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
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).
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!