| This recipe is liked by 3 person(s). |
Peanut Butter Banana Bread
Nb persons: 16
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 1 1/2 cups | mashed ripe banana |
| 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 |
| 1/2 cup | packed brown sugar |
| 6.75 ounces (about 1 1/2 cups) | 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 |
| Cooking Spray | |
| Glaze: | |
| 1/3 cup | powdered sugar |
| 1 tbs 1% | low fat milk |
| 1 tbs | creamy peanut butter |
Directions:
1. Pre-heat oven to 350 degrees
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 9x5 inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour, 5 minutes or until a wooden pick inserted into center come 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 tbs peanut butter in a small bowl, stirring width a whisk. Drizzle glaze over bread.
Yield: 16 servings
Calories 198
Fat 7.4 g
Sat 2.3 g
Mono 2.7 g
Poly 1.8 g
Protein 4.7 g
Carb 29.7 g
Fiber 1.9 g
Cholesterol 28 mg
Iron 1.1 mg
Sodium 200 mg
Calcium 27 mg
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