Peanut Butter Banana Bread | CTB

Elvis would be proud of this banana bread.  He’d probably make a honey sandwich out of it… All joking aside. Peanut Butter & Bananas work well together.  Until I saw the combo in this book though, it never occurred to me. I’ve even made peanut butter bread, but this balance well – It works. It’s more banana bread with a nutty flavor. It smells amazing. Oh and you make a peanut butter glaze for the top that well you could simply eat by itself.

PBB Bread 003

So take those well intended bananas that over ripened on your counter and bake some bread people. Some Peanut Butter Banana Bread.

* {Kitchen Tip: I actually freeze my ripe bananas, peeled and in a zip lock.  I use them for smoothies and dog treats, but also when you make banana bread you can set them out and let them come to room temp.  The liquid they yield as they defrost make THE MOST FLAVORFUL BANANA BREAD – seriously try it!}

PBB Bread

PEANUT BUTTER BANANA BREAD 

Bread:

  • 1 1/2 cups mashed ripe banana
  • 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
  • 1/2 cup packed brown sugar
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1/4 cup ground flaxseed
  • 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
  • Cooking spray {I like coconut oil spray for baking}

Glaze:

  • 1/3 cup powdered sugar
  • 1 tablespoon 1% low-fat milk
  • 1 tablespoon creamy peanut butter

DIRECTIONS: 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. 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.

To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

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This recipe was from Cooking Light: A New Way to Cook Light, which if you follow the blog you know I’m cooking my way through this whole book.  To make myself branch out and do things like put peanut butter in banana bread.  We tried the bread plain and with the glaze – both were excellent.  Trevor preferred his reheated for 10-20 seconds.  I used honey roasted peanut butter – just an FYI.  I really should get back to posting more of the recipes we’ve just been eating lately.  I’ve been grilling with Greek marinades, obsessed with mojo for carnitas and barbacoa yeah – I’ve nailed an amazing recipe for that.

But for today it is hot tea and banana bread for me.

Happy Sunday,

ApronClad

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