Peanut Butter Banana Bread

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I once again went on a recipe finding mission to find something to use those darn multiplying overripe bananas perpetually gracing my counter tops.  This mission led me to the Peanut Butter Banana Bread from Sweet Pea's Kitchen.  My faith in how wonderful her recipes always turn out lead me to do a double batch right off the bat.  I was not disappointing.  This is now my most favorite banana bread recipe, and I have made my share of them!  It had just a hint of peanut flavor, was fantastically moist with a tender, fine crumb, and the peanut butter glaze on top was the perfect cherry on top of a great recipe. 

I made a few alterations to accomadate what I had on hand, but I was very pleased with the outcome. 

Peanut Butter Banana Bread
(Adapted from Sweet Pea's Kitchen's Peanut Butter Banana Bread)

Ingredients:

Bread:

• 1 1/2 cups mashed ripe banana (about three medium bananas)
• 1/3 cup plain fat-free Greek yogurt
• 1/3 cup creamy peanut butter
• 3 tablespoons unsalted butter, melted
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1-1/2 cups all purpose flour (6.75 ounces)
• 1/4 cup almond meal
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice

Peanut Butter Glaze:

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

Directions:

1. Preheat oven to 350° F. Grease bottom and sides of a 9 x 5-inch loaf pan and dust with flour or line with parchment paper (I did this, worked great).
2. In a medium bowl, using a hand mixer, beat together the bananas, yogurt, peanut butter, butter and eggs at medium speed until combined. Add sugars and beat until blended.
3. In a small bowl, whisk together flour, almond meal, baking soda, salt, cinnamon, nutmeg and allspice. Add flour mixture to banana mixture; beat just until blended.  Scrape batter into prepared loaf pan and smooth surface with a rubber spatula.
4. Bake until top is golden and toothpick inserted into center comes out clean, about 1 hour 5 minutes. Cool in pan 10 minutes, then transfer to wire rack and cool completely.
5. Peanut Butter Glaze:  In a small bowl whisk together powdered sugar, milk and peanut butter until smooth. Drizzle glaze over cooled bread.