Peanut Butter Banana Bread

I saw this and HAD to try it from Cooking Light, October 2010
I also think this would be great to freeze just after step 4.  Then thaw and add the glaze fresh right before serving to company :)

Peanut Butter Banana Bread
Servings: 16

Bread:
1 1/2 cups mashed banana
1/3 cup fat free plain yogurt
1/3 cup creamy peanut butter
3 Tbsp butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 cups flour
1/4 cup flaxseed meal (find in the organics or bulk section at your grocery store)
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground all spice
2 Tbsp chopped dry roasted peanuts (omit if necessary)

Glaze:
1/3 cup powdered sugar
1 Tbsp 1% low fat milk
1 Tbsp creamy peanut butter

Directions:
1. Preheat oven to 350 degrees F.
2. Combine first 5 ingredients in a large mixing bowl with a mixer until smooth.  Add sugars and blend again.
3. In another bowl, carefully measure (DO NOT PACK) and level with a knife the dry ingredients, keeping the peanuts out until the end.  Mix with whisk.  Add to banana mixture, stirring until just mixed.  Fold in nuts.
4. Pour batter in to a greased 5x9 baking pan.  Bake at 350 for 1 hour or until toothpick inserted in the center comes out clean.  Remove from oven; cool 10 minutes on wire rack.  Remove from pan & cool.
5. To prepare glaze, combine the ingredients in a small bowl and mix with whisk.  Drizzle over bread.  Cut in to 16 slices to serve.
NI: 198 cals, 7.4 g fat, 5 g protein, 29.7 g carbs, 19 g fiber, 28 mg chol, 11 mg iron, 200 mg sodium, 27 mg calcium