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
For the Peanut Butter Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter
1 1/2cupsmashed ripe banana
1/3cupplain fat-free yogurt
1/3cupcreamy peanut butter
3tablespoonsbutter, melted
2large eggs
1/2cupgranulated sugar
1/2cuppacked brown sugar
6.75ouncesall-purpose flour, about 1 1/2 cups
1/4cupground flaxseed
3/4teaspoonbaking soda
1/2teaspoonsalt
1/2teaspoonground cinnamon
1/8teaspoonground allspice
2tablespoonschopped dry-roasted peanuts
1/3cuppowdered sugar
1tablespoon1% low-fat milk
1tablespooncreamy peanut butter
Instructions
Preheat oven to 350° F. Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the bananas, yogurt, peanut butter, butter and eggs at medium speed until combined. Add sugars and beat until blended.
In a small bowl, whisk together flour, flaxseed, baking soda, salt, cinnamon and allspice. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula.
Bake until top is golden and toothpick inserted into center comes out clean, about 1 hour 5 minutes. Cool in pan 10 minutes, then transfer to wire rack and cool completely.
To make the peanut butter glaze, in a small bowl whisk together powdered sugar, milk and peanut butter until smooth. Drizzle glaze over bread.