from Cooking Light magazine. I didn't have the peanuts so I left them out and it was still great.
1 1/2 c mashed ripe bananas
1/3 c plain yogurt
1/3 c creamy peanut butter
3 tablespoons butter, melted
1/2 brown sugar
1 1/2 c flour
1/4 c ground flaxseed (this is really healthy, but if you don't have any you can use flour)
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp allspice
2 tablespoons dry-roasted peanuts, chopped
Preheat oven to 350. Combine first five ingredients, beat in sugars until well blended. Combine dry ingredients and add to wet, then stir in peanuts. Pour batter into a greased 9x5 loaf pan. Bake at 350 for about at hour, cool 10 minutes in pan, then remove and cool on wire rack.
Combine 1/3 c powdered sugar, 1 tablespoon milk and 1 tablespoon peanut butter with a whisk. Drizzle over bread.