ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Thursday, October 21, 2010

Peanut Butter Banana Bread

There is a special place in my heart just for peanut butter. I have loved it my entire life and just keep finding wonderful ways to eat it. I have just recently introduced my daughters to the wonders of peanut-butter-and-apples as an after school snack. Classic.

So when I saw Peanut Butter Banana Bread on the cover of Cooking Light this month, there was no question I was going to make it. Immediately. And it's just what you think it would be. Really good banana bread. Made even better with peanut butter and chopped peanuts. I mean, really. I'm embarrassed I didn't think of it long ago. But no matter. It's here now and sure to become a new classic.
Peanut Butter Banana Bread

1 1/2 cups mashed ripe banana (about 4)
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
6.75 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


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

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.Recipe from Cooking Light, October 2010

1 comment:

Greg and Michelle said...

Kari, You have a way with making food look so delectably wonderful - and the way you arrange it on the plate makes it look very gourmet but at the same time, doable, possible. Thank you!

I share your love of peanut butter :) Have you ever tried a spoonful of peanut butter with chocolate chips all over it? That is one of my favorite ways to eat peanut butter:)

Related Posts Plugin for WordPress, Blogger...