I was first introduced to the beautiful friendship that is peanut butter&banana by my good friend H. Before that, I could not contemplate the savoury/sweet mix (I have yet to try the bacon and waffles/pancake combo!), nevermind the fact that I loved PB&J as a child. Since I’ve tried it in a soft tortilla wrap though, it has been a favourite!
Now, I did say I was going to make a healthier spin on my naked banana cupcakes, but it took me ages to get baking again because I’ve recently tried to adopt a healthier lifestyle (i.e. more exercise, less eating), and cakes just don’t feature very much in this new lifestyle. Not to mention, most of the people I’ve been hoisting my baked goods onto have also decided to adopt a healthier lifestyle.
But we all need a cheat day now and then, so here we are.
Of course, I still have bananas to use up and I loath food waste. It kills me to throw any food away when I can make things with them.
This new recipe is a modification on my previous bake as I have managed to score some plain wholemeal flour that is not bread flour. I contemplated replacing the butter with applesauce, but I changed my mind last minute because 100% applesauce substitute tend to make the bake denser. I also kept the sugar (though slightly reduced) because the only sugar subtitute I have in is Truvia and I hate the bitter aftertaste of Truvia.
I might still experiment later on with that though.
The Nutty Banana MuffinMakes: 18 muffinsIngredients:140 g unsalted peanut butter (I used smooth as that is what I have in)
100g caster sugar
2 large eggs
3 medium very/over-ripe bananas, mashed
1 tsp vanilla paste
200g plain (all-purpose) wholemeal flour
3 tsp baking powder
2 tsp salt
1/2 tsp baking soda
Cinnamon sugar (optional)Method:
- Preheat oven to 175 deg C.
- Cream peanut butter and sugar. Beat in eggs, one at a time. Mix in mashed bananas and vanilla paste.
- In a seperate bowl, mix wholemeal flour, baking powder, salt and baking soda together. Gently fold dry mix into wet mix until just incorporated.
- Crumble 3/4 of the pecans and gently fold in.
- Divide mix into muffin tins until each hole is 3/4 filled, lined or not lined is your preference. If you don’t line it, you have to grease it.
- Lightly press a pecan into the centre of each unbaked muffin, and crumble the rest on top to decorate. If using, sprinkle a little cinnamon sugar over the top of each unbaked muffin.
- Bake for 22-25 minutes, until lightly browned on top and a cocktail stick comes out clean when poked into the centre of a cupcake.
- Allow to cool in tins for 10 minutes and then turn out into cooling rack to cool completely before storing in a cake tin.
These subs has so far kept the calories roughly the same per muffin (167kcal as above if not using cinnamon sugar), but the protein has doubled from the peanut butter and pecans, we’re down to only a third of the saturated fat, and the fibre content has almost tripled from using wholemeal flour. It is by no means healthy for you, but at least it is healthier.
I am aware there is slightly more fat in this compared to the naked banana cupcakes recipe, but the fat in this bake is mostly nut fat, which is good for you (apparently)!
They rose so beautifully too! I was so anxious they would turn out dense and flat from the wholemeal substitute. The peanut butter taste is strong in this one and the banana plays second fiddle, so do not attempt if you do not like peanut butter.
There will be another tweaked version down the line, I am sure. For now, I have to really resist scoffing the lot!