Sunday, September 26, 2010

Recipe Review: Peanut Butter Banana Bread

My jaw nearly fell off my head and the page was nearly smothered in drool when I flipped to this recipe in my October issue of Cooking Light.  Peanut butter...in BANANA BREAD?! Why didn't I think of that?! Obviously upon seeing this recipe, I knew that I had to try it out pronto.

Recipe and commentary after the jump.

They go well with coffee!


Peanut Butter Banana Bread
by Cooking Light (October 2010 Issue)

Ingredients
Bread:
1 1/2 cups mashed ripe banana
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

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

Preparation

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.

Nutritional Information
Calories:198
Fat:7.4g (sat 2.3g,mono 2.7g,poly 1.8g) Protein:4.7g
Carbohydrate:29.7g
Fiber:1.9g
Cholesterol:28mg
Iron:1.1mg
Sodium:200mg
Calcium:27mg
I made a couple of minor changes to this recipe; I baked it in muffin tins and I left out the chopped roasted peanuts. It's much easier to portion out a recipe in muffin tins and quick bread batter lends itself to just that. Baking the bread as muffins also halves the the baking time, which makes this an excellent Sunday morning treat.
Admittedly, I was expecting a stronger peanut butter flavor from this recipe. I doubt that you would be able to pick up much more than a hint of peanut butter without the glaze to call out the notes in the bread. It was also not as moist as I am used to having in a banana bread. Regardless of these two faults, it's a good solid recipe and I will be adding it to my repertoire.