Peanut Butter Banana Bread

Peanut Butter Banana Bread

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Elizabeth Gingras


Courtesy of Cooking Light.


★★★★★ 1 vote


How to Make Peanut Butter Banana Bread


  1. 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!

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