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

Ingredients 

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

 

Glaze

1/3 cup powdered sugar

1 tablespoon 1% low-fat milk

1 tablespoon creamy peanut butter

 

Preparation

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.

I found the recipe here and apparently it was from:

Maureen Callahan, Cooking Light
OCTOBER 2010

 

It was super moist and I loved the glaze on top! I also liked using the yogurt instead of oil so I might keep that on hand as well. If I make it again, I'll definitely add the chopped peanuts and maybe even chocolate chips.