Is February, and winter for that matter, over yet? Since it snowed all day on Saturday, I had no motivation to do anything but watch a Parks and Recreation marathon and bake. I’ve been on a random peanut butter kick lately and realized that I have four – yes, four – different kinds of nut butters in my cabinet. And that isn’t even counting the powdered peanut butter I put in my protein smoothies everyday. Since there were a couple of bananas hanging out on my counter and today is National Banana Bread Day, I pulled out one of those jars of peanut butter and decided since it was cold and snowy outside that I needed to bake this Peanut-Butter Banana Bread.
Peanut butter is not just mixed into the batter but it is also mixed into the sweet drizzle that coats the soft, warm banana bread. I mean, bananas and peanut butter isn’t just for Elvis. This banana bread was insane. And I say was because I may or may not have eaten the entire loaf over the coarse of the weekend. Good thing I’m hitting the gym today. But seriously, since most people have peanut butter hanging around, next time you make banana bread, give this a try. And just try to eat only one piece. Elvis knew what he was doing.
Preheat oven to 350°F.To prepare bread, combine peanut butter, yogurt, bananas, butter and eggs in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed, baking soda, salt and spices 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°F 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 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Overall Rating: Love It
Source: Cooking Light magazine