The last few months have felt like a blur. We have been back and forth between our fake home and our real home more times than I can count. From the looks of my car, you would think I had taken up residence in it. I am so ready to get back into some type of routine. I just don’t do well out of my element.
This Saturday, we finally had a day where we were not obligated to be anywhere and it was sheer bliss. Don’t get me wrong, I have adored my time with family and friends at home, but I needed a little down time.
I spent the better part of the day baking in my pajamas and binge watching Friends on Netflix. It was just the ticket, too. I feel a bit more refreshed and ready to tackle the week ahead. Isn’t it funny how something so small as a lazy weekend can make such a big difference?
This bread is based off of my go to Chocolate Chip Cookie Bread recipe. I use Gluten Free Bisquick as my flour in addition to Old Fashioned Oats. I love adding oats to baked goods because of the great, hearty texture it adds. Then of course I threw in a few bananas and made a peanut butter cream to stick inside.
The Peanut Butter Cream is just a mixture of cream cheese, powdered sugar, and peanut butter. You can leave it out if you prefer, but I love peanut butter and banana together so it was hard for me to resist.
15 minPrep Time
25 minCook Time
40 minTotal Time
- For the Banana Bread
- 11/2 cup Gluten Free Bisquick
- 1 cup Old Fashioned oats (I used Bob's Red Mill GF)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 package vanilla instant pudding mix (5.25 ounce)
- 1/2 cup brown sugar
- 2 ripe bananas
- 1 tablespoon vanilla extract
- 3/4 cup oil
- 11/4 cup milk
- 2 eggs, beaten
- For the Peanut Butter Cream
- 2 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup peanut butter
- Preheat oven to 350
- Mix flour, oats, baking powder, salt, vanilla pudding mix, cinnamon, bananas and sugar, combine well.
- Add vanilla, oil, milk, eggs. Make sure mixture is totally combined and bananas are well incorporated.
- In a small bowl mix the cream cheese, sugar and peanut butter together. It will be thick.
- Grease a mini loaf tin and place a small scoop of batter inside. This should be just enough to cover the bottom of the pan.
- Add a spoonful of the peanut butter cream.
- Top with additional batter until the pan is 3/4 full.
- Bake for 25-30 minutes until set and golden brown.
- Drizzle with melted chocolate if desired.
- This made 8 mini loaves and three muffins for me. So note you will have a little extra left over.
- It should fit a standard 12 count muffin tin well, bake for 20-25 minutes
- It will also work in regular size loaf pan. Bake for 1 hour.