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I think I might have found my new favorite banana bread recipe and this one comes from Cooking Light so it’s a healthier version than others out there. I like the uniqueness of the ingredients, but at the same time, they’re easy enough to either substitute, or just ones that you have in your pantry. I omitted the peanuts when I made this, but I’ll try them the next time I make this. (Don’t let the long list of ingredients scare you – not hard, I promise!!!)
Peanut Butter Banana Bread
1 1/2 cups mashed ripe bananas (about 4)
1/3 cup plain fat-free yogurt (I used plain nonfat Greek 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
1 1/2 cups all-purpose flour
1/4 cup ground flaxseed (I substituted 2 tablespoons of vegetable oil)
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp allspice (I used a dash of cinnamon, nutmeg and ground cloves)
2 tablespoons chopped dry-roasted peanuts
1/3 cup powdered sugar
1 tablespoon 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. (I then added the oil and beat that in).
3. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour to banana mixture; beat until just blended. Stir in nuts. Pour batter into a 9x5 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 (my oven cooks faster so I start checking about 15 mins. before recipe’s cook time).
4. Remove from oven; cool 10 mins in pan on a wire rack. Remove bread from pan; cool.
5. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon pb in a small bowl, stirring with a whisk. Drizzle glaze over bread (I used a knife and spread on like icing).