This October 2010 issue of Cooking Light tempts us to indulge ourselves with the rich flavors of fall. The fall issues of magazines always seem to be packed with great ideas for recipes that utilize butternut squash, pumpkin, apples and cranberry. You’ll see some of these flavors in this issue. I’m not sure where banana bread fits into that theme, but there are a few banana bread recipes within the issue as well. In addition to the Peanut Butter Banana Bread cover recipe, you’ll find recipes for Basic Banana Bread, Banana- Chocolate Walnut Bread, and Bananas Foster Bread.
For the cover recipe, peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch. See my notes below and read about how this recipe turned out.
Peanut Butter Banana Bread
Yield: 16 slices
Prep Time: 15 min + chill time
Cook Time: 1 hour 5 min
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
1/3 cup powdered sugar
1 Tablespoon 1% lowfat milk
1 Tablespoon creamy peanut butter
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.
*I used bananas that I had frozen in increments of 1 1/2 cups. They thawed out perfectly & worked well in this recipe.
*Ground flaxseed adds a nutty flavor to the bread.
*Nix the peanuts- none of my taste testers cared much for the added crunch, and you'll save on some calories too.
*The glaze was good, though it took some adjusting to get the consistency just right. I'd only add the glaze if you are assuming your bread will be eaten the day it's made. We took several days to eat our loaf, and the glaze doesn't really seem to hold up well longer than a day. The bread would be perfectly fine without it.
*I baked my loaf on the center rack, and it was completely done and starting to brown too quickly on the edges at the 50 minute mark. I'd suggest checking your bread at 45 minutes, and then covering it with aluminum foil for the remainder of baking if it's starting to brown too quickly.
*The batter would make great muffins too.Nutritional Information per serving:
Serving size: 1/16th of the bread
Calories per serving: 198
Fat per serving: 7.4g
Saturated Fat per serving: 2.3g
Sodium per serving: ,span class="sodium">200g
Fiber per serving: 1.9g
Protein per serving: 4.7g
Cholesterol per serving: 28mg
Carbohydrates per serving: 29.7g
Source: Cooking Light, October 2010
This was a fantastic recipe- very moist and very flavorful. It was enjoyed by all in my house. Note that the yield is 16 servings. I know that Cooking Light is trying to manage their advertised calorie count in their recipes, but dividing this loaf of bread into 16 servings isn’t really realistic.
Did this recipe deserve the cover spotlight?
Maybe. It was very good, but I’m just not quite sure how it relates to the fall theme of the magazine. I did love seeing a banana bread on the cover, though.