Peanut Butter Banana Bread

Adapted from Cooking Light

Yield: 16 servings (serving size: 1 slice)

Bread:

  • 1 cup mashed ripe banana
  • 4oz. applesauce
  • 1/3 cup low-fat vanilla 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)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • Cooking spray

Glaze:

  • 1/3 cup powdered sugar
  • 1 tablespoon skim milk
  • 1 tablespoon creamy peanut butter
1. Preheat oven to 350°. 2. Combine banana through eggs in a large bowl and beat with a mixer at medium speed. Add both sugars and beat until blended. 3. 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 and beat just until blended. 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. 4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

This recipe was printed from the Everyday Foodie blog. ©2011 Karen McCullough.