Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch.
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
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)
1/4 cup ground flaxseed
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
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter
How to Make It
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 allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 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.
To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Perfect balance of moisture, sweetness and texture. Not oily, super sweet and spongy like other recipes. I substituted Almond butter for Peanut butter - my daughter is allergic, and substituted Chia seeds for ground flax. Also added a few dark choc. chips! and omitted glaze. This recipe is a keeper.
This is a good way to change up banana bread. I didn't bother with the glaze. The only other changes I made were to use low-fat chunky peanut butter and since I was out of ground flax seed, I substituted ground millet instead. I needed a total of 65 minutes to completely bake this loaf. Will definitely make this from time to time.
I originally rated this one as 3 stars, but I made the recipe again recently with the following changes and the bread is now 5-star! 1) subsituted the flax seed for whole wheat flour; 2) Added lightly salted peanuts (not chopped) and 1/4 cup each of bittersweet & semi-sweet chocolate chips. 3) skipped the glaze. 4) used 2 large ripe bananas (I previously had only used 1) & 5) used Low-Fat Greek Yogurt (additional protein; bonus!) WOW is all I have to say; excellent banana bread. Super moist with nice texture from the big pieces of peanut and that little something extra in the chocolate chips to give you an afternoon "pick-me-up" at your desk. Will absolutely keep this one in mind for the extra bananas that are too ripe to enjoy, but great for baking. Enjoy!