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Simple Peanut Butter Banana Bread

Simple Peanut Butter Banana Bread


"Classic banana bread with a generous helping of peanut butter makes this easy loaf a delicious breakfast treat or snack."
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1 h 20 m servings 336 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
  2. Beat peanut butter and shortening in a bowl. Gradually add sugar, beating until light and fluffy. Beat one egg into peanut butter mixture until completely blended before beating in the second egg. Stir in mashed banana.
  3. Combine flour, baking powder, salt, and baking soda in a bowl. Stir flour mixture into banana mixture alternately with buttermilk, mixing until batter is just blended. Pour batter into prepared loaf pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

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Read all reviews 19
  1. 20 Ratings

Most helpful positive review

Only deviation from the recipe was sprinkling a handful of chopped peanuts on the top of the batter before it went into the oven. Texture was more cake-like rather than traditional bread-like, ...

Most helpful critical review

I found it to be very dry and I couldn't really taste the peanut butter. The only alterations I made was to use butter in place of the shortening and we added mini choco chips. Maybe I'll make a...

Most helpful
Most positive
Least positive

Only deviation from the recipe was sprinkling a handful of chopped peanuts on the top of the batter before it went into the oven. Texture was more cake-like rather than traditional bread-like, ...

I used melted butter instead of shortening and I threw in a half cup or so of mini chocolate chips. I made muffins out of this instead of one big loaf--I got 12 medium sized muffins out of one r...

I made these as muffins with 3/4 cup of mini chocolate chips. Tasted great! I didn't have buttermilk so I used three tablespoons of yogurt and one tablespoon of milk and mixed it together. I use...

I love this recipe! I am picky about my banana breads too, had to try this one because of the peanut butter, so glad I did! ! went with 1/2 Whole wheat & 1/2 White flour, used butter instead of ...

Very nice. Family LOVED these as muffins topped w Peanut Butter and Banana Frosting from this site. I used egg white substitute for the eggs (no one ever notices, so if you're watching calorie...

Made this today! Easily doubled the recipe. Loved the texture of the dough! I think next time I will either use chunky pb or add chopped peanuts to it and maybe some mini chocolate chips. Yum yu...

Got to eat this with a massive glass of milk. :) Topped with peanut bits. Yum!

Delicious.. I made it exactly as written, and it baked in precisely one hour. Perfect consistency, moist in the middle with a hard, crunchy top and you could really taste the peanut butter. I ha...

Great recipe! It made 15 good sized muffins (baked at 350 for 25 minutes). I added chocolate chips and used coconut oil since there was no shortening in the house.

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