Light Peanut Butter Banana Bread with Crumb Topping

If there is any combination I love just as much as peanut butter and chocolate, it is peanut butter and banana.  Mostly I keep it simple -- banana, jar of PB and a spoon.  However, during marathon training, this was my fuel... on top of a bagel, and I couldn't get enough.   There was also the time I discovered I could turn the combination into a cookie or a panini!  

And now this bread... all of the flavors baked into a warm delicious loaf.  While I was in Columbus visiting Molly over the weekend, I baked it up for her while she was at work on Saturday (the exact reason she needed this bread in her life).  I thought she could have it for breakfast, as a snack or for a little dessert during her crazy-busy work season.  

I set out to make a classic, healthy banana bread but this just sounded so much butter -- AND its still on the light side.  The crumb topping just brings it over the top.  Enjoy!

Light Peanut Butter Banana Bread with Crumb Topping

Source:  adapted from Cooking Light

Yields:  16 slices

Ingredients

1 1/2 cups mashed ripe banana

1/3 cup plain fat-free yogurt

1/3 cup crunchy peanut butter

3 tablespoons butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 1/2 cups all-purpose flour

1/4 cup whole wheat flour

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

Cooking spray

Crumb Topping

1/4 cup whole wheat flour

1/4 cup brown sugar

2 tablespoons crunchy peanut butter

Directions

Preheat oven to 350° F.

To make crumb topping, combine flour, brown sugar and peanut butter with a fork until mixture is combined and crumbly.  Set aside.

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.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flours, baking soda, salt and 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 and cover with crumble topping.  

Bake 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.