Why did I bake banana bread today? Oh, because the heat came on this morning… that and, it is easily the case that having homemade baked goods on our counter helps home feel warm and familiar. We are getting there as far as settling into our new digs, in no small part thanks to repeated cooking and at last, baking.
This batch of banana bread includes something I rarely if ever use: a glaze topping. Typically I opt out of glazes and sprinkles to help keep recipes low sugar. But this time with the batter, I dipped below what’s usually called for even by lower sugar standards, so felt that the topping would really compliment the bread in this case. I used chunky peanut butter, which adds a nice texture (and is what we happened to have on hand), but creamy would work well too.
Banana Bread with Peanut Butter Glaze
Hands-On Time: 15-20 minutes
- 3 As-Ripe-As-Possible Bananas
- 1/4 Cup (1/2 Stick) Butter, Melted
- 1/4 Cup Plain Yogurt (not Greek)
- 2 Eggs or 2 Flax Eggs
- 1 Tsp Vanilla Extract
- 1/3 Cup Granulated Sugar
- 1/3 Cup Brown Sugar
- 1 Cup All Purpose Flour
- 1 Cup Whole Wheat Flour
- 1 Tsp Cinnamon
- 3/4 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/4 Cup Coconut Flakes
- Non-stick cooking spray or butter (for coating loaf pan)
- 1 Tbsp Peanut Butter
- 2 Tbsp 2% Milk
- 1/4 Cup Powdered Sugar
- Pre-heat oven to 350 degrees F.
- In the small mixing bowl, mash the peeled three bananas with the back of a fork
- Add the coconut oil, yogurt, eggs & sugars and mix using the fork until even consistency is achieved and the oil is entirely incorporated. A vigorous but controlled stir is needed for the oil to incorporate.
- In the larger of the two bowls, add the flours, cinnamon, soda, salt and coconut. Stir with a whisk to incorporate.
- Pour the wet batter into the flour mixture and use the rubber spatula to remove all of the wet batter from the sides of the smaller mixing bowl.
- Stir the wet and dry ingredients until completely incorporated but no more.
- Coat the loaf pan with non-stick spray or a very thin coating of butter.
- Pour the batter into the prepared loaf pan, again using the rubber spatula to scrape every last bit of batter.
- Bake at 350 degrees F for an hour or until a test probe comes out clean.
- As bread bakes, make the peanut butter glaze by first whisking milk and powdered sugar until incorporated, smashing sugar lumps as you go, then adding peanut butter and stirring slowly until incorporated.
- When finished baking, cool the banana bread for 15 minutes, then slowly drizzle with glaze. Allow 10-15 minutes for glaze to set before slicing.