Peanut Butter Banana Bread (NOT gluten free!)

This recipe makes a very moist banana bread that is packed with flavor!
Here it is:

This recipe makes one loaf.

1 1/2 ripe bananas, mashed. About 4 bananas. (My grandma McGrady taught me to freeze ripe bananas until you had enough to make something out of.)
1/3 c. fat free Greek style yogurt
1/3 c. all natural chunky peanut butter
3 tbs unsalted butter, at room temperature (seriously, that is important)
1/2 c. brown sugar
1/2 c. sugar
1 tbs Mexican vanilla
1 1/2 c. all purpose flour
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp cinnamon
1/8 tsp all spice
1/2 tsp freshly ground nutmeg
We did not use nuts in this recipe, but walnuts would taste great!

cooking spray

Set your oven to 350 degrees. 

Mix together the bananas, yogurt and peanut butter until well combined, but not too smooth. Then, add butter and eggs. When those are combined, add sugar and vanilla and mix together.

In a separate bowl combine your dry ingredients, including your spices.

With your mixer on low, slowly add your dry mixture to your wet. Do not over mix, just combine the two.

Apply cooking spray to your loaf pan. Pour in the batter and bake at 350 degrees for about an hour and 10 minutes, or until the center of the bread is fully baked (when you insert a wooden toothpick it should come out clean.) Set the bread on a cooling rack until you can't wait any longer and eat it!