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!
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.
– 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.
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.
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.
Slather glaze over the top of each loaf.
Or, for more peanut butter decadence, drizzle glaze directly over each slice of warm, nutty bread and dive in.
The best part about this recipe is that it’s fairly low cal. Below is the nutrition information as printed in Cooking Light.
(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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