Peanut Butter Banana Bread

Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 15 minutes Cook Time: Muffins: 20 minutes; Mini loaf: 40 minutes Makes 1 large loaf, 4 mini loafs, and 12 muffins

Bread:

1 1/2 cups mashed ripe banana

1/3 cup vanilla fat-free yogurt

1/2 cup creamy peanut butter

3 tablespoons butter, melted

1/2 teaspoon almond extract

2 large eggs

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 cup all-purpose flour

1/2 cup whole wheat flour

1/4 cup ground oatmeal

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

Cooking spray

Glaze:

1/3 cup powdered sugar

1 tablespoon 1% low-fat milk

1 tablespoon creamy peanut butter

dry roasted peanuts, for topping

Preheat oven to 350°.

To prepare bread, combine first 6 ingredients (through eggs) in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

Combine flour and next 7 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into 4 (5 3/4 x 3 x 2) inch mini loaf pans coated with cooking spray. Bake at 350° for 40 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 and top with peanuts.