Banana Peanut Butter Bread
A moist, flavorful banana bread with peanut butter, perfect for breakfast, snack, or dessert. Rich in bananas and peanut butter, it suits all ages and tastes.
Ingredients
Instructions
- Slice the bananas into a blender and puree until smooth, measuring about 1 1/2 cups.
- Beat the peanut butter and softened butter together until smooth.
- Add eggs to the mixture and beat well.
- Mix in the pureed bananas until blended.
- Combine the dry ingredients: flour, sugar, baking soda, and salt.
- Gradually beat the dry ingredients into the banana mixture until well combined.
- Pour the batter into a greased 9 x 5-inch loaf pan.
- Bake in a 350°F (175°C) oven for 50 minutes or until a wooden pick inserted in the center comes out clean.
- Cool for 10 minutes in the pan.
- Turn the loaf onto a wire rack to cool completely.
Tips & Substitutions
For a nuttier flavor, consider using creamy peanut butter instead of chunky, or even adding chopped nuts to the batter. If you're out of butter, coconut oil can be a great substitute. Make sure your bananas are very ripe for maximum sweetness and moisture. To enhance the flavor, add a teaspoon of vanilla extract or a pinch of cinnamon.
Serving Suggestions
Enjoy this banana peanut butter bread as a breakfast treat or an afternoon snack. It pairs beautifully with a hot cup of coffee or tea. For a decadent touch, top slices with Easy No Fail Caramel Frosting or serve alongside Cooked Chocolate Ice Cream for dessert. It also works well in a brunch spread alongside other American recipes.
Storage & Reheating
To store leftovers, wrap the cooled banana peanut butter bread tightly in plastic wrap or aluminum foil, or place it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices for up to 3 months. To reheat, simply microwave a slice for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Peanut Butter Bread contains roughly 251 calories, with 6g protein, 45g carbohydrates, and 7g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 739mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nut butters in this recipe?
Absolutely! You can substitute almond butter, cashew butter, or any other nut butter you prefer. Just note that the flavor will change slightly depending on the nut butter used, but it will still create a delicious bread.
What can I do if my bananas aren't ripe enough?
If your bananas aren't very ripe, you can speed up the ripening process by placing them in a paper bag at room temperature for a day or two. Alternatively, you can bake unpeeled bananas at 300°F (150°C) for about 15-20 minutes until they are soft and blackened.
Can I add chocolate chips to the banana peanut butter bread?
Yes, adding chocolate chips is a great idea! You can fold in about 1/2 to 1 cup of semi-sweet or dark chocolate chips into the batter before pouring it into the loaf pan for a deliciously sweet addition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).