bananas rarely go bad at this house! I eat one daily and if they start to get too ripe, I freeze them for banana “ice cream”. My husband made the comment those bananas look like banana bread bananas so I took that literally and started baking. 

Ingredients

• 4 medium bananas (pealed and mashed)
• 1 1/2 cup of whole wheat pastry flour
• 1/2 cup Ap flour
• 1 tsp pure vanilla extract 
• 2 TB ground flax seed 
• 1/4 cup canola oil
• 1/4 cup crunchy peanut butter
• 2/3 cup raw sugar or brown sugar
• 2 large eggs
• 1/2 tsp kosher salt
• 2 tsp baking powder
• 1/2 cup unsalted roasted peanuts chopped (optional)

Directions 

1. Preheat oven to 350 degrees and spray with cooking spray 4 mini bread loaf pans. Set aside.
2. Mash bananas in a large bowl until almost puréed consistency. 
3. Add oil, peanut butter, sugar, and vanilla. 
4. Add one egg at a time.
5. Mix after each addition until incorporated. I used the fork I used to mash the bananas.
6. In a separate bowl whisk flours, salt, baking powder, flaxseed until mixed throughout. 
7. Add dry ingredients to wet.
8. Mix to fully incorporate. Make sure no dry residue remains. 
9. If you are going to add the additional peanuts now is the time. Fold them gently into the batter. 
10. Place in prepared bread tins and spread batter evenly. Each vessel of the pampered chef stone mini bread loaf pan allows for scan 2 cups of batter.
11. Shake pan to settle the bread in the pan. 
12. Place in preheated oven for 40 minutes or until tooth comes out clean.