True confession: I may buy more bananas that I realistically think I can eat, just so I have an excuse to make banana bread. Honestly, what was I thinking buying 5 bananas last week? I ate 2 for breakfast and the other 3 started to look sadder and sadder each day.
What makes a sad banana happy? Banana bread!
As I've mentioned before, every banana bread recipe from Cooking Light has turned out awesome (as seen by my efforts here, here and here) and this one was no exception. Will the loaf make it through the holiday weekend? Unlikely.
What You Need
3 mashed ripe bananas
1/3 cup plain fat-free yogurt
1/3 cup Kroger roasted peanut and honey crunchy peanut butter (my fave!) or your favorite PB
3 tablespoons butter/ margarine, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 cups all-purpose flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/3 cup powdered sugar
1 tablespoon milk (I use skim)
1 tablespoon peanut butter
What You DoPreheat oven to 350°.
Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
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. Pour batter into a 9 x 5-inch loaf pan lined with foil and 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.
Glaze it up!
To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Adapted from Cooking Light
Do you have any recommendations for variations on banana bread?