Peanut Butter Banana Bread

I saw this recipe on the Cooking Light site, and I had to try it ... I didn't have enough bananas - I guess I used about half the amount called for ... It turned out pretty good any way though. Oh, I also accidentally used nutmeg instead of allspice - so I guess this is a pretty forgiving recipe.

It turned out a bit denser than most quick breads - maybe due to less bananas? Also I don't know if it really needed the glaze - I could probably leave that out - but it is a bread worth making again, but next time with more bananas ... Tried again - it is better with more bananas!

• 1 1/2 cups mashed ripe banana
• 1/3 cup plain 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 3/4 ounces all-purpose flour (about 1 1/2 cups)
• 1/4 cup ground flax seed
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• Glaze:
• 1/3 cup powdered sugar
• 1 tablespoon milk
• 1 tablespoon creamy peanut butter

Preparation

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. 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 x 5-inch loaf pan coated with cooking spray. 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.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.