Thursday, September 8, 2011

Peanut Butter Banana Bread

This is so yummy, I had to make it twice in a week because Dave and I ate the first loaf so fast.  I found myself with an overabundance of bananas in the freezer (again) and although I did make a batch of my Banana Nut Bread, I wanted to try something different.  To the internet I went and stumbled upon another peanut butter and banana combo. This bread is moist, full of peanut butter flavor and the banana actually plays a supporting role.  The chopped peanuts are a great little surprise and the glaze brings it all together.

This recipe comes from Sweet Pea's Kitchen and I'm so glad I found it.  I altered the recipe slightly because I didn't have any ground flaxseed.  Since the flaxseed was used as a fat in this recipe, I replaced it with an additional 2 Tablespoons of butter.  The other thing I changed was to double the amount of chopped peanuts--2 Tablespoons just seemed like too few.  When I asked Dave if I should include the glaze, he gave me a resounding yes.  And later we both agreed that the bread just wouldn't be the same without the chopped peanuts and the glaze.  Since we ate the full loaf so quickly, I decided to make mini loaves, in the hope that I might be able to share some with friends.  One has made it out of the house so far.  We'll see about the rest.

Peanut Butter Banana Bread


1 1/2 cups ripe banana, mashed
1/3 cup plain or vanilla yogurt
1/3 cup creamy peanut butter
5 tablespoons butter, melted and cooled
2 large eggs
1/2 cup sugar
1/2 cup brown sugar, packed
6.75 ounces (about 1 1/2 cups) flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
4 Tablespoons dry roasted peanuts, chopped

In the bowl of a stand mixer fitted with the paddle attachment, beat together bananas, yogurt, peanut butter, and eggs at medium speed until combined.

While that is beating, slowly add the melted butter.  Again, this is to help prevent your eggs from cooking in case the butter is still warm.

Then add sugars and beat until smooth.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon and allspice.

Add flour mixture to banana mixture and beat until combined.  Add nuts and stir to blend.

Scrape batter into a greased loaf pan.

Bake at 350 degrees F for about 1 hour and 5 minutes, or until top is golden and a tester inserted in center comes out clean.  Cool in pan for 10 minutes, then transfer to wire rack to complete cooling.

Alternatively, you could make mini loaves by dividing the dough among 6 greased mini loaf pans.  Bake again at 350 degrees F for 25-30 minutes.  Cool in pan for 10 minutes, then transfer to wire rack to complete cooling before topping with peanut butter glaze.

Peanut Butter Glaze


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

In a small bowl, whisk together powdered sugar, milk and peanut butter until smooth.  Drizzle glaze over bread.

Makes 1 standard loaf or 6 mini loaves.

Happy Baking,
The Cookie Princess

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1 comment:

  1. Just wanted to let you know I chose this recipe for SRC this month. Made muffins b/c we were in a hurry thanks for sharing this