January 21, 2013

Peanut Butter Banana Bread

This bread is so moist. 
It's made with peanut butter and fat-free yogurt which lightens it up a bunch.
I found this recipe several years ago in my Cooking Light magazine, 
but just got around to trying it. Very good!

Linked with Weekend Potluck and Foodie Friday.

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  • 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 tbsp butter, melted
    2 large eggs
    1/2 cup granulated sugar
    1/2 cup packed brown sugar
    1 1/2 cups 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 tbsp chopped dry-roasted peanuts

    1/3 cup powdered sugar
    1 tbsp milk
    1 tbsp creamy peanut butter

    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.

    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.

    To prepare glaze, whisk together powdered sugar, milk, and 1 tbsp peanut butter. Drizzle glaze over bread.


  1. Peanut butter and banana pairs so nicely together. I love it in muffins, with chocolate chips, so I'm positive I'd like this bread.


  2. This looks really tasty. A great way to use up over ripened bananas.