Listen up dearhearts.
I made banana bread with peanut butter in it.
It’s a good idea and you should totally jump on this bandwagon.
I like the word bandwagon. ย It makes me want to wear bellbottoms.
You don’t really need a lot of convincing when it comes to this bread, do you?
Three things are working in this loaf’s favor: ย peanut butter, banana and flaxseed meal. ย Oh! ย Butter too. ย That’s four things.
This bread is super moist with a slightly crunchy top and crunchy peanut bits baked in. ย Peanut butter and banana are a combination as old as time so this bread just makes sense… don’t you think?
Now, ย if you wanted to add chocolate chips and a splash of bourbon.. I want to marry you.
Peanut Butter Banana Bread
Makes: one 9×5-inch loaf
recipe adapted from CookingLight
1 1/2 cups mashed ripe bananas
1/3 cup plain or vanilla fat free yogurt
1/3 cup creamy all-natural peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup ground flaxseed meal (I’ve also baked this bread without the flaxseed meal… because I forgot to add it, and the bread was still moist and delicious)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup chopped dry roasted peanuts
Place a rack in the center of the oven and preheat to 350 degrees F. ย Grease and flour a 9×5-inch loaf pan. ย Set aside.
In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, ground cinnamon and ground allspice.
In a medium bowl, whisk together ย mashed bananas, yogurt, peanut butter and melted butter. ย Whisk in eggs and sugars. ย Blend mixture until no sugar lumps remain.
Pour the wet mixture into the larger bowl with the dry ingredients. ย Fold together with a spatula until no more flour bits remain. ย Fold in the chopped nuts as well. ย Pour the batter into the prepared baking pan and cake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.
Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.
This bread lasts, well wrapped at room temperature,for up to 4 days. ย It is also great to store, well wrapped, in the freezer.
288 Responses
Just found this recipe. Super delicious but right after piling it out of the oven I was struck with a revelation…putting crispy bacon crumbles in it. Elvis bread.
My bread is in the oven. I only used 1 & 1/2 cups of all purpose flour. Had no flax. I did dump all the sugar recommended and I wish I had used a total of 1/3 cup. It seemed too much. In the end the batter was so thick I added 1/2 cup more plane organic yogurt. I will update shortly! Very excited to try with peanut-butter.
I stumbled upon this recipe when needing to use up bananas. I made it gluten free and it is/was terrific. Only wish I took your advice and added chocolate chips. Great recipe, thanks!