Tuesday, September 17, 2013

Peanut Butter Banana Bread...

...every week, my husband swears he eats a banana for breakfast every day. So every week, I buy 5 bananas and every week there's at least 1 or 2 going brown. Usually AR or I will sacrifice and eat the extremely ripe banana but Saturday, I had THREE sitting on the counter turning black. I had a huge jar of peanut butter too so I searched "peanut butter banana bread" and luckily, I had all the ingredients that the first recipe called for and it actually turned out quite tasty!

Peanut Butter Banana Bread


1.5 cups mashed ripe banana (I used all three)
1/3 cup plain fat-free yogurt (I used Greek)
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 oz all-purpose flour (about 1.5 cups)
1/4 cup ground flaxseed
3/4 cup baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts (I didn't have this so I left it out)
Cooking spray
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter


  1. 1. Preheat oven to 350°.
  2. 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. 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. 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.


Sara said...

Yum! We are bananaholics in our house. I don't think we ever have one that turns brown because we eat them so quickly. I can't keep them in the house! I may have to buy extra and hide them so I can try this, it sounds delish!

Meg @ Meg-in-Training said...

I am a total nut for banana bread. When I make it, its usually gone in just two days between me and C eating it! We love banana's too, but won't eat them once they start getting the brown spots.

Joanna said...

We love bananas but sometimes a few do turn brown. I just freeze them & then pull them out whenever I need make banana bread (I usually make mini muffins, so much easier for the boys to hold & I don't have to cut!). I've never had peanut butter banana bread, I might try that & see if they're willing to eat that one too!

Joanna said...

P.S. Some of our grocery stores sell bananas when they're getting too ripe so if you every need extra you might find some at a good deal :)