This recipe was on the cover on the most recent issue of Cooking Light. Quick breads and muffins are always an easy option when you want to bake something and I wanted to take a treat to my friend, so this recipe seemed perfect.
I had some ripe bananas and I had seen Lori's in-depth review of the bread on her blog, Culinary Covers, so this went onto the calendar as a "definite make".
I made the full recipe but decided to do mini-loaves and muffins, since those are so much easier to share. Plus, I wanted us to be able to try this recipe as well. From the full recipe, I got 8 mini-loaves and 9 muffins. I left the chopped peanuts out of the batter, but sprinkled them on top of some of the loaves and muffins.
This bread was fabulous. I have made almost all of Cooking Light's varieties of banana bread and this was another great one. I didn't think that the peanut butter flavor was extremely noticeable in the bread, but the glaze and chopped nuts on top, really made it seem peanut butter-y.
I would definitely make this again. The person who I shared it with really loved it too.
Recipe for Peanut Butter Banana Bread
* I omitted the chopped peanuts from the batter and sprinkled them on top instead, before baking
* I used skim milk in the icing and added more milk to make it the right consistency. I also added a little bit more powdered sugar.