Banana Peanut Butter Bread Recipe - Allrecipes.com
Banana Peanut Butter Bread Recipe
  • READY IN ABOUT hrs

Banana Peanut Butter Bread

Recipe by  

"Quick, easy and very yummy too. Good for breakfast or snacking."

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Ingredients Edit and Save

Original recipe makes 1 - 5x9 inch loaf Change Servings

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
  2. In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
  3. Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2003

This recipe is different and delicious. After reading the reviews stating the bread was a little dry and the PB flavor wasn't very pronounced, I made some modifications - with great results! Reduce the flour to 1 and 3/4 cups and increase the peanut butter to 3/4 cup. Cover the bread with foil after an hour or it will get very dark. I omitted the walnuts because I felt they would compete with the PB flavor and added a 1/2 cup of chocolate chips which really pulled the flavors together beautifully. Raisins would be great too though. The bread requires at least 1 hour and 20 minutes to bake. This is very filling and delicious! Thanks!

 
Most Helpful Critical Review
Apr 11, 2003

I wasn't terribly thrilled by this bread. I made it with chocolate chips, and without. I also made a plain banana bread at the same time, and like it much better. Took well over 70 minutes to bake, and to be honest, wasn't really worth the wait.

 
Mar 09, 2006

I really enjoyed the muffins I made based on this recipe and other's reviews. I used 3 bananas, 3/4 Cup chunky peanut butter, 1 3/4 Cups flour, and added 1 teaspoon of vanilla. Then I baked them as muffins for 25 minutes. Everyone at work loved them. :) The remaining batter I did in a loaf pan - but it did take a long time to cook all the way through - but when it was done, it was tasty too. :) Give some variation of this recipe a try!

 
Apr 11, 2003

I made 8 small loaves to wrap and give as christmas gifts. I baked them for 45 inutes instead of 70. They were moist and very good.

 
Apr 11, 2003

First I have to say that this bread is delicious and I will be making it again. I used chuncky pnut butter also. The drawbacks are that it does brown way too fast(the foil remedy worked for that). I didn't bake it for as long as it said because when I checked it with a toothpick it came out clean and I was afraid of letting it get too dry. When it was cool and I cut it there was a big hole in the middle where it had undercooked. The problem is that if I had finished baking it the bread would have been dry. As it was, everything around the whole was baked perfectly.

 
Jul 19, 2010

Please don't count this recipe out based on the comments from some reviewers: This can be a 5 star recipe with a little tweaking, I promise! Per the suggestion from some other reviewers, I used 3 large over-ripe bananas and increased my peanut butter to 3/4 cup. I took the flour down to 1 3/4 cups, and added 2 teaspoons of vanilla. My own little ideas were to add 2 Tablespoons of brown sugar to the white sugar (still keeping white sugar amount the same), and also adding 1/2 cup unsweetened applesauce to the butter mixture (without taking down the amount of butter). I don't know if these changes are why my muffins are so much more moist than many reviewers said theirs were, but whatever I did worked!!! I also added a teaspoon of imitation banana extract, as some people thought the peanut butter overpowered the banana flavor. Also, I left out the walnuts, since I was making them for children and didn't know if they'd like the nuts. I baked them as muffins for 25 minutes and they turned out absolutely perfect!!! After doubling this recipe I ended up with exactly 41 large muffins, so not quite two dozen if the recipe had been made exactly as written (unless you wanted to make small muffins). I would recommend this recipe to anyone, using the modifications I suggested. Thanks!!!!!

 
Apr 11, 2003

Okay, so I had to tweak this recipe as I found I was short on ingredients. I used only 3 tbsp butter, 1/4 cup chunky peanut butter, 1/2 cup peanuts (crush them before adding to batter) and added 2 cups All-Bran Cereal for fiber(soak w/ water for 5 minutes). YUMMMMM!! Oh, and I added 1/4 cup mini chocolate chips to half the batter. I made 24 muffins. 3 grams of fiber per muffin. Only reason I don't give it 5 stars is that I wish it were a little lower in calories, but still very, very good.

 
Apr 11, 2003

I think the peanut butter flavor takes away from the banana bread. I also think that the peanut butter leaves the bread very bland. It seems as if it would add more flavor, but I think it takes away.

 

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Nutrition

  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CORWYNN DARKHOLME
224 Followers 0 Saved Recipes
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