Peanut Butter Banana Bread

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Sometimes I try a new recipe hoping it will be a new favorite and take the coveted place at the top of the recipe pile. And every now and then, I get drawn in by a lovely magazine food photo that says “make me, make me!” And as you may know, I am trying to balance baking a weekly dessert with a desire to incorporate healthier ingredients like whole wheat pastry flour, ground flaxseed, yogurt and agave nectar.

When I saw this Cooking Light magazine with a lovely photo of a banana bread with recipe variations, I knew I had to give it a try. Did you know I love bananas, raw, cooked, frozen, mashed or blended, it doesn’t matter to me? Bananas make me feel good. Maybe somewhere in my life I had a potassium deficiency but anyway, I crave a banana every day. I made my daughter promise that one day when she has a family of her own, she will keep bananas available for her kids to eat.

Banana bread with peanut butter was the new recipe I wanted to try. It’s pretty good but I don’t think it’s one I would bake to take to a breakfast or something. It was fine but not ‘knock your socks off good.’

I assembled all the usual suspects: mashed bananas, yogurt, peanut butter, butter, eggs, sugar, brown sugar, flour, flaxseed, soda, salt, cinnamon, allspice and peanuts.

Mix together the banana, yogurt, peanut butter, butter and eggs. Beat well.

Add sugars until blended.

Combine flour, flaxseed, soda, salt, cinnamon, and allspice in a small bowl.

Add the flour mixture to the banana mixture and beat until blended.

Stir in the nuts and pour batter into a 9×5 loaf pan coated with cooking spray.

Bake for 1 hour and 5 minutes!

Once cool, prepare a glaze of powdered sugar, milk and peanut butter.

Enjoy!

Peanut Butter Banana Bread

(As listed in the October 2010 Cooking Light Magazine)

1 1/2 cups mashed ripe bananas

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 cup) I used Whole Wheat Pastry Flour

1/4 cup ground flaxseed

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/8 teaspoon ground allspice

2 tablespoons chopped dry-roasted peanuts

Cooking spray

Glaze:

1/3 cup powdered sugar

1 tablespoon 1% low-fat milk

1 tablespoon creamy peanut butter

1. Preheat oven to 350 degrees.

2. Combine first five ingredients in a large bowl; beat 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 9×5 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 tablespoon peanut butter in a small bowl, stirring until combined. Drizzle glaze over bread. Yield 16 servings.

Calories 198; FAT 7.4g; PROTEIN 4.7g; CARB 29.7g; FIBER 1.9g; CHOL 28mg; IRON 1.1mg; SODIUM 200mg; CALC 27mg

Thanks for stopping by! Tricia

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