This recipe is from the Penzey's spice catalog and was submitted by Meredith Wittmann. It caught my eye because I love both peanut butter and bananas, and this bread also included some ground flax seed, which are optional but very healthy. I also used chunky natural peanut butter and baked them in smaller loaf pans.
3 ripe bananas, mashed
1/3 cup plain or vanilla yogurt
1/2 cup peanut butter- creamy or chunky
3 Tbsp. melted butter
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup ground flax seed (optional)
3/4 tsp baking soda
1/2 tsp cinnamon
1 tsp Penzey's baking spice (blend of cinnamon, anise, allspice, mace and cardamom), you may substitute heaping 1/4 tsp cinnamon, 1/4 tsp of allspice, 1/4 tsp mace or less of nutmeg, 1/4 tsp cardamom.
1 1/2 cups flour
1/2 cup powdered sugar, optional
Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan or 2 smaller loaf pans with nonstick cooking spray. In a large mixing bowl, combine bananas, eggs, yogurt, peanut butter and melted butter. Beat at medium speed until well blended. Add the sugars and beat well. Add the flax seed; sift the baking soda, spices and flour together and add gradually, mixing until well blended. Pour into loaf pan(s) and bake for 65-75 minutes for the single pan or approximately 35-45 minutes if using the smaller pans. (Watch the smaller pans closely as the size of smaller pans can vary and should be checked after about 25-30 minutes until a tester inserted in the middle comes out clean. Let cool on wire rack in the pan(s) for 30 minutes before removing. Dust with powdered sugar or make a simple confectioner's sugar/milk glaze and drizzle over top after the loaf(s) has cooled.