I feel like I am always dealing with leftover bananas! Once those bananas get a certain number of brown spots on them, you just know that no one is going to touch them. I found this Peanut Butter Banana Bread recipe on Cooking Light. The batter was easy enough to whip up and the bread smelled amazing while baking in the oven. The bread had a nice moist consistency with a nice balance of the banana and peanut butter…a bit dense but no more than other banana breads. Even someone like my mom, who is not the biggest peanut butter fan, would enjoy this. I opted to skip the glaze since I feel a good banana bread should be able to stand on it’s own…and once you put a glaze on it, it becomes a little harder to wrap up for storage.
Peanut Butter Banana Bread
adapted from Cooking Light
2 medium ripe bananas, mashed
1/3 cup vanilla fat-free yogurt (original recipe calls for plain but I used what I had)
1/3 cup creamy peanut butter (I used Jif Creamy Natural)
3 tablespoons butter, melted
2 eggs
1/2 cup sugar (granulated)
1/2 cup dark brown sugar (packed)
1 1/2 cups flour (I used whole wheat pastry flour)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice (I used Chinese Five spice since I didn’t have allspice, I’m sure pumpkin pie spice would work as well)
2 tablespoons chopped dry roasted peanuts
Olive Oil cooking spray (Trader Joe’s has a good one)
Pre-heat oven to 350 degrees. Spray 9×5 loaf pan with olive oil cooking spray.
In a large bowl, combine first 5 ingredients and beat with mixer. Add white and brown sugar and mix until well blended.
Combine all dry ingredients in a small bowl and then add dry ingredients to wet banana/yogurt/peanut butter/butter/egg mixture. Stir in nuts and then pour into prepared pan.
Bake for 60-65 minutes or until toothpick or cake tester comes out clean. Remove from oven and let cool 10 minutes in pan. Remove bread from pan and allow to cool on cooling rack.
Enjoy!
love the banana/peanut butter combo.