Peanut Butter Banana Bread

Cover recipe- Cooking Light,        Peanut Butter Banana Bread: October 2010

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.

Print Print Recipe

Peanut Butter Banana Bread

Yield: 16 slices

Prep Time: 15 min + chill time

Cook Time: 1 hour 5 min

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% lowfat milk
1 Tablespoon creamy peanut butter

Directions:

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.

Tips:

*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

The results:

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.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

16 Responses to “Herbed Cheese Pizza”

  1. 1

    VeggieGirl — October 26, 2009 @ 5:21 am

    Atypical and fabulous! :)

  2. 2

    Jen @ My Kitchen Addiction — October 26, 2009 @ 7:42 am

    I have that copy of Cooking Light, and I have been thinking about making the pizza. Thanks for testing it out for me. Yours looks absolutely gorgeous!

  3. 3

    Barbara Bakes — October 26, 2009 @ 8:33 am

    I could fall in love with light pizza!

  4. 4

    Louise — October 26, 2009 @ 9:40 am

    This pizza recipe would have been just perfect for the pizza party! I’m really liking your new blog Lori. Very cool…

  5. 5

    Aggie — October 26, 2009 @ 12:27 pm

    Mouthwatering…I loved this on the cover when I got my mag. I’m such a sucker for pizza…
    I like the newer layout of CL too, seems like they are packing it with a ton of great recipes! And it’s cleaner and more organized. Great pick for you to review! Am really enjoying your new blog! :)

  6. 6

    Terri Archibald — October 26, 2009 @ 1:29 pm

    I’m very happy with the recent changes made by Cooking Light also. It is one of the magazines that I get very excited to see in the mailbox! Regarding the pizza recipe, I’m very excited to try it. I’m all about the crust. Thanks for checking it out for all of us!

  7. 7

    wasabi prime — October 26, 2009 @ 1:58 pm

    This looks so delicious! Again, great helpful commentary about the recipe and tips for substitutions. I never have everything a recipe calls for and I usually forget to shop for it!

  8. 8

    Phoo-D — October 26, 2009 @ 2:35 pm

    This looks terrific. I’ll have to scout out that Greek cheese- I’ve never heard of it before!

  9. 9

    Katie @ goodLife {eats} — October 26, 2009 @ 2:39 pm

    Yum! That looks really good. I’ve been enjoying the new Cooking Light as well and this cover definitely caught my eye when I received this issue.

  10. 10

    France — October 26, 2009 @ 4:35 pm

    Your photo should be on the cover of a magazine. This pizza looks so good.

  11. 11

    CookiePie — October 26, 2009 @ 5:27 pm

    Love this! Gorgeous photo, and I love that you tried freezing the dough. And I totally agree about the changes to CL – great magazine!

  12. 12

    jo — October 27, 2009 @ 6:57 pm

    Oh wow – I can already smell pizza in the air. This looks absolutely yummy and would love to have a slice.

  13. 13

    NJ — October 28, 2009 @ 11:15 am

    I recently found and subscribed to your blog. I love the concept and am enjoying the posts. Your photo inspires me to try the pizza more than theirs did. Looking forward to more recipes and pictures.

  14. 14

    Sues — October 28, 2009 @ 11:47 am

    Your pizza looks prettier than the one on the cover! I love a good “light” pizza :)

  15. 15

    Jill — October 28, 2009 @ 9:12 pm

    This is such a great concept for a blog. Loved the spider cake and this pizza looks DELICIOUS and even better than the cover. I’m not sure if it would have caught my attention, but after seeing yours and reading an information post, I think I’ll have to try it too. :)

  16. 16

    Bethany — November 6, 2009 @ 3:30 pm

    That looks amazing!!

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