Peanut Butter Banana Bread Recipe

4 36 46
Peanut Butter Banana Bread Recipe
Peanut Butter Banana Bread Recipe photo by Taste of Home
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Peanut Butter Banana Bread Recipe

Read Reviews
4 36 46
Publisher Photo
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.
Featured In: Banana Bread A to Z
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min. + cooling

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. Yield: 1 loaf (8 slices).
Originally published as Peanut Butter Banana Bread in Country December/January 2005, p51

Nutritional Facts

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

  • 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
  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 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).
Originally published as Peanut Butter Banana Bread in Country December/January 2005, p51

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Reviews forPeanut Butter Banana Bread

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johanna User ID: 9047477 260065
Reviewed 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."

MY REVIEW
ms11145 User ID: 1604521 252560
Reviewed 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."

MY REVIEW
copperftg User ID: 7309516 246876
Reviewed Apr. 10, 2016

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

MY REVIEW
floresmm User ID: 7243305 237247
Reviewed Nov. 12, 2015

"sounded good, but was pretty tasteless/bland"

MY REVIEW
Minai User ID: 8553593 233787
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 User ID: 6837772 232516
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 User ID: 7291602 231431
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 User ID: 6211169 227715
Reviewed Jun. 10, 2015

"This was very good"

MY REVIEW
keiffmaily User ID: 3538112 225179
Reviewed Apr. 20, 2015

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

MY REVIEW
mbaulch User ID: 7600486 153426
Reviewed Oct. 12, 2014

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

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