Peanut Butter Banana Bread

Name: Peanut Butter Banana Bread
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 1 loaf (8 slices).
Ingredients: 1/2 cup butter, softened; 3/4 cup chunky peanut butter; 1 cup sugar; 2 large eggs; 1 cup mashed ripe banana (about 2 medium); 2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda

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.

Ingredients

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

Directions

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.
Transfer to a greased 9x5-in. loaf ban. Bake at 350° for 70-75 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts

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

Originally published as Peanut Butter Banana Bread in Country December/January 2005

Reviews

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Average Rating:

johanna

Jan 21, 2017

I have made this recipe 4 times as of right now the 4th is in the oven I use 3 or 4 bananas instead of two (I love the extra banana flavor) I also use margarine instead of butter. The texture of the bread is perfect for me mine comes out a bit dense but I also use a small loaf pan. Its perfectly moist for me and after I cut into it I wrap it in foil and keep it at room temp and it stays good for up to two weeks, but I usually eat it before then. My favorite way to enjoy this bread is with a little bit of cream cheese on it. All in all this is a fantastic recipe that I use whenever I have bananas that are about to go bad.
ms11145

Aug 12, 2016

The peanut butter smell while baking just about drove me to distraction. The peanut butter flavor is mild so I might up the PB next time. I do love the texture of this bread. I only purchase creamy peanut butter so that it was I had to use. The crunchy PB would definitely add to it.
copperftg

Apr 10, 2016

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

Nov 12, 2015

sounded good, but was pretty tasteless/bland
Minai

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.
Metrocookbookdivany

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.
Mcarey0827

Aug 19, 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.
ryansaunt12

Jun 10, 2015

This was very good
keiffmaily

Apr 20, 2015

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

Oct 12, 2014

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