Currently Nibbling On....

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Yesterday was a cold, windy, snowy day. It got me all in the baking spirit. I had a few brown bananas wilting in the  fridge and thought of this recipe I saw while meal planning a few weeks back in a fall issue of Cooking Light. 

.Moist, gooey peanut butter banana bread. Yes sir. I'm not a huge milk drinker, but this bread longs for a cold glass of milk to accompanying it down the hatch. It came together easily and called for some healthier alternatives which I liked: fat free Greek yogurt and flax seed. It has just a bit of butter and not as much sugar as normal banana bread. I used Bob's Red Mill Gluten Free baking flour (I'm back in the gluten-free saddle after fudging quite a bit this fall and feeling the resulting yuckiness) and it turned out splendidly. I think the mashed bananas and Greek yogurt help maintain moisture - especially for a gluten-free variety. Once the bread cools, top it will a creamy peanut butter glaze and its oh so tasty. Find the recipe here.