Wednesday, April 10, 2013

Peanut Butter Banana Bread


              So...this is like my most favorite banana bread in the whole wide world. To be fair..banana bread is awesome no matter what, but when you add in peanut butter along with a peanut butter glaze? man is just takes it to a whole other level.

The bread is crazy moist and it freezes just fine..I actually froze it so that we wouldn't eat it all at once.

               I think the peanut I know the peanut butter in the netherlands is different than the american version. The stuff back home is salty and way to sweet. The peanut butter here tastes like it was freshly ground. It's not that weird natural peanut butter with a layer of oil on top, but it looks different and sometimes cooks up different. I say this because my glaze looked nothing like the original and I have that alot with peanut butter recipes. I actually love the dutch peanut butter and can't imagine ever going back to the super fake american stuff.

I went ahead and poked holes in my bread and then spread the glaze on top. As you can see from the pic it kind of pooled up around the me when I say that it was not a problem and when I took the loaf out it drizzled down the side :)

To store the loaf I wrapped it first in parchment paper and then in plastic wrap. It kept the loaf moist and mroe freezer friendly.

P.S. The best part about it all is that it doesn't have a crazy amount of calories in it. Go make some :)

Peanut Butter Banana Bread

1-1/2 cups All-purpose Flour
1/4 cup Whole Wheat Flour
6 TBS Sugar
6 TBS Brown Sugar  
1 tap. Baking Powder
1 tsp.  Baking Soda
1/2 tsp. Salt
1/2 tsp. Ground Cinnamon
1/8 tsp. Allspice
1/3 cup Peanut Butter
1-1/2 cups Mashed Ripe Banana
1/3 cup Fat-Free Vanilla Yogurt
2 TBS Canola or Vegetable Oil
2 Large Eggs
1/2 tsp. Vanilla

1/3 cup Powdered Sugar
1 TBS Low fat Milk
1 TBS Creamy Peanut Butter

Preheat oven to 350 or 180 celcius. Spray a 9x5 inch loaf pan with nonstick spray and set aside.

Put peanut butter in a small bowl and heat in the microwave until melted,about 30 seconds;cool slightly. In a large bowl, whisk together flours, sugars, baking powder, baking soda, salt, cinnamon and allspice. Make a well in the center of the mixture.

In a medium bowl, combine banana,yogurt,oil,eggs,vanilla,and cooled peanut butter. Add to flour mixture and stir just until combined. Pour batter into prepared pan and smooth out the top.

Bake for 50 minutes or until toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove bread from pan, and cool completely.

To make the glaze, whisk the powdered sugar, milk, and peanut butter in a small bowl. Drizzle glaze over the top of the cooled bread ( or do like I did and spread it over the semi warm bread and allow it to soak in and drizzle down the sides).

Wrap the bread well and store at room temp up to 2 days or in the fridge for up to 4 days. If freezing,wrap in parchment paper and then in plastic wrap or in foil tightly.

Yield: 16 servings
Source: Tutti-Dolci