Let’s take a moment to swoon over fall. The sounds of football games waft through the open windows from the high school and college down the street. The crispy leaves crunch on the ground as my kids play in the yard. Friends chat about PSL and how many Fridays remain until Christmas. And, of course, my running friends know just how special fall racing can be.
Fall cooking (and dare I say, fall in general) is my most favorite. I mean, I love cooking all the time, but there’s something about fall that makes it extra special. Oatmeal! Bread! Crock pot meals! ALL THE THINGS.
Surprisingly, my knowledge of powdered peanut butter is was somewhat limited. As in, I saw it at the store but never paid it too much attention. After all, what’s the point? Just get regular peanut butter and call it a day!
Silly me! Of course there’s a point, which I quickly learned when Fit Approach sent me the Flax & Chia and Original Mighty Nut Powdered Peanut Butter to try and review (and giveaway – more on that soon!).
There’s 85% less fat calories than traditional peanut butter and 1-1.5 grams of fat, depending on what type of Mighty Nut you try. And 5-6 grams of protein!
To kick off the powdered PB party, I decided to go with a tried and true recipe – Whipped Banana Oatmeal to which I added the Flax and Chia… along with sliced bananas, a few chocolate chips, and Craisins.
Muy deliciouso!
Not quite done with my peanut butter party (’cause the peanut butter party don’t stop!), I decided to get a bit more creative and step it up with a favorite of mine, banana bread with a nutty kick of the Original Mighty Nut.
My dear friend Anne shared her banana bread recipe with me a few years ago and it’s a family fave! I figured with a few tweaks, I could add a PB twist. Spoiler alert – I feel like it wasn’t peanut butter-y enough. Therefore I’m sharing the recipe that I’ll be trying the next time around. Pump up the peanut butter, dial back the banana (slightly).
Ingredients
1 1/2 tablespoon milk
1 teaspoon lemon juice
2 very ripe bananas
2 eggs
1 cup of sugar
1/2 cup butter at room temperature (I am never good about remembering this part!)
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons Mighty Nut Original Powdered Peanut Butter
Directions
- Preheat the oven to 350 degrees.
- Combine the milk and lemon juice and set on the stove top near the vent to sour.
- Combine the flour, salt, baking soda, and baking powder in a bowl and set aside.
- Mix together the butter and sugar. Add in the eggs and mix until creamy.
- Add in mashed up bananas.
- Add in the lemony milk mixture.
- Add in the flour, salt, baking soda, and baking powder mixture.
You can also add chocolate chips, nuts, whatever your heart desires! I added chocolate chips because you can never go wrong with a banana/PB/chocolate combo!
8. Dump the mixture into a greased pan and bake for 1 hour.
9. Try not to eat the whole loaf. Or do. I won’t judge you.
You want to try it, don’t you? Lucky for you, the awesome folks over at Fit Approach and Mighty Nut have given me the chance to host a giveaway! Just click on the picture below and enter via Rafflecopter now through 10.22.15. US residents only.
Click the pic to enter!
One prize per person. If you win this giveaway, and have already won another prize from Mighty Nut through another blog, please disclose that you have already won so we can choose another winner.
Many thanks to FitApproach and Mighty Nut for this awesome opportunity. I’m provided the product and compensation but all opinions shared are honest.
