1 1/2 cups mashed ripe banana 1/3 cup plain fat-free yogurt 1/3 cup creamy peanut butter 3 tbsp butter, melted 2 large eggs 1/2 cup granulated sugar 1/2 cup packed brown sugar 6 3/4 oz all-purpose flour (about 1 1/2 cups) 1/4 oz ground flaxseed 3/4 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 1/8 tsp ground allspice 2 tbsp chopped dry-roasted peanuts Cooking spray 1/3 cup powdered sugar 1 tbsp 1% low-fat milk 1 tbsp creamy peanut butter
Preheat oven to 350°F.
For the bread: Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. 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"x5" loaf pan coated with cooking spray.
Bake at 350°F 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.
For the glaze: Combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
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