What do you do when you have a bunch of over ripe bananas? Bake banana bread!
But if you’re trying to eat more protein you need to tweak it a little. So, I grabbed my super ripe naners, peanut flour and made something up 
Peanut Flour Banana Cake
Dry Ingredients:
1 cup Peanut flour
1 cup WW Pastry flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
Wet Ingredients:
1/2 cup brown sugar
1/2 cup apple sauce
1/2 cup egg beaters
1/3 cup greek yogurt
1 tsp vanilla extract
3 super ripe bananas, smashed
Directions: Mix dry ingredients. In a separate bowl mix sugar and apple sauce. Add in the rest of the wet ingredients to the apple sauce mix. Combine wet with dry. Mix well. Pour into a well greased cake pan.
Word of advice: Smash up the bananas before you put them in the wet ingredients. Smashing them into the wet ingredients led to a mess.
Bake at 350 degrees for 45 minutes to 1 hour.
It will come out looking like this…
Just kidding, that was lunch. I ate while patiently waiting for my bread to be done.
I took it out of the oven a little prematurely and it looked done, but was too wet in the middle. So, I put it back for a few more minutes. Don’t let the cracks in the top fool you, it may not be done. 
Check by inserting a toothpick (or cutting a piece and eating it half baked).
Peanut Flour Banana Cake. It’ll take you longer to say the name of this then it will to eat it 
I topped a piece with a dollop of PB for frosting! Wish we didn’t finish that Nutella last night.
Enjoy.
Other Posts You Might Like:
{ 24 comments… read them below or add one }
Oh man, I just made banana bread today with my yucky bananas. I have TJ’s peanut flour in my pantry, but I baked before you posted this. Too bad.
I’ll try this another time.
Nutella would be awesome on top.
That high protien banana bread looks so great! Only if I had some peanut butter sitting around the house!
This tears it – I need to find some peanut flour – NOW!
Holy YUM, batman, that looks amazing.
I love banana bread!
YUMMY!! I picked up 3lbs of bananas today because it was only $1.26.. I’m sure I’ll have a few extra ripe bananas to make this PB protein banana bread!
That looks great! Bananas & pb is one of my fav combos
I think all cake should include PB in some way. Love your double action in this one. Great recipe!
I saw that peanut flour the other day at Trader Joe’s. Glad to see it in an easy recipe!
ooo, yum! that peanut flour banana bread (it takes forever to say AND type!) looks awesome! and i bet nutella on top would have been crazy good.
Yummy! I need to try the TJs peanut flour.
Looks fantastic and creative!
I’ve been thinking about what else I can do with my peanut flour. This bread looks great! Although for a minute there, I thought you cubed it and put it on your salad. Almost had me there!
Haha I laughed inappropriately loud after I ready “it will come out looking like this…”.
Oh my gosh it looks DELICIOUS. I’m super jealous. I neeeed to get me some PB flour!
Loving your blog by the way!
Thanks
nom. i purposely underbake my banana bread so that it’s all gooey. that looks awesome!
THat sounds great! Especially w. some PB on top! I bet nuts would be good in it too.
I am SO making this soon! Thanks for posting it! I loooove TJ’s peanut flour!
That looks delicious! I’m currently waiting for some banans to be overripe just so that I can make banana bread! Adding applesauce to it is my favorite because it makes the bread sooo moist!
if anyone is interested in nutritional info: http://www.livestrong.com/recipes/peanut-flour-banana-bread/ i used pumpkin instead of greek yogurt, egg whites instead of beaters and only 2 bananas…this is an awesome recipe! thanks monica
wow. holy yum.
I made this recipe this morning for a ladies morning brunch. It was my very first venture into baking. The peanut flour from TJ’s is actually kind of tricky to open but alas, all of the fuss was worth it. I actually was able to smash the bananas in the bowl without creating a mess and 45 minutes was plenty of time for my oven. I might even go to 40 minutes (the top was a little over crusty). Thanks for the recipe!
I always make a mess when I open that flour! Thanks for the heads up about the time – my oven is 89 years old, so I should take that into account when I post recipes
I’m basically cooking over an open flame cave man style…