PB Banana Bread with PB Glaze

My post was so quick on Saturday morning that I didn’t have a chance to tell you that I had Party Pizza Friday!  This time I picked up a $5 pizza at our local grocery store, I tricked my side out with leftover roasted jalapenos from my salsa making last week, and diced green peppers.  Tony had sauteed mushrooms on his side, and I may have added a touch more cheese.

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And guess what I had at twin fest on Saturday??  Deep dish pizza!
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My bronchitis cough?  Still very much alive and well.  I’ve gone through two Z-packs and 3 bottles of prescription cough medicine – I have to call my doctor this morning and see if I can get something stronger.  I haven’t worked out in 12 days!  And when I don’t work out, you can see I tend to throw the healthy part of the diet out the window.

When I work out, I am not as tempted to eat shit because I think to myself “do you really want to undo that 50 minute workout?”  The answer is usually no.  The problem is that I feel fine, but this barking cough is getting a bit annoying – I think even Tony is getting sick of it.

I did make a delicious roast Saturday night though – I came up with a new rub:  2 tablespoons of dijon mustard smeared all over the roast, then mixed together dried rosemary, 1 teaspoon of lemon pepper seasoning, and 2 cloves minced garlic.  I also cut slices in the top of the rub and put in whole cloves are garlic while it grilled.

I took the meat out exactly at 125 degrees.  I let the roast rest for 20 minutes before slicing.

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So fricken good!  Thumbs up from Tony on this one too – woot!

I got up at a more respectable 8:30 on Sunday.  Tony made me another one of his amazeball breakfasts – this time he used leftover stuffed green pepper filling I had leftover in the fridge.  It was basically some ground sirloin, peppers, crushed red pepper and a bit of tomato sauce scrambled with two eggs and some cheese.  He put it on top of a crusty corn tostada. 

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Its another birthday in our office –one of the named partners.  I was wondering what to make for the office, when I remembered Teresa just had a recipe for peanut butter banana bread with a peanut butter glaze.  Um, yes please!  My changes are bolded.

Peanut Butter Banana Bread

I got six mini loaves – each loaf is 2 servings: so each serving is 177 calories, 6 fat, 27 carbs, 1.5 fiber and 4.2 protein)

Cooking Light August 2010

Ingredients

  • Bread:
  • 1 1/2 cups mashed ripe banana
  • 1/3 cup plain fat-free 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 flaxseed (I used 1/4 cup wheat germ)
  • 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 (left out)
  • Cooking spray
  • Glaze:
  • 1/3 cup powdered sugar
  • 1 tablespoon 1% low-fat 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 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.

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Holy yum.  The peanut butter glaze completely makes this – still won’t touch my MIL’s banana bread, but this is a pretty close second.  And in case you are wondering, I can be artistic in my photography – ha!

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Tony made the call for Sunday night dinner.  Scott Conant’s Tomato Basil Sauce.  The only difference is that I leave out the crushed red pepper – Tony can’t handle the heat. Open-mouthed smile

The key is to remove the skins – just put the tomatoes in boiling water for about 3 minutes, then put in an ice bath.  Let them sit to cool, and the skins come right off.

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I may have burned my garlic bread a bit! Sad smile 

Alright, time to get my shit together for the day. In case you missed it in Saturday’s post, I am adding a new installment to My Bizzy Kitchen – “Ask Tony Anything!”  Just leave a question in the comments or shoot me a side email at mybizzykitchen@gmail.com.  I’ll post his answers on Wednesday.

Make it a great day!

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31 thoughts on “PB Banana Bread with PB Glaze

  1. I would not have known that was a store bought pizza. I never think of adding things to it. The PB banana bread looks really mouth watering jump in the computer and grab a bite.
    Sorry to hear your cough is still hanging around. It took mine almost a whole month to clear up. I hope you can kick your to the curb soon.

  2. You must be exercising your abs what with all that coughing! 😉 Hope your doctor can figure out what is going on and get you headed back to health.

  3. Check out my recipe post today – we must be thinking alike:)

  4. Wow, Tony makes a great breakfast – he needs to teach Jay!! 🙂

  5. Peanut butter in banana bread? Yes please!

  6. I hope you kick that cough soon! Your roast looked so yummy, all of your food always does 🙂

  7. ugh, sorry you’re still not feeling well. Bummer!

    I’ve been dying to make banana bread with almond flour, I’m going to try that glaze on top of it. YUM.

  8. Oh no! I can’t believe you’re still sicky- poor thing! The pizza looks delicious and the bread sounds fantastic! Love it

  9. I hope you feel better soon! The bread sounds so yummy!

  10. I hope you get that cough checked out again soon Biz…it’s been too long! Your roast looks really great. I like the ask Tony addition, as soon as I think of something worthwhile, I’ll post…lol!

  11. Wow–this post is full of good ideas: roast, banana bread, tomato sauce . . . thanks!

  12. Have you seen that SomeEEcard that says “Get well soon because your cough is f*cking disgusting”? That’s the card I’d send to you, Biz, because I know you’d get a good laugh out of it! But seriously. That has got to be exhausting, coughing for so long now. I hope you get some relief!!!

  13. Twinfest sounds fun. Even though I’m not a fan of dijon, that roast looks so good. Hope your cough ends and you feel better soon!

  14. the bread turned out looking great! i love the look of that tomato sauce too, YUM! have a lovely week biz!

  15. Do they have you on any bronchodilators? I hope so. I find coughing to be exhausting and it makes my stomach hurt. Not to mention I always lose my voice.

    Peanut butter sauce sounds like it would be amazing on so many things. Like oatmeal 😀

    • Not yet – hopefully tomorrow night I’ll get some relief – its just such a dry, annoying cough – my stomach doesn’t hurt but I my head hurts. 😦

  16. Why do you have to have so many gourmet foods at once? You are shaming me for sure, No just inspiring 🙂 I adore banana bread and made a banana foster version a few weeks ago, it was out of this world good!

  17. That bread looks so awesome but I would trade it for that pasta dish, man that sauce looks great! When I had bronchitis they gave me something called tessalon pearls, they really helped with the coughing.

  18. Love the pasta and pizza, I think I need some for my lunch! thanks for visiting my blog! 🙂

  19. I saw this on Pinterest and thought about you.

    Greek Yogurt Pancakes

    5.0 from 1 reviews

    Print

    Prep time: 5 mins

    Cook time: 5 mins

    Total time: 10 mins

    Serves: 2-3

    Ingredients
    ◦6 oz of your favorite Greek yogurt
    ◦1 egg
    ◦scant 1/2 cup flour
    ◦1 tsp baking soda

    Instructions

    1.Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine leaving. The resulting mixture should be pale yellow in color and have a few lumps here and there.
    2.In a separate bowl, mix together the flour and baking soda.
    3.Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
    4.Spoon the batter onto a sprayed griddle or pan heated to medium-high. I usually make four big pancakes, but you could also make 8 smaller ones.
    5.Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with butter, syrup, fruit, Nutella….anything! Enjoy!

  20. Holy bread – PB glaze – can I put it on everything? :p
    Love that sauce too!

  21. This PB Banana Bread looks great! Any baking time/temp. suggestions for making the recipe into muffins?

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