Saturday, 27 November 2010

Peanut Butter Banana Bread

I’ve been waiting for just the right time to make this Peanut Butter Banana Bread. I saw it on the cover of Cooking Light a couple of months ago, but wanted to make sure one of my sons was around to eat it instead of me. I get in trouble if I keep sweet breads (well, sweet anything) around when my sons aren’t home. 

In the meantime, my mom saw the bread on the magazine at the newsstand and decided she wanted some.  She said “don’t you get that magazine?”  Yep, now you know where I got my sweet tooth. I come by it naturally.

That settled it, I would make the bread and bring it to Thanksgiving Dinner. That way, I could taste it, but not be tempted to eat the whole thing. 

I mean, this is a winning combination. What’s not to love?  Peanut butter and bananas were made for each other.  The peanut butter and the fat-free yogurt make this a very moist banana bread and the addition of chopped dry-roasted peanuts provides a hint of nutty flavor.  The glaze also has peanut butter in it. 

This bread tastes really good warm.  Everyone gave it a thumbs up!



Peanut Butter Banana Bread

Recipe from October 2010 Cooking Light Magazine


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
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 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.


Nutritional Information

Calories: 198
Fat: 7.4g (sat 2.3g,mono 2.7g,poly 1.8g)
Protein: 4.7g
Carbohydrate:  29.7g
Fiber: 1.9g
Cholesterol: 28mg
Iron: 1.1mg
Sodium: 200mg
Calcium: 27mg

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