Ingredients

1 1/2 cups mashed ripe banana

1/3 cup plain fat-free yogurt

1/3 cup creamy peanut butter

2 ½ tablespoons Canola oil

2 large eggs

3/4 cup packed brown sugar

1 cup all-purpose flour

1/2 cup whole wheat flour

1 ¼ teaspoon cream of tartar

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 tablespoon chopped pecans

Cooking spray



Glaze:

1/3 cup powdered sugar

1 tablespoon milk

1 tablespoon creamy peanut butter

Directions

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 brown sugar; beat until blended.

3. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through cinnamon) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle pecans on top. 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.



Yield 16 servings; 190 calories; 7 grams fat



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