With all the overripe bananas occupying space in the kitchen, my family began hinting at the October issue of Cooking Light on the counter. It has a decadent picture of peanut butter banana bread with a peanut butter drizzle. Though the recipe called for a few things we didn't have, like fat free yogurt and dry roasted peanuts, I was making this on a whim and made some simple substitutions. Follow along if you wish to recreate this at home!
- Preheat the oven to 350 degrees.
- Combine 3 bananas, 1 stick butter, 1/3 cup peanut butter, and 2 eggs in a large bowl; beat until blended. Then add 1/2 cup sugar and 1/2 packed brown sugar.
- In another bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, 3/4 tsp. baking soda, 1/2 tsp. salt, 1 tsp. cinnamon, and 1/4 tsp. allspice. Add flour mixture to banana mixture and stir until blended.
- Pour batter into greased loaf pan. Chop candied pecans and sprinkle on top. Bake for about 1 hour at 350 degrees.
- For the glaze, combine 1/3 cup powdered sugar, 1 tablespoon milk, and 1 tablespoon peanut butter in a small bowl. Stir with a whisk. Drizzle the glaze over top of the bread once it has cooled.
Here's how mine turned out! Let me know if you come up with any other variations.