peanut butter banana bread

How To Make peanut butter banana bread

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  Peanut Butter Banana Bread 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 Glaze: 1/3 cup powdered sugar 1 Tablespoon 1% low-fat milk 1 Tablespoon creamy peanut butter Directions: 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). Nutrition* 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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