Banana bread is such a versatile staple, and who doesn’t always have an overripe banana or two lying around? Plus, you can add all kinds of fun things to banana bread to change it up – like peanut butter! Who doesn’t love peanut butter, right?
I found this recipe for Peanut Butter Banana Bread in October 2010 issue of Cooking Light. I’ve already made it several times (with my kids!) and it’s a huge hit for breakfast, snack, and even dessert. I may have even had it for dinner a time or two. Shhhhh!
Peanut Butter Banana Bread
- 1 1/2 cups mashed ripe banana
- 1/3 cup plain fat-free yogurt (I used Greek)
- 1/3 cup creamy peanut butter
- 3 Tablespoons butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 6.75 ounces all-purpose flour (about 1 1/2 cups) (I used whole wheat)
- 1/4 cup of ground flaxseed (don’t sweat it if you don’t have it!)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 Tablespoons chopped dry-roasted peanuts
- Cooking spray
- 1/3 cup powdered sugar
- 1 Tablespoon 1% low-fat milk
- 1 Tablespoon creamy peanut butter
- Preheat oven to 350.
- To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through all-spice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. pour batter into a 9×5-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour and 5 minutes or until a tooth pick inserted in the center comes out clean. Remove from oven; cool 10 minuets in pan on a wire rack. Remove brad from pan; cool.
- To prepare glaze, combine powdered sugar, milk, and 1 Tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
- Yield: 16 servings (serving size: 1 slice).
- Calories: 198
- Fat: 7.4 g (saturated: 2.3 g; mono: 2.7 g; poly: 1.8g)
- Protein: 4.7 g
- Carbs: 29.7 g
- Fiber: 1.9 g
- Cholesterol: 28 mg
- Iron: 1.1 mg
- Sodium: 200 mg
- Calcium: 27 mg
*Keep in mind that these nutritional values are based on the printed recipe, and not on my modifications!
Thanks to Attune & V8 for sponsoring Taste of the Sisterhood!