This month I was assigned yet another fabulous blog, Sweet Flours. Allison had so many delicious recipes to choose from and I know this Peanut Butter Banana Bread won't be the only thing I make from her blog. I chose this particular recipe because I love love love banana bread and who doesn't love some peanut butter? Also, I had some bananas on the counter that were in perfect banana bread condition. As soon as I saw this recipe I jumped out of my seat and started baking. I only modified this recipe a tiny bit, I didn't have any chunky peanut butter on hand so I used creamy and then added some dry roasted peanuts. The peanut butter glaze that tops this bread is so good and I will be using it again and again....enjoy!!
recipe adapted from Sweet Flours
What you need:
1 1/2 cups of mashed bananas, about 2
1/3 cup plain fat free Greek yogurt
1/3 cup smooth peanut butter
1 big handful of dry roasted peanuts
3 tablespoons butter, melted
2 large eggs
1/2 cup each, granulated sugar, brown sugar
1 1/2 cups AP flour
1/4 cup ground flax seed
3/4 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon cinnamon
1/3 cup of powdered sugar
1 tablespoon low fat milk
1 tablespoon of creamy peanut butter
What you do:
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl and beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
In another bowl, combine flour and next 4 ingredients (through cinnamon). Add the flour mixture to the banana mixture and beat just until blended.
Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake the bread for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven and let cool on a wire rack in pan for 10 minutes. Remove the bread from pan and let cool.
To prepare glaze: combine all glaze ingredients in a small bowl, stirring with a whisk. Drizzle glaze over bread.