Just the other afternoon I found myself looking for something on the healthy side to have for lunch. I wasn't in a cooking sorta mood, I just wanted something quick. I settled on making a peanut butter banana sandwich. Is that really healthy, I don't know, but it's better than McD's so I say yes. It was one of those rainy days where you just want to stay in bed and watch movies all day. So I thought what the hell, I'm going to stay in bed and watch movies all day! So I brought my PBB sandwich, wrapped in paper towel to avoid crumbage, back to bed and watched HBO alllllll day. I sure did.
Later the rain let up a bit and I ran out to the mailbox. There waiting for me was my Cooking Light magazine..with the most fantastic looking bread on the cover: Peanut Butter Banana Bread. I couldn't believe I never thought of this before, and how ironic given I just had it for lunch! It was meant to be. And I knew I had to make it at once...
This bread is really fantastic. It's nicely moist and has a perfect blend between peanut butter and banana.
And the peanut butter glaze on the top?
Give it a try!
Peanut Butter Banana Bread
Recipe from Cooking Light, October 2010
1&1/2 cups mashed ripe banana
1/3 cup plain fat free yogurt
1/3 cup creamy peanut butter
3 Tbsp butter, melted
2 large eggs
1/2 cup sugar
1/2 cup packed brown sugar
1&1/2 cups all purpose flour
1/4 cup ground flaxseed (I didn't have it and didn't miss it)
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground allspice
2 Tbsp chopped dry-roasted peanuts (I didn't have this either)
1/3 cup powdered sugar
1 Tbsp lowfat milk
1 Tbsp 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.
Sift together flour and next 5 ingredients (thru allspice) in a small bowl. Add flour mixture to banana mixture; beat until just blended. Stir in nuts. Pour batter into a 9x5 in loaf pan coated with cooking spray. Bake at 350 for 1 hour and 5 minutes or until a wooden toothpick 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 the glaze, combine ingredients in a small bowl and stir with a whisk. Drizzle over bread.
There's several other great banana bread recipes in this issue -- Bananas Foster Bread?! Yes please, I will make you next!! All in all, a very recommendable issue of Cooking Light.