PEANUT BUTTER BANANA RECIPES RECIPES

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PEANUT BUTTER BANANA BARS (HEALTHY) RECIPE - FOOD.COM



Peanut Butter Banana Bars (Healthy) Recipe - Food.com image

These are my favorite go to snack "cake". Each serving fits perfectly in a snack size ziploc, and these freeze beautifully. I put one frozen in my lunch, and when I'm ready for it in the afternoon, it is thawed. Diabetic Exchanges per serving are: 1 Fruit, 1/2 Starch and 1/2 Fat. I am posting the recipe as written, but I always use Splenda. See note at the end of the recipe. Recipe is courtesy of Joanna Lund.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 8

1 egg (or equivalent in egg substitute)
1/4 cup reduced-fat peanut butter
1 cup banana, ripe mashed (3 medium)
1/4 cup skim milk
2 tablespoons sugar substitute
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees.
  • Spray an 8 X 8 pan with butter flavored cooking spray.
  • In a large bowl, combine egg, peanut butter and bananas.
  • Mix well.
  • Stir in milk.
  • In a small bowl, combine sugar substitute, flour, baking powder and baking soda.
  • Add to wet mixture slowly.
  • Evenly spread battter into prepared pan.
  • Bake for 20 minutes.
  • Cut into 8 bars.
  • NOTE: Make sure your sugar substitute can be used for baking.

Nutrition Facts : Calories 95.5, FatContent 0.8, SaturatedFatContent 0.2, CholesterolContent 23.4, SodiumContent 138, CarbohydrateContent 19.2, FiberContent 0.9, SugarContent 4.5, ProteinContent 3

PEANUT BUTTER BANANA MUFFINS RECIPE - FOOD.COM



Peanut Butter Banana Muffins Recipe - Food.com image

A real kid pleaser and a healthy snack, this moist muffin is perfect for peanut butter fans. I made this for my friend who is a diabetic. Instead of 2 cups all purpose flour, I used 2 cups whole wheat pastry flour and for the brown sugar I used 1/2 cup brown splenda (sugar replacement).

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 doz, 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup lightly packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter
2 tablespoons vegetable oil
2 eggs
3/4 cup milk
2 ripe bananas, mashed

Steps:

  • Preheat the oven to 375°F.
  • In a large bowl, mix together the flour, brown sugar, baking powder and salt.
  • In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.
  • Stir the wet ingredients into the dry ingredients just until moistened.
  • Spoon the batter into 12 well greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins.
  • Lucy Waverman’s Fast & Fresh Cookbook.

Nutrition Facts : Calories 233.7, FatContent 9.3, SaturatedFatContent 2.1, CholesterolContent 33.1, SodiumContent 211.1, CarbohydrateContent 32.5, FiberContent 1.7, SugarContent 12.4, ProteinContent 6.6

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Calories 95.5 per serving
  • NOTE: Make sure your sugar substitute can be used for baking.
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