Peanut Butter Banana Bread

Cooking Light magazine recently had a feature on Banana Bread recipes.

I frequently have a freezer full of too-ripe bananas, just waiting to be turned into Banana Bread. (This has never been more true than lately; I think we’ve got about 12 frozen bananas in there!) I have an old standby recipe for banana bread from David’s family, and I’ve made other types of banana bread before, but I was excited to try some of the Cooking Light varieties, especially after seeing their outstanding reviews. The first one to catch my eye was this Peanut Butter Banana Bread.

I’ll admit, I made some tweaks. For one, I didn’t have chopped peanuts, or creamy peanut butter, so I cut out the middle man and used chunky peanut butter. Worked great. I’m not a fan of super-sweet desserts, usually, and Banana Bread is more of a breakfast treat to me than it is a dessert anyway, so I skipped the extra sweetness from the peanut butter glaze, though I’m sure it would’ve been tasty. I liked the way it turned out. Moist, rich-but-not-too-rich, with just a hint of peanuty goodness. The peanut butter added flavor without overpowering the bananas. The most successful Cooking Light recipes are ones that don’t seem “light,” and this definitely falls into that category. I’ll probably make this one again–if I was making it to give to someone else or to bring to a party or something, I’d probably try the glaze, too.

Peanut Butter Banana Bread
Adapted from Cooking Light, October 2010

For the Bread:

  • 1 1/2  cups  mashed ripe banana
  • 1/3  cup  vanilla fat-free yogurt
  • 1/3  cup  crunchy 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 (about 1 1/2 cups)
  • 3/4  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground allspice
  • Cooking spray

For the Glaze (optional):

  • 1/3  cup  powdered sugar
  • 1  tablespoon  1% low-fat milk
  • 1  tablespoon  creamy peanut butter

Preparation

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.

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. Pour batter into a standard 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. If you want to make the glaze: combine powdered sugar, milk, and 1 tablespoon creamy peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread when cooled.

Nutritional Info: Calories: 198; Fat: 7.4g; Protein: 4.7g; Carbohydrate: 29.7g; Fiber: 1.9g

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