Peanut Butter Banana Bread

Gracing the cover of the newest Cooking Light was Peanut Butter Banana Bread…a perfect idea for the extremely ripe bananas I threw into the freezer the morning Tipp was born.  I had planned on making an extra loaf of banana bread, but time got away from me.  Whenever I have ripe bananas, but no time to make banana bread, I peel the bananas and freeze them in chunks. 

This issue had several versions of Banana bread including a Bananas Foster recipe, which I think we will making very soon!

The Peanut Butter version was awesome!  I could have drank the icing!

Peanut Butter Banana Bread (Cooking Light)

Bread:

• 1 1/2  cups  mashed ripe banana
• 1/3  cup  plain fat-free yogurt
• 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)
• 1/4  cup  ground flaxseed
• 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

Glaze:

• 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 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° 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 with a whisk. Drizzle glaze over bread.