bananas & bread

I'm accustomed to being called a squirrel by my friend Bekah. It was a sad day for me when I stopped eating Kirkland Brand Fruit Nut Medley because of added sugars and artificial colors. As a "squirrel" I eat as such. Fruits, whether fresh, frozen or dried (dried plums are my new love), and TJ's almonds are giant staples in my diet. I also really LOVE peanut butter. Like really, I L-O-V-E it. And I also love milk, but that's a whole different protein story. 

Whenever I've been asked the highly illogical questions, "If you could eat the same thing for the rest of your life, what would it be?" and "If you were stranded on a deserted island, what three items would you bring?" one part of the answer is always peanut butter. Adams Crunchy Organic if you please. And in the 80 ounce tub from Costco if it wouldn't be too much trouble. I realize 25% of my daily fat intake comes from this love. Like I give a hoot!

Anywho. Peanut butter. I made peanut butter banana bread last weekend, courtesy of Joy the Baker. The yogurt made it super moist, and I added much more cinnamon than called for, but how could that ever be wrong? 

Sidenote: In the spirit of using up all the frozen bananas impatiently waiting in the freezer I also made Joy's banana cranberry bread this week. I substituted 1% milkfat vanilla yogurt for the butter and used the lesser 3/4 cup of brown sugar. Super moist, only slightly sweet and bursts of tart fresh cranberries with every bite. Mmmmm.