Peanut Butter Banana Bread

From Cooking Light October Issue

Bread:
1 1/2 C. mashed ripe banana
1/3 C. plain fat-free yogurt
1/3 C. creamy PB
3 T. butter, melted
2 large eggs
1/2 C. granulated sugar
1/2 C. packed brown sugar
6.75 oz. all-purpose flour (about 1 1/2 C.)
1/4 C. ground flaxseed
3/4 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/8 t. ground allspice
2 T. chopped dry-roasted peanuts
Cooking spray

Glaze:
1/3 C. powdered sugar
1 T. 1% low-fat milk
1 T. creamy peanut butter

1. Preheat oven to 350 degrees.

2. 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.

3. Weigh or lightly spoon flour into dry measuring cups; 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 degrees 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 T. peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread. Yield: 16 servings (serving size: 1 slice).


This was actually the first time I've ever made banana bread, and I thought it turned out pretty well, and pretty darn sweet. But I think I'd prefer regular banana bread over the peanut butter banana bread. This was good, but plain banana bread is also good, and why mess with a good thing?