Lunch: Peanut Butter and Banana Bread

Recipe by Beth Lipton This is one of those happy-accident recipes. While Beth Lipton was baking at a bed-and-breakfast in Venice Beach, CA, a guest requested banana bread. She didn't have enough butter, so she swapped in peanut butter. She's been making

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Peanut Butter and Banana Bread

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

Cooking spray
1 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. creamy peanut butter (do not use "natural")
2/3 c. sugar
3 large ripe bananas
2 large eggs
1/2 c. chopped walnuts or chopped pecans (optional)
1/2 c. miniature chocolate chips (optional)

Instructions

Preheat the oven to 350 °F. Mist a 5 x 9-inch loaf pan with cooking spray.
In a small bowl, mix the flour, baking soda, and salt with a fork. In a large bowl, using an electric mixer on medium-low speed, beat the peanut butter and sugar together until well blended, about 2 minutes. Beat in the mashed banana and eggs; mix well.
Using a wooden spoon or flexible spatula, stir the flour mixture into the peanut butter–banana mixture, mixing until just combined, scraping down the sides of the bowl with a flexible spatula if needed. Stir in the chopped nuts and/or chocolate chips, if using.
Pour the batter into the pan and gently smooth the top with the flexible spatula. Bake 45 minutes. Cover the pan loosely with foil and bake 10 to 15 minutes longer, until a toothpick inserted in the center comes out clean. Let the bread cool on a wire rack for 10 minutes in the pan.
Remove the bread by running a paring knife around the inside of the pan to loosen it, then inverting the pan to release the bread onto a wire rack. Carefully turn the bread right-side up and cool completely. Slice and serve. Wrap any leftovers tightly in plastic wrap and foil; keep at room temperature for up to 3 days, or freeze for up to 1 month.

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