Can't Go Wrong with Anything Peanut Butter and Banana

This one is an ode to Jon's passion for bananas and peanut butter- I could deep fry fish skin and top it with peanut butter and bananas and I swear he'd eat it (at least try it!) :) But don't worry, there's no fish skin here....

Banana Peanut Butter Cornbread (Bread maker or Oven)

1 c. organic yellow corn grits
4 T. organic brown rice flour
1 dash of sea salt
1 T. freshly ground flaxseed
1 T. baking powder
2 T. rice bran
1 packet gluten free active yeast proofed w/ warm water and organic sugar packet
2 T. organic virgin coconut oil
1 free range egg, room temperature
2 T. organic unsweetened apple sauce
2 small organic apples
2 T. natural brown sugar (or agave nectar; it may be sweet enough for you without either)
3 bananas
2 T. organic peanut butter
1 T. cinnamon

I made this one in our Sunbeam breadmaker, but I was too impatient to wait for the machine to mix the wet and dry ingredient and do a quick bake rise cycle, so I mixed it all by hand before adding it all to the breadmaker. It can be made in the oven as well, but it is topping 100 degrees here so I did not want to crank our apartment up to another 350 degrees in the oven vicinity! This is very hearty bread and would be perfect on a cool fall or winter day (go figure I bake it in August). I did not have yellow or white cornmeal on hand so I simply ground our organic yellow grits in the Vitamix for 15 seconds to make a cornmeal.

First, proof the yeast in warm water with a teaspoon (or single packet) of sugar. While yeast is sitting, mix cornmeal, flax meal, brown rice flour, salt, baking powder, rice bran, brown sugar (or agave nectar), and cinnamon.

Separately beat egg, coconut oil, and applesauce together. I chose to puree two of the bananas in the Vitamix and then add and chop the apples in the Vitamix with the bananas. Add the banana puree and chunky apples to the wet ingredients and mix until smooth.

Fold the wet ingredients into the dry ingredients and mix. Slice the last banana into the batter and add peanut butter. Spoon the mix into breadmaker or oiled Pyrex oven dish.

Set breadmaker for "bake" setting since it is already mixed (or use "quick bake 1.5 lb" setting) for 1-1 1/2 hours and check with toothpick once the breadmaker beeps. Remove loaf promptly and let cool. This is great with a little Smart Balance "butter" and flaked coconut topping.

Oven option:
Bake 1 1/2 hours at 350 degrees in the oven or until toothpick comes out clean.

This recipe is dairy free and gluten free.

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