Peanut Butter Banana Bread

• 1/2 cup sugar
• 1/2 cup light brown sugar
• 8 tbs unsalted butter, softened
• 1/2 cup smooth peanut butter (or up to 3/4 cup, if desired)
• 2 eggs, room temperature
• 3 medium-sized bananas, mashed
• 1/2 cup plain yogurt
• 1 tsp vanilla extract
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• Peanuts, for garnish (optional); salted, unsalted, or honey roasted all work well

Preheat oven to 350 degrees F. Butter a 9-inch loaf pan.

In the bowl of a standing mixer, beat sugars and butter on medium-high speed until light and fluffy, about 2 minutes; mix in peanut butter until well-combined. Beat in eggs one at a time, mixing well and scraping down sides of bowl in between.

In a medium bowl, whisk together mashed bananas, yogurt, and vanilla. In another bowl, whisk together remaining dry ingredients. With mixer on low speed, alternately add banana mixture and flour mixture, beginning and ending with flour mixture. Do not overmix.

Pour into loaf pan and, if using scatter with peanuts.  Bake for one hour and fifteen minutes, or until inserted cake tester comes out clean. Cool for 10 minutes in pan, then loosen sides and remove from pan, letting cool on wire rack.  Wrap well in plastic or foil to store.

Makes one 9-inch loaf.

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