Organic Peanut Butter Banana Bread

The January 2011 Cooking Light Magazine featured this recipe.  It is a great, full flavored bread that can easily be made organic by swapping out conventional ingredients for organic ones.  Everyone loved this bread who tried it.  It has great texture and no one even knew it was "light".  If you want a better for you banana bread, and are tired of the same old, this one is for you.

I made a change to this recipe by making three small loaves out of the one large loaf.  Bake for one hour if you make this change.   Cut the loaf into 10 slices and you have a slice for under 110 calories.

All of the ingredients can be found at Whole Foods.  The ground fax seed can be found in the area with the vitamins.  I used flax seed meal, located in the baking aisle.  It is the same product and it costs less. 

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% low-fat milk

1  tablespoon  creamy peanut butter

Here's how:

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.



First five ingredients

All mixed

 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.

All the ingredients added and ready for the pan

  

Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.

This is the small loaf pan, it makes three out of one recipe

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.

To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Done and ready to devour

I brought this bread into work and many people thought that I bought it at a bakery it looks so great.  I think that is a great compliment when a homemade item looks professional.  I agree that is looks great and it tastes even better.

Here is the nutritional info on one loaf of 16 servings:

 

Calories: 198

Fat: 7.4g (sat 2.3g,mono 2.7g,poly 1.8g)

Protein: 4.7g

Carbohydrate: 29.7g

Fiber: 1.9g

Cholesterol: 28mg

Iron: 1.1mg

Sodium: 200mg

Calcium: 27mg

If you are making the small loaves, multiply the numbers by 16, then divide by 3 for each loaf, then divide by 10 for ten slices of the smaller loaf.