Peanut Butter Banana Bread

I’m surprised to say that I went on a bit of a baking kick this past weekend. Okay, I’m not really that surprised given my strong affinity for anything sweet, but with the holidays you would have thought I’d gotten my fill.

I made one of my favorite snack recipes, Pumpkin Crunch. It’s sort of a pumpkin seed granola with dried fruit and spices. I use dried cherries in this recipe in place of the cranberries. The house smells fabulous when the pepitas are roasting in the oven!

On Sunday I realized that I’d better make use of the last two very ripe bananas sitting on my counter or freeze them for later. I remembered seeing a recipe for Peanut Butter Banana Bread in my October issue of Cooking Light magazine and I thought this would be a great way to finish off the last of my bananas.

I made some changes based on what I had available in the house. Their recipe called for 1 1/2 cups of mashed banana, but I only had enough to fill one cup so I added 4 oz. of applesauce to keep it moist. I also used low-fat vanilla yogurt in place of the plain yogurt so the batter was likely a bit sweeter. I also left out the ground flax seed and peanuts chopped peanuts because I enjoy a soft texture without the added crunch in quick breads. I only keep skim milk on hand so I used that instead of the 1% called for in the glaze and it worked just fine.

Even with less mashed banana the bread had good strong banana flavor and moistness (I think the applesauce helped there). The peanut butter flavor really came through in the glaze and really put this one over the top. I hope you enjoy this as much as I did!

Here’s my version of the recipe:

Peanut Butter Banana Bread

Adapted from Cooking Light

Yield: 16 servings (serving size: 1 slice)


  • 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


  • 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.