Peanut Butter Banana Bread

recipe adapted from Cooking Light

Peanut Butter Banana 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

6.75 ounces all-purpose flour (about 1 1/2 cups) 

1/4 cup ground flaxseed

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

Preheat oven to 350°.

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.

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.

Pour batter into muffin cups. Bake at 350° for 15-20 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 muffins from pan; cool.  Makes about 18 muffins.