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Bananas and chunky peanut butter complement each other in this quick bread, which bakes to a beautiful golden brown. It's a fun change of pace from typical banana breads.
Nutritional Facts 1 serving (1 slice) equals 497 calories, 25 g fat (10 g saturated fat), 84 mg cholesterol, 702 mg sodium, 61 g carbohydrate, 3 g fiber, 11 g protein.
Originally published as Peanut Butter Banana Bread in Country December/January 2005, p51
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Reviewed on May. 12, 2013 by evolunze
I love it
Reviewed on Apr. 21, 2013 by mdtovornik
Don't know what they are talking about burning came out fine at 70 minutes being done. Made the house smell great.
Reviewed on Feb. 13, 2013 by EileeenZ
Replace oil with an equal amount of applesauce
Reviewed on Jan. 28, 2013 by yvonne chauvin
I noticed that sme people used apple sauce in the recipes how much apple sauce do you use in replace of the fats and oils
Reviewed on Jul. 26, 2012 by wendyellis
This smelled wonderful, but the same thing happened to me as the others - with 20 minutes left on the 70-minute timer, I checked it and it was burned!!! I'm so disappointed.
Reviewed on Mar. 03, 2012 by jayagopu
I substituted 1/2 the butter with apple sauce, splenda sugar blend for the sugar and added 1/2 cup semisweet chocolate chips. Took about 65-70 minutes in a convection oven. Moist and tasty - more peanut butter than banana flavor - might cut down the pb next time
Reviewed on Feb. 20, 2012 by kitzer
Yes, what could be better than peanut butter and bananas!!Certainly NOT this recipe! The crust was well overdone at the 60 minute mark, while Ms. Toothpick said not!!Turned the oven down and waited until TP said 'almost'! Removed and waited!It was brick hard on the outside, dry on the inside, with the exception being this 'tunnel of batter' running through the center!I did try to salvage the edible parts by cutting off the crust and hollowing out the center! That left about 2 bites per thick slice.Total disappointment!!Kitzer
Yes, what could be better than peanut butter and bananas!!
Certainly NOT this recipe! The crust was well overdone at the 60 minute mark, while Ms. Toothpick said not!!
Turned the oven down and waited until TP said 'almost'! Removed and waited!
It was brick hard on the outside, dry on the inside, with the exception being this 'tunnel of batter' running through the center!
I did try to salvage the edible parts by cutting off the crust and hollowing out the center! That left about 2 bites per thick slice.
Total disappointment!!
Kitzer
Reviewed on Feb. 14, 2012 by NanaLovesCB
Moist and peanut buttery!
Reviewed on Jan. 18, 2012 by lurky27
Tasted bland. I even used 3 bananas instead of 2. Not worth making.~ Theresa
Tasted bland. I even used 3 bananas instead of 2. Not worth making.
~ Theresa
Reviewed on Jan. 06, 2012 by lacerbeam
I would add 3 bananas instead of 2. It needs more banana flavor.
Reviewed on Nov. 14, 2011 by yippykiyi
Just a great bread and so moist. I use applesauce instead of oil or butter. Really, really a good tasting bread.
This is so cool, the only thing I changed was I always use applesauce instead of oil or butter. Many years of doing that. Very good recipe & I will make it again. Thank you all for the recipe..
Reviewed on Sep. 29, 2011 by bethstrick
This recipe smelled AMAZING while cooking, but at 60 minutes in the oven it started to smell burnt. Checked it...totally burnt! I think the time needs to be adjusted on this recipe. I've never burned anything in my life!!!!
Reviewed on Sep. 28, 2011 by annikins03
I made these into muffins and made a few substitions--creamy peanut butter (I prefer it to chunky), applesauce instead of butter, and flax seed w/ water instead of eggs. They were moist and delicious!
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