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.

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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
Cooking spray

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

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 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

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9 Responses to “Maple- Mustard Pork Chops w/ Winter Squash Puree”

  1. 1

    Tracey — March 17, 2010 @ 7:55 am

    This is a beautiful meal! My husband loves pork chops and I recently discovered a few ways of preparation that avoided the dry, rubbery pork chops we all hate. I’ll have to try this one now too :)

  2. 2

    Laura — March 17, 2010 @ 11:41 am

    this looks fantastic! i also live in southern california and i’ve found frozen winter squash puree at the vons/pavilions in my neighborhood.

  3. 3

    sarah — March 17, 2010 @ 7:32 pm

    i am also afraid of pork…might actually have to try this one!

  4. 4

    Katie — March 18, 2010 @ 3:22 pm

    I’m a huge fan of anything pork and mustard! Though I love the healthiness of boneless porkchops, cooking them on the bone will make them juicy nearly every time! I am definitely trying this one.

  5. 5

    Jen @ My Kitchen Addiction — March 22, 2010 @ 12:40 pm

    I’ve had this Cooking Light sitting beside my bed for a while and I keep looking at this dish. It looks so great… After reading your review of it, I think I’ll have to finally give it a try!

  6. 6

    DawnK — March 26, 2010 @ 9:42 am

    I still haven’t made this recipe, but it caught my eye, way back in February, when I first got the March issue! I really have to find the time to make this. It looks and sounds so good! I love green beans, too. I’m not sure I can find frozen butternut squash, either. I’ll have to look. I’m glad you enjoyed it. I found it on another blog and they also liked it!

  7. 7

    Kathy — March 26, 2010 @ 9:36 pm

    I’ve throughly checked the ingredients of this recipe as I plan to cook this soon. I have checked other recipes before with pork and mustard combination, and I am certain that these two (pork chops and mustard) can be put together harmoniously.

  8. 8

    Amanda — September 1, 2010 @ 3:53 pm

    Looks great! I’m in San Francisco, and I usually find squash in the section of fancy organic frozen veggies.

  9. 9

    tinmango — November 13, 2010 @ 7:59 pm

    Made this for dinner tonight and it was fabulous! There were a couple things I did differently though…I dredged the pork chops in sesame seeds before pan-frying them. The sesame adds a rich nuttiness to the pork which complements the sweetness of the sauce quite nicely. I also kept the mash super simple. I used sweet potatoes instead of squash and only added salt, pepper & butter.

    Sooooo good.

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