Banana Peanut Butter Bread

Banana Peanut Butter Bread

281
CORWYNN DARKHOLME 243

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

1 h 25 m servings 266 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

281
  1. 350 Ratings

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Most helpful positive review

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! Red...

Most helpful critical review

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 ba...

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! Red...

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 t...

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.

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 use...

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...

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 adde...

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 ba...

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 take...

It had a good flavor, not too heavy on the peanut butter, but it came out dry and rubbery in texture.