I could eat a peanut butter and banana sandwich every day.
On whole wheat bread, on a toasted English Muffin...if it is bread with a banana and peanut butter, I'll probably be all over it.
However, I have a quirk.
My banana must be yellow. Maybe even slightly green.
I tend to buy bananas that look like this.
Mr. Potts tells me I tend to like my bananas crispy.
There may be a grain of truth to that because truth be told, the minute a banana has a brown spot I won't touch it with a ten foot pole.
The only thing that bananas like this are good for is banana bread.
The other night Mr. Potts asked me to make some banana bread soon. The minute I saw brown spots on the bananas I just bought, I knew he'd be getting his wish.
I have a good banana bread recipe, but I remembered a peanut butter banana bread recipe I saw recently and knew that I'd be making it.
I hit the peanut butter/banana combo jackpot!
You'll thank me later.
Peanut Butter Banana 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 3/4 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
- 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.
- I left out the allspice, flaxseed and peanuts since I didn't have these in the house.
- I substituted low fat sour cream for the yogurt since I didn't have the yogurt
If I could sit and eat the whole loaf with the glaze I would.