Sunday, March 27, 2011
Photo from Cooking Light
I'm always game to try a new banana bread recipe, and I love peanut butter, so when I saw this reipe in Cooking Light I knew I'd eventually have to give it a try. Overall, the bread is very enjoyable. I like the nutty flavor and it is SO moist! I doubt this will be my go-to banana bread recipe, but it was definitely worth making. I opted to forgo making the glaze.
Recipe originally in Cooking Light, found online at My Recipes
* 1 1/2 cups mashed ripe banana - 4 bananas
* 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 3.5 ounces
* 1/2 cup packed brown sugar - 3.75
* 6.75 ounces all-purpose flour (about 1 1/2 cups)
* 1/4 cup ground flaxseed 1. 25 ounces
* 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 (omitted)
* Glaze: (Did not make)
* 1/3 cup powdered sugar
* 1 tablespoon 1% low-fat milk
* 1 tablespoon creamy peanut butter
1. Preheat oven to 350°.
2. 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.
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; 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.
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.