Peanut Butter Banana Bread
Banana bread with peanut butter and a sweet glaze.
Servings: 16 slices
- 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
- ⅓ cup powdered sugar
- 1 tablespoon 1% low-fat milk
- 1 tablespoon creamy peanut butter
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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
- As listed in the October 2010 Cooking Light Magazine
Calories: 232kcal | Carbohydrates: 41g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 175mg | Potassium: 229mg | Fiber: 3g | Sugar: 19g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg