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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.
Peanut Butter Banana Bread
Ingredients
- 1 ½ cups mashed ripe bananas
- ⅓ cup plain fat-free yogurt I used Greek
- ⅓ cup creamy peanut butter
- 3 tablespoons butter melted
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 6.75 ounces all-purpose flour
- 1 ½ cup Whole Wheat Pastry Flour
- ¼ cup ground flaxseed
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon ground allspice
- 2 tablespoons dry-roasted peanuts chopped
- Cooking spray
Glaze:
- ⅓ cup powdered sugar
- 1 tablespoon 1% low-fat milk
- 1 tablespoon creamy peanut butter
Instructions
- Preheat oven to 350°F.
- Combine first five ingredients in a large bowl; beat 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 allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9x5 inch loaf pan coated with cooking spray. Bake at 350°F 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.
- 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.
Recipe Notes
- As listed in the October 2010 Cooking Light Magazine
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