- 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. Yield: 1 loaf (8 slices).
Reviews forPeanut Butter Banana Bread
"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."
"Seemed a little thick but baked up perfectly. Nice touch of PB."
"sounded good, but was pretty tasteless/bland"
"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."
"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."
"This was very good"
"Just made this for my family it is wonderful!! will make again"
"OK...it had an odd texture. I probably won't make this again."