Peanut Butter Banana Bread

I found this in my cooking light magazine.  It is yummy.  My bread got a little too done when I left it in for the full 65 minutes.  I would check on it at 45 minutes and if it is getting too done cover it with tin foil while if finishes baking.  I plan on making another loaf and a batch of mini loaves to give as fall gifts.  If the bread isn't going to be eaten all in one day I would store the glaze in a air tight container and put it on the bread as you eat it.  You may also have to play with the ingredient amounts of the glaze until it is the right consistency.

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
6.75  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
2  tablespoons  chopped dry-roasted peanuts
Cooking spray
GLAZE:
1/3 cup powdered sugar
1 Tablespoon 1% lowfat 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.

Yield:  16 slices