Peanut Butter Banana Bread with Peanut Butter Glaze

October 24, 2010

A few weekends ago, my friend Dr. Lauren called up to see if we could spend the day together and maybe whip up something tasty to be featured on the blog. Ever since I set my eyes on the October edition of Cooking Light magazine, I’ve had my sights on trying out the cover feature recipe for peanut butter banana bread. Drool. Everything about it appeals to me– peanut butter and banana and bread, oh my! 

It was all settled, Dr. Lauren and I would spend the crisp, fall afternoon baking up mini loaves, but first a quick detour to the pumpkin patch nearby! That’s Dr. Lauren below waving hello!

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They had some really cool white pumpkins and some funky gourds at the pumpkin patch. I picked up a couple of these guys to put out on my front stoop for the trick-or-treaters.

Rings 197Rings 196 – a Next, it was on to Dr. Lauren’s kitchen to bake up the banana bread. We did our best to use what we had on hand, rather than making a grocery run. I also added a bit of pumpkin puree to the mix to keep with the fall theme and for extra moistness.  I made a few additional substitutions as indicated below. This recipe is rock solid and decently healthy; sure to become an instant classic. Pair a warm slice with hot tea or ice cold milk. Delicious. Dr. Lauren and her hubby were big fans of this recipe.

  • Bread
  • 1 1/2  cups  mashed ripe banana
  • 1/3  cup  plain fat-free yogurt  (or use 1/3 cup canned pumpkin instead)
  • 1/3  cup  creamy peanut butter (or use chunky peanut butter and skip the added peanuts later)
  • 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 (or use wheat germ)
  • 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 (or skim milk)
  • 1  tablespoon  creamy peanut butter (crunchy works fine too)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.
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    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 (skip this if you used chunky peanut butter). Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.

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    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.

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

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    Slather glaze over the top of each loaf.

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    Or, for more peanut butter decadence, drizzle glaze directly over each slice of warm, nutty bread and dive in.

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    The best part about this recipe is that it’s fairly low cal. Below is the nutrition information as printed in Cooking Light.

    Nutritional Information

    (These figures may be slightly off since I made some substitutions with a few of the ingredients above)

    Calories: 198
    Fat: 7.4g (sat 2.3g,mono 2.7g,poly 1.8g)
    Protein: 4.7g
    Carbohydrate: 29.7g
    Fiber: 1.9g
    Cholesterol: 28mg
    Iron: 1.1mg
    Sodium: 200mg
    Calcium: 27mg
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    Other posts you may enjoy:

    1. Whole Wheat, Peanut Butter, Banana, and Chocolate Chip Breakfast Squares
    2. Baby’s First Cupcakes- Mini Peanut Butter Banana Cupcakes with Peanut Butter Cream Cheese Frosting
    3. Peanut Butter, Banana and Honey Road Cake
    4. Banana Walnut Bread
    5. Ellen’s Banana Nut Bread

    { 1 comment }

    Homer October 24, 2010 at 1:26 pm

    Looks freakin AWESOME! Yum, Yum, Yum!

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