Let’s talk self-control for a minute. Everyone has their weaknesses. Mine is food. All food; I don’t discriminate. If there’s food nearby, the thought of it is more than likely on my mind. On my mind so much that it’s the only thing I can focus on. Which is why I can’t keep anything other than fruit, vegetables, and Greek yogurt in my refrigerator. The main thing I cannot for the life of me keep in my apartment is peanut butter. Once that jar is open, it will be gone in two days time…max. Not so long ago I was listening to one of my best buds tell me about her breakup and I ate half a jar of peanut butter…in about 10 minutes. Isn’t the one who got dumped supposed to do the emotional eating? Oh well. I recently got a coupon for a free jar of Jif (Skippy for life!!) from Giant and knew it would be great for baking. So, off I went to Giant yesterday and picked up my free jar of Jif and some Nutella. BAD IDEA. The combination of these two together is more toxic to me than bleach and ammonia! Don’t believe me, take a look at the below picture. Please note that I bought these two jars yesterday at lunch.
Do you see what I see? Two half empty jars. The only reason there’s anything left in either is because I was too lazy to run to the store and replenish my supply. It’s like I have a spoonful of peanut butter, then want some Nutella on there to make it fabulous. But, as it goes into my mouth, I realize the ratio is off and I need more peanut butter. But then I take too much extra peanut butter and need to add some more Nutella. As you can see, this cycle doesn’t end until both jars are empty and I am left lying on the couch wanting nothing more than to die.
Luckily, the below recipe saved me from polishing off these two jars. As did knowing I needed some peanut butter left to make you guys another treat tomorrow! The idea for this recipe came from these sad, sad bananas.
They are wayyyyyy past the point of going in my yogurt and too messy to peel and freeze for smoothies. So, banana bread it is! But, not just any banana bread. Peanut butter Nutella banana bread….with toffee topping. You see, I just can’t leave well enough alone. Banana bread on its own is fabulous. But why stop there? Peanut butter banana bread is amazing as well. But, once again, I want more. So, when I saw the Nutella next to the peanut butter at the store, I knew what I had to do. And I probably should have stopped there. However, as I made my way down the baking aisle and my eyes locked onto the oh so delicious toffee bits….it was game over. Why not just put everyone into a sugar induced coma by topping an already over the top bread with toffee? It’s because I love you.
Oh, and I sort of made it healthy by using ingredients like applesauce, Greek yogurt, and whole wheat flour. Does that make it any better? I didn’t think so but it was worth a shot.
Peanut Butter Nutella Banana Bread with Toffee Topping
- 3 medium ripe bananas
- 1/4 cup applesauce
- 1/4 cup Greek yogurt
- 1/4 cup sugar
- 1 tablespoon molasses
- 1/3 – 1/2 cup peanut butter
- 1 cup peanut flour
- 1 cup whole wheat flour
- 3/4 tsp baking soda
- 1.5 tsp pumpkin pie spice
- 1/2 tsp salt
- 3/4 cup Nutella
- 1/3 cup toffee bits
Preheat oven to 350*
In a large mixing bowl, combine peeled bananas, applesauce, yogurt, sugar, and molasses. Mix until creamy. Add peanut butter and mix some more. I didn’t really measure the peanut butter. Instead I just took a couple huge spoonfuls and dropped them in the bowl.
In a smaller bowl, combine peanut flour, whole wheat flour, pumpkin pie spice, baking soda, and salt. Add dry ingredients to wet and mix until just combined. You really don’t want to overmix everything. Don’t ask me why because I don’t have an answer.
(Cabato, I know you are judging the awfulness of this picture)
Pour half of the batter into a greased loaf pan. Draw a line down the middle with Nutella and then give it a good swirl. Then add the rest of the batter and repeat once more with the Nutella swirls.
Lastly, go to town with the toffee bits on top. Don’t be shy.
Yeah, this is going to be awesome.
Bake at 350* for 50 minutes. Insert a knife into the bread to see if it is finished. Let cool for at least 30 mins. This is usually where my self-control goes out the window whenever I bake. I mean, who has the patience to wait? Take a fork and just dive in. The burns on the roof of your mouth will be a constant reminder of the deliciousness of what you just did.
I, however, am unable to do this today. Unfortunately I have to show you the final product and attempt to take some pictures of it to make this look like some high quality food porn.
Oh, and if you’re like me and can’t leave well enough alone, then go ahead and smear some Nutella on this bread. I definitely won’t judge.