Peanut Butter Banana Bread
Total TimePrep: 15 min. Bake: 70 min. + cooling
Makes1 loaf (8 slices)
- 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
- 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 Facts1 slice: 497 calories, 25g fat (10g saturated fat), 84mg cholesterol, 702mg sodium, 61g carbohydrate (32g sugars, 3g fiber), 11g protein.
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.
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.
Apr 10, 2016
Seemed a little thick but baked up perfectly. Nice touch of PB.
Nov 12, 2015
sounded good, but was pretty tasteless/bland
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.
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.
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.
Jun 10, 2015
This was very good
Apr 20, 2015
Just made this for my family it is wonderful!! will make again
Oct 12, 2014
OK...it had an odd texture. I probably won't make this again.
Follow along as we show you how to make these fantastic recipes from our archive.