Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with nonstick spray. Whisk together flour, cinnamon, baking soda, and salt in a small bowl; set aside.
Kids will love this healthier take on a classic childhood sandwich. Spread peanut butter and fruit spread onto fresh, homemade banana bread. They'll never know there isn't any added sugar!
Servings and Ingredients
|1 ½ c. Hy-Vee all-purpose flour|
|2 tsp. Hy-Vee ground cinnamon|
|1 tsp. Hy-Vee baking soda|
|¾ tsp. Hy-Vee salt|
|2 Hy-Vee large eggs|
|1 ½ c. banana, very ripe; mashed|
|½ c. Hy-Vee canola oil|
|1 tsp. orange zest|
|⅓ c. fresh orange juice|
|2 tsp. Hy-Vee vanilla extract|
|½ c. Hy-Vee sunflower kernels, roasted and unsalted|
|½ c. Smucker's Simply Fruit strawberry fruit spread|
|½ c. no sugar added peanut butter|
Things To Grab
- 9x5-inch loaf pan
- Hy-Vee nonstick spray
- Small bowl
- Wooden toothpick
- Wire cooling rack
- Plastic wrap, for storage
- Resealable freezer bag or container; for storage
Whisk eggs in medium bowl. Stir in mashed bananas, oil, orange zest and juice, and vanilla. Gradually stir in flour mixture until just combined. Fold in sunflower kernels.
Spread batter in prepared pan. Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 1- minutes. Remove bread from pan; cool completely on wire rack.
Cut bread into 16 (1/2-inch-thick) slices. Spread fruit spread evenly on 8 slices of bread. Spread peanut butter on remaining bread slices and place on top over fruit spread, peanut butter sides down, to form sandwiches.
To store, wrap each sandwich separately in plastic wrap. Store in a covered freezer container or resealable freezer bag up to 2 weeks. Thaw before serving.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 45mg
- Sodium: 390mg
- Total Carbohydrates: 41g
- Protein: 9g
Hy-Vee Seasons August 2022