I have been to Nirvana...it tastes like Bananas and Peanut Butter

I don't know that I've ever shared for you my love of peanut butter and banana sandwiches. Have I? If not, I'm so sorry. I've been holding out on you!

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.

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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.

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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

Ingredients

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

Glaze:

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

Preparation

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.

Notes:

• 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.