I love banana bread and I love peanut butter so when I found this recipe from Cooking Light I knew I had to try it. This bread is fantastic! I’ve made it with over-ripe bananas or with ones I’ve frozen and thawed. Frozen = 2 large bananas and the liquid.
Recipe Courtesy of Cooking Light
Peanut Butter Banana Bread
1-1/2 cups mashed ripe bananas
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar (I decrease to 1/4 c. as I like it less sweet)
1/2 cup packed brown sugar
1-1/2 cups all-purpose flour
1/4 cup ground flaxseed (optional)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice (optional)
2 tablespoons chopped dry-roasted peanuts (optional)
Glaze: I don’t ever glaze it as it makes it too sweet for me
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add sugars; beat until blended.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Maureen Callahan, Cooking Light