Last few days to enter my Get Your Run On Suzlyfe Runner Box!! Have you entered yet?
So I mentioned to a few of you that I was going to be talking pizza this week, but I decided to hold off on that until next week, when I will have been carb-loading even more aggressively (not sure how I will manage that, but nevertheless). Plus, I was at the store this weekend, and as yet another indication that nature has utterly lost its marbles, I was able to buy peaches, squash, and pumpkin spice things simultaneously.
I’m actually ok with this. A) because it is the confluence of many of my favorite things and b) it means that I can make one of my favorite recipes ever for you all, and you can all go make it for next to no $$. And, even better, it works with perfectly ripe or not-quite-so-ripe peaches equally well, freezes, and can be a taste of summer in the midst of winter, if you like.
I came up with this recipe a few years ago when I was training and getting really into baking protein treats and cooking with Greek Yogurt–greek yogurt protein cakes are the best! It is one of the simplest recipes that I can offer you, but it is truly one that I love and adore. Make it with protein powder for even more of a protein boost, or with Gluten Free All Purpose Flour to be gluten free. I make mine in mini loaf pans, and it cooks all the way through perfectly, none of that wet center problem.
This is truly more of a cake than bread–super moist (sorry to those who aren’t fans of the word, but there is nothing for it), tastes like a decadent treat full of sugar and awful for you things, but the sugar is nearly all natural. My absolute favorite way to enjoy it is toasted/warmed in the toaster oven or seared on a warm pan, then with yogurt. Also excellent with plums!
If you don’t like banana (which I know many of you don’t), this may be your one chance to pretend–the banana lends sweetness, but no banana taste. If you are still set against it, use pumpkin!
- 1/2 cup flour (whole wheat pastry, gluten free all purpose)
- 1/4 cup protein powder (or same amount flour)
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 cup sugar or sugar substitute
- cinnamon, salt
- 1/2 TBSP vanilla
- 1 medium banana (ripe) (about 100g)
- 1 medium peach, cubed (I like skin on)
- 6 oz (3/4 cup) plain Greek yogurt (if you use a flavored Greek yogurt, don't use sugar)
- Preheat oven to 350F
- Mix all wet ingredients (add peach pieces at the end) in one bowl, dry ingredients in another bowl. Combine wet to dry, and use a spatula to fold over. Batter will be very thick, but will mix through.
- Pour and spread into 2 well-coated mini loaf pans.
- Bake for 20 minutes, turn, and let finish baking for another 10-20, depending. Toothpick should come out clean.
- Again, this is more along the lines of a pudding cake than a crumb bread. If you want a more crumb like consistency, you could add more flour, but that will make it much harder to incorporate.
- Pumpkin would be a fine sub for banana, and very seasonal, but in that case, you will likely need more sugar and or maple syrup, as well as other spices to add to the mix.
- This cake will settle due to the moisture content. It won't get super big and puffy, but it also won't collapse.
Do you prefer more crumb texture in your cakes and breads, or are you down to party with a more moisture-forward texture?
Have you already moved on from peaches? Or are you like me, and will eat them as long as they are available!