Peanut Butter & Banana Cakes
- 2 large ripe bananas, mashed with no chunks
- 1/4 cup Born Sweet Zing™ Baking Blend
- 1/2 cup fat-free, plain Greek yogurt
- 1 large egg
- 1/4 cup 1% milk
- 1/2 cup reduced-fat creamy peanut butter
- 2 teaspoons vanilla extract
- 1 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 375°F. Line two cookie sheets with parchment paper. Muffin Top pans can also be used. Coat with nonstick spray. Set aside.
In a medium bowl, whisk mashed bananas, Born Sweet Zing™ Baking Blend, yogurt, egg and milk together until combined. Whisk in the peanut butter and vanilla extract until smooth; set aside.
In a large bowl, whisk flours, cinnamon, baking soda, baking powder and salt. Pour the wet ingredients into the dry ingredients and lightly whisk until wet ingredients are incorporated and flour remains visible.
Using an ice cream scooper, place 9 portions on each cookie sheet, 3 per row. Bake 12 to 15 minutes until you can press down gently with a back of a spoon and it springs back.
Cool completely before removing from cookie sheet. Wrap individually in plastic wrap. Store in an airtight container. Muffins can be frozen for up to 1 month.