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Peanut Butter Banana Bread Recipe
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Peanut Butter Banana Bread Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling
MAKES: 8 servings

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup chunky peanut butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed ripe banana (about 2 medium)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Nutritional Facts

1 slice: 497 calories, 25g fat (10g saturated fat), 84mg cholesterol, 702mg sodium, 61g carbohydrate (32g sugars, 3g fiber), 11g protein

Directions

  1. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, salt and baking soda; add to creamed mixture.
  2. Transfer to a greased 9-in. x 5-in. loaf ban. Bake at 350° for 70-75 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (8 slices).
Originally published as Peanut Butter Banana Bread in Country December/January 2005, p51


Reviews for Peanut Butter Banana Bread

AVERAGE RATING
(44)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (14)
3 Star
 (4)
2 Star
 (3)
1 Star
 (5)
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MY REVIEW
copperftg
Reviewed Apr. 10, 2016

"Seemed a little thick but baked up perfectly. Nice touch of PB."

MY REVIEW
floresmm
Reviewed Nov. 12, 2015

"sounded good, but was pretty tasteless/bland"

MY REVIEW
Minai
Reviewed Sep. 30, 2015

"I personally consider myself a seasoned baker. After trying this recipe, my only disappointment was that there was not enough peanut butter flavor. I used PB2 in the recipe in place of peanut butter or peanut butter spreads. This recipe came out more cake-like, which I enjoyed, and did not have any issues with the texture after baking."

MY REVIEW
Metrocookbookdivany
Reviewed Sep. 8, 2015

"This sounded like a great combo but flavor was disappointing. I used vegetable oil in place of butter but didn't get the same moist texture as other oil based recipes. This was dry and fell short on flavor. I probably would not make again, though maybe the butter would have worked better. The most reliable quick bread recipes I use call for a 325 over and 1.20 baking time. Would strongly recommend this adjustment to bakers interested in trying this recipe."

MY REVIEW
Mcarey0827
Reviewed Aug. 19, 2015 Edited Aug. 26, 2015

"I added some vanilla and a splash of vegetable oil. Added chocolate chips. Baked for 1 hour. This does have a weird texture before baking. Once you cut it the bread is hard as a rock."

MY REVIEW
ryansaunt12
Reviewed Jun. 10, 2015

"This was very good"

MY REVIEW
keiffmaily
Reviewed Apr. 20, 2015

"Just made this for my family it is wonderful!! will make again"

MY REVIEW
mbaulch
Reviewed Oct. 12, 2014

"OK...it had an odd texture. I probably won't make this again."

MY REVIEW
Bajaspeed
Reviewed Dec. 31, 2013

"Okay taste. I used creamy peanut butter. Next time I think I will use the chnuncky peanut butter instead."

MY REVIEW
Joscy
Reviewed Oct. 23, 2013

"I'm a peanut butter-aholic, uou might say, so after making/cooling this bread, I smear even more peanut butter on my own slice. Doesn't get any better than that!!"

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