apple sauce kept the bread moist.

I didn’t taste the vanilla and I’m thinking that I used the vanilla sugar too soon after being jarred.   I love the idea of vanilla sugar, so I can’t wait to use it in other recipes once the flavors mature.  The original recipe doesn’t call for it, so if you like the idea of the vanilla, maybe add a little vanilla extract to the batter.

Our favorite way to enjoy this bread is toasted with some butter.  As a matter of fact, that was our breakfast today.

The bread is not sweet.  To sweeten it some, you could add more sugar or add some dried craisins or raisins to the batter.  Chocolate chips would be good too, but probably messy in the toaster!

Scroll down for the recipe and enjoy.



Banana Chunky-Peanut Butter Bread Recipe


1/2 cup apple sauce (sweetened)

3/4 cup chunky peanut butter

1/2 cup sugar

2 eggs

1 cup mashed ripe banana (about 2 medium)

2 cups unbleached all-purpose flour

1 teaspoon salt

1 teaspoon baking soda


In a large bowl, cream the butter, peanut butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Beat in bananas.

Combine the flour, salt and baking soda; add to creamed mixture.

Transfer to a greased 9-in. x 5-in. loaf pan.  (I just sprayed the pan with a little oil and rubbed it around.)

Bake at 350° for 70-75 minutes or until toothpick inserted near the center comes out clean.  (*see note)

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Serving Size: 8

*Important Note:  

I baked it in a convection oven and that cut the baking time down to 50 minutes.  Remember to keep your eye on it whether baked in a regular oven or a convection oven.  It’s a long baking time, so you don’t want to burn it.  Several of the commenters from the original recipe complained about burning. Check for doneness occasionally with a toothpick once the baking time is almost finished.


Banana Strawberry Oatmeal Smoothie

Quick Chiquita Banana Strawberry Oatmeal Smoothie

Banana Strawberry Oatmeal Smoothie

My friend, Tree, pinned this recipe to one of her Pinterest boards.  It sure looked good, so I decided to give it a try.  I should have made it for breakfast, but I made a single serving as my afternoon snack.  Very filling, I must say, but quite good.

This is the original recipe, then I’ll tell you what I changed:

Quick Chiquita Banana Oatmeal Smoothie Recipe – Recipe is for 2 servings

Almonds, cooked oatmeal, bananas and yogurt meet up in your blender for a power breakfast. Drink this Banana Oatmeal Smoothie before your morning exercise routine and you’ll have the energy you need to get through your workout.


  • 2   whole Chiquita Bananas (best with brown flecks on peel)
  • 2   cups Ice
  • 1/3   cup Yogurt – preferably Greek yogurt flavored with honey
  • 1/2   cup Cooked oatmeal
  • 1/3   cup Almonds

Instructions For:

Pour all ingredients in blender pouring ice in last. Blend on high for 30 seconds or until smoothie thickens.

Nutrition Information Per Serving:

Calories 380; Total Fat 15 g (Sat 2 g, Trans 0 g, Poly 4 g, Mono 8 g); Cholesterol 5 mg; Sodium 35 mg; Potassium 690 mg; Total Carbohydrates 53 g; Dietary Fiber 9 g; Total Sugars 19 g; Protein 12 g. Percent Daily Value: Vitamin A 2%; Vitamin B6 25%; Vitamin C 20%; Vitamin D 0%; Calcium 15%, Iron 15%.

As you can see from the photo at the top of the post, my smoothie is pink.  I added 3 strawberries for a twist.

Idea:  If you have a banana that is getting a little too ripe, you can peel it, then wrap it in some plastic wrap and freeze it.  It can be used instead of ice when making a smoothie.

I started out using a fresh banana, but then remembered I had a banana in the freezer.  So, I left the ice and the fresh banana out, and used the frozen banana (I don’t know if it was a Chiquita banana).

At the website, I noticed  some people commented that they didn’t bother to cook the oatmeal.  It took a matter of 5 to 6 minutes to cook the oatmeal in the microwave, so I recommend taking the time to cook it.  If you have instant oatmeal, it will cook even faster.  You could probably cook the oatmeal the night before and keep it in the refrigerator for the morning.

Adjust the honey to your taste and, if you are so inclined, a dash of vanilla might be nice.  I used plain Greek yogurt.  I would imagine that if you don’t like almonds, you could substitute walnuts (or whatever you like).

This concoction is a bit thick, so it took a little while to get the blender going.  I had to stop the blender and stir it around a little before it took off and did it’s thing.

The recipe is definitely a filling drink and a nice breakfast treat.  I can see why they say it will get you through your exercise routine.  Next time, I’ll drink it before mine instead of in the middle of the afternoon.  One serving and I was full.

Let me know if you try it and if you gave it a twist of your own.

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