Still cleaning out my pantry. . . although I guess it was more cleaning out my freezer for this recipe. So many frozen bananas! Are you guys starting to figure out why I needed to spend some time cleaning out my pantry? I stock up on things and then I don’t have anymore room to add normal items to my pantry! I mean, I had two samples of flaxseed in my pantry that were begging to be used that just happened to be the expect amount needed in this recipe. Fate?
I know I have shared a couple banana bread recipes, but the banana bread I grew up eating had peanut butter in it. I know it’s a little odd, but peanut butter and bananas are a classic combo. Funky monkey anyone? Needless to say, this recipe peaked my interest since it had peanut butter in the bread AND a peanut butter glaze. I don’t know about you guys, but when I can eat something for breakfast that has an equivalent to frosting on it, I jump on the opportunity!
Other than the flaxseed, this recipe is pretty straightforward. It came together quickly and with fantastic results! Definitely worth trying out if you are a peanut butter fan.
Recipe for Peanut Butter Banana Bread
Adapted from Cooking Light
Yield: 16 servings (serving size: 1 slice)
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
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter
1. Preheat oven to 350°.
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° 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 with a whisk. Drizzle glaze over bread.