peanut butter banana bread

Banana bread is a delicious treat, and I usually don’t like to revise classics. However, when I spotted Cooking Light’s recipe for peanut butter banana bread, I was instantly intrigued. Peanut butter whipped into the bread, and a peanut butter glaze? Yes, please! My brother, or the 21-year-old with the insatiable sweet tooth and deep love for peanut butter, had no complaints when I sent him back to school with a loaf after Thanksgiving break.

Peanut Butter Banana Bread
Adapted from Cooking Light
1 1/2 cups flour
1/4 cup whole wheat flour
6 Tbsp sugar
6 Tbsp brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/3 cup creamy peanut butter
1 1/2 cups mashed ripe banana
1/3 cup fat-free vanilla yogurt
2 Tbsp vegetable oil
2 large eggs
1/2 tsp vanilla extract

Glaze
1/3 cup powdered sugar
1 Tbsp low fat milk
1 Tbsp creamy peanut butter

Preheat oven to 350°F and spray a 9″ x 5″ loaf pan with nonstick spray. Whisk together flours, sugars, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl. Make a well in the center of the mixture.

Put peanut butter in a small bowl and heat in the microwave until melted, about 30 seconds; cool slightly. Combine banana, yogurt, oil, eggs, vanilla, and cooled peanut butter in a medium bowl; add to flour mixture and stir just until combined. Pour batter into prepared pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan on a wire rack for 10 minutes. Remove bread from pan, and cool completely.

To prepare glaze, whisk together powdered sugar, milk, and peanut butter in a small bowl. Drizzle glaze over cooled bread. Wrap breads well and store at room temperature up to 2 days, or in the refrigerator up to 4 days. To freeze, wrap tightly in foil or freezer wrap.

Yield – 16 servings
Calories – 180
Carbs – 27

Tagged as: Banana, Peanut Butter