Peanut Butter Banana Bread

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.