whole wheat banana peanut butter bread

Fact: I love bananas.  Put that sucker on a piece of toast, in a protein shake, in candy...I'm happy.  Make bread out of it?  Make carbohydrates even more appealing?  Send it this way, please.

I may very well secretly hope that my bananas go bad so that I can turn them into banana bread.  Or at least, I wish this upon everyone else's.  Mine never make it that long in my house.  So when I found four overly-ripe bananas in my sister's house this week, I had a mission.  

I've been coveting certain recipes for a long time, and this was one.  Flour has some amazing recipes, and even though I hardly followed this, I definitely used it as a guide.  Of course I added a million more spices.  And of course I only used whole wheat flour.  But I also threw in some peanut butter.

What?  Peanut butter?

Come on, don't tell me you don't throw some of this on your banana slices and eat it standing up in your kitchen.

I think I've said too much.

Whole Wheat Banana Peanut Butter Bread

adapted slightly from Chef Joanne Chang of Flour Bakery

1 2/3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup granulated sugar

1/2 cup brown sugar
2 eggs
2/3 cup canola oil
4 large very ripe bananas, mashed
2 tablespoons vanilla yogurt (I used Dannon Light & Fit)

1/3 cup creamy peanut butter

1 teaspoon vanilla extract

for crumble:
1/2 cup old-fashioned oats
3 tablespoons butter, melted
1/3 cup brown sugar
3 tablespoons whole wheat flour

1. Set oven to 350 degrees F. Grease and flour two loaf pans and set aside.
2. In a medium bowl, sift together the flour, baking soda, cinnamon, spices, and salt. 
3. In a large bowl, beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Gently pour in oil and mix until well combined. 
4. In a small bowl, mix together peanut butter, mashed bananas, yogurt, and vanilla and stir well to incorporate. Add to sugar and egg mixture.
5. Fold in dry ingredients, stirring in swift strokes ensuring not to overmix. Pour batter evenly among two pans.
6. In a small bowl, mix the brown sugar, flour, and oats. Slowly pour in butter and stir until mixture has the consistency of wet sand. Sprinkle evenly over two loaves.
7. Bake at 350 degrees for about 1 hour, until toothpick comes out clean from middle.