Peanut Butter Banana Bread Recipe

No Photo

Have you made this?

 Share your own photo!

Peanut Butter Banana Bread

Elizabeth Gingras


Courtesy of Cooking Light.

Featured Pinch Tips Video



see below

Directions Step-By-Step

Peanut Butter Banana Bread


1 1/2 cups mashed ripe banana
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 ounces all-purpose flour (about 1 1/2 cups) (I used whole wheat)
1/4 cup of ground flaxseed (don’t sweat it if you don’t have it!)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 Tablespoons chopped dry-roasted peanuts
Cooking spray

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

Preheat oven to 350.
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.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through all-spice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. pour batter into a 9×5-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour and 5 minutes or until a tooth pick inserted in the center comes out clean. Remove from oven; cool 10 minuets in pan on a wire rack. Remove brad from pan; cool.
To prepare glaze, combine powdered sugar, milk, and 1 Tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Yield: 16 servings (serving size: 1 slice).

Calories: 198
Fat: 7.4 g (saturated: 2.3 g; mono: 2.7 g; poly: 1.8g)
Protein: 4.7 g
Carbs: 29.7 g
Fiber: 1.9 g
Cholesterol: 28 mg
Iron: 1.1 mg
Sodium: 200 mg
Calcium: 27 mg
*Keep in mind that these nutritional values are based on the printed recipe, and not on my modifications!

About this Recipe

Course/Dish: Sweet Breads