Presto Peanut Butter Banana Bread

This delicious recipe was featured on the cover of the October 2010 issue of Cooking Light. Very easy to make, this breakfast treat will not let you down.

Ingredients

Bread

1 1/2 cups mashed ripe banana

1/3 cup Tofutti sour cream

1/3 cup creamy peanut butter

3 Tbsps vegan butter, melted

2 eggs

1/2 cup sugar

1/2 cup packed brown sugar

1 1/2 cups flour

1/4 cups oat bran (or ground flaxseed)

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/8 tsp allspice

2 Tbsps dry-roasted peanuts, chopped

Glaze

1/3 cup confectioners sugar

1 Tbsp soy milk

1 Tbsp creamy peanut butter

Directions

Preheat oven to 350 degrees F. Grease a 9x5 loaf pan and set aside.

Bread: In a large bowl, combine the first 5 ingredients with a hand mixer. Add the sugar and brown sugar and mix well. Set aside. In a small bowl, combine the next 5 ingredients. Add this mixture to the banana mixture in the large bowl. Stir until just blended. Add in the chopped peanuts. Pour the batter in to the the prepared pan and bake for about 1 hour and 5 minutes or until a knife or toothpick comes out clean when inserted in the center. Remove from oven and allow to cool in the pan for 10 minutes. Remove the banana bread from the pan and place it on a wire rack to finish cooling.

Glaze: In a small bowl combine all 3 ingredients. Whisk well and drizzle over top of the bread to glaze it. Enjoy!

Music Suggestions:

• On the Sunny Side of the Street- Ella Fitzgerald
• Banana Pancakes- Jack Johnson