These Peanut Butter Raspberry Snack Squares are a peanutty and fruity treat. With only 90 calories and no added sugar, they are guilt free too.
I remember when my mom would bake a banana bread and the aroma would woft up the stairs into my bedroom, basically calling my name. My daughter loves when I bake because suddenly the lunchbox becomes much more interesting. This month’s Recipe Redux theme challenged us to share a “creative quickbread” fresh from the oven. While I love the flavor of quickbreads, I generally prefer to bake in a brownie vs. a loaf pan and cut my final product into 16 squares. The end product is SO much easier to slice and hold, and let’s face it, more fun to eat. These Peanut Butter Raspberry Snack Squares have an extra special layer of pureed raspberries in the middle to give them a fruity punch, almost resembling a PB and J sandwich. I chose to use stevia instead of sugar, significantly decreasing the calorie count and making it appealing for those with prediabetes and diabetes. And, incorporating powdered peanut butter (also known as peanut flour) cuts down on total calories while bumping up the protein- sweet! Enjoy one of these cuties with a protein source for breakfast, as part of a healthy lunch or a grab-and-go snack. Warm it up and top with a bit of froyo or whipped topping as a dessert. Yum!
- 1 cup white whole wheat flour
- 3/4 cup peanut flour (powdered peanut butter)
- 1/4 cup plus 2 Tablespoons spoonable stevia (cup for cup measure) or any preferred sweetener
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 egg
- 2 medium very ripe bananas, mashed well
- 1 teaspoon vanilla extract
- 2 Tablespoons extra light olive oil
- 1/2 cup unsweetened applesauce
- 1/2 cup plain nonfat Greek yogurt
- 1 cup raspberries, pureed
- 1 teaspoon spoonable stevia (or preferred sweetener)
- 1/2 cup raspberries for topping
- Preheat oven to 350 degrees. Spray a square brownie pan with nonstick spray.
- In one bowl add first 6 dry ingredients and whisk to combine.
- In a separate bowl beat egg, add bananas, vanilla, oil, applesauce and yogurt, combining well.
- Add the wet to the dry ingredients and gently stir until just combined.
- In a blender or mini food processor, puree 1 cup raspberries and stir in 1 teaspoon of stevia/sweetener.
- Pour 1/2 of batter into brownie pan and distribute evenly.
- Add raspberry puree on top and spread evenly over 1st layer of batter.
- Add remaining batter and gently spread over raspberry puree.
- Top batter with fresh raspberries, pressing them in gently so they won’t move around.
- Bake for 25-28 minutes or until a toothpick inserted in the middle comes out clean. Don’t overcook!
- Let pan cool on a rack, remove and slice into 16 squares.
Check out all the other quick bread recipes from my fellow Recipe Reduxers below. What’s your favorite?