Bread:
- 1 1/2 cups mashed ripe banana (approx. 3 bananas)
- 1/3 cup plain fat-free yogurt
- 1/3 cup creamy peanut butter
- 3 Tbs butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1 1/2 cup all-purpose flour
- 1/4 cup ground flaxseed
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground allspice
- 2 Tbs chopped dry-roasted peanuts
Glaze:
- 1/3 cup powdered sugar
- 1 Tbs 1% low-fat milk
- 1 Tbs creamy peanut butter
PREHEAT to 350
COMBINE first five ingredients in a large bowl; beat with a mixer at medium speed. Add sugars; beat until blended.
COMBINE flour and next five ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9x5 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 peanut butter in a small bowl, stirring with a wisk. Drizzle glaze over bread. Yield: 1 loaf
Cooking Light Magazine, October 2010
