Too Many Bananas!

I can't stand to waste food so what's a girl to do when 4 bananas are really ripe?  Make banana bread, with a twist.  I happened to have all the ingredients (finally a use for those flax seeds!).  I always keep some plain yogurt in the fridge for just this kind of occasion.  The result was quite delicious!

Peanut butter Banana Bread

Peanut butter Banana Bread

(from Cooking Light, Oct 2010)

1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt (I used Greek 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 (I buy whole flaxseeds and grind in a coffee grinder)
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

1. Preheat oven to 350°.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray (I greased and floured the pan). Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.