Sunday, October 17, 2010

Peanut Butter Banana Bread

Eric LOVES him some banana bread, but he is particular about it.  Once I tried making it with chocolate chips (which sounds really great to me), but he didn't like the chocolate/banana combo....he said it wasn't like BANANA bread.  So, I was a little hesitant to make peanut butter banana bread...who knows if he would like it?!  I found the recipe on the cover of my first issue of the magazine Cooking Light.  It looked and sounded absolutely delicious...and turned out well (despite my burning the top because our oven does not work properly, but I just cut the big burn parts off the top)!  Eric loved the combination.  He said it is like a peanut butter banana sandwich in your mouth.  Here's the recipe and some pictures...

Cooking Light's Peanut Butter Banana Bread:
Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch.
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
Cooking spray

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.

    Maureen Callahan, Cooking Light, OCTOBER 2010

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