Jif® Peanut Butter Banana Bread Recipe - Allrecipes.com
Jif(R) Peanut Butter Banana Bread Recipe

Jif® Peanut Butter Banana Bread

Recipe by  

"Here's a tasty variation on a classic treat--crunchy peanut butter in a moist banana bread."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    25 mins
  • COOK

    1 hr

    2 hrs 25 mins


  1. Heat oven to 350 degrees F. Grease 9 x 5 x 3-inch loaf pan.
  2. Combine flour, sugar, baking powder and salt in large bowl. Add banana, peanut butter, milk, canola oil and egg. Beat at medium speed of electric mixer, scraping sides and bottom of bowl. Mix just until blended.
  3. Bake at 350 degrees F for 60 to 65 minutes or until toothpick inserted in center comes out clean. (Cover top loosely with foil after 45 minutes to prevent over-browning.)
  4. Cool 10 minutes in pan. Remove to cooling rack.
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Reviews More Reviews

Most Helpful Positive Review
May 07, 2010

I changed this a bit, which is why its only 4 stars, but my alterations were PERFECT! I used 2 cups flour. 1/3 c white sugar, 1/3 c brown sugar, 1/3 cup applesauce. 1 1/4 cup banana. And 1/4 c butter instead of oil. Loved this! I made 2 mini loaves w/ chocolate chips and 2 without, and it was just SO YUMMY! So pleased it turned out good, because I needed an amazing fix of something peanut buttery & banana, and chocolate. This did it!

Most Helpful Critical Review
Oct 04, 2007

I found this recipe very "floury". I would take that half cup of flour out and maybe add more 1/4 c sugar(a moisturizer), then bake it for 15 more minutes. I'll try it and let you know!

Dec 15, 2010

This is so good! None of the ingredients overpower the other. Perfect taste of bananas, perfect amount of peanut butter. Just like the sandwich! Yum. This came out beautiful. I made no changes and I was able to get two loaves from this recipe. THX

Nov 22, 2010

I changed this up some; I used 1 1/2 cups of bananas, apple juice instead of milk and apple sauce instead of oil. I made mini loaves for Christmas presents that I plan to freeze. Great peanut butter taste! (I'd much rather taste the PB than the banana's!) These turned out very moist and yummy!

Dec 24, 2011

as written, 4 stars. My general rule of thumb is 3 dark bananas per loaf; that gives the bread the even amt. of moisture, and taste. doubled the recipe to make 2 loaves, and had 1 small mini loaf. mini loaf took 35 min. in my oven and I didn't have to cover it. definitely use foil to cover the last 15 min. the tops do brown @the 45 min. mark. Used full fat JIF crunchy, and subbed applesauce for oil, and buttermilk for the milk. Makes a tender loaf, moist, and this is much much better the next day. more moist and w/more flavor. would suggest making a day ahead of serving for flavors to meld better. this is a heavy loaf, and a heavy batter; that is a good thing if adding add-ins such as chips or nuts; they won't sink to the bottom and will be more evenly distributed throughout loaf.

Oct 04, 2007

Not bad... the flavor was good, but it came out a little bit dry when I made it.

Feb 14, 2011

Judging by the reviews, I realized that this recipe was pretty malleable. I used 1.5 cups of flour and 3/4 cup of peanut flour (instead of peanut butter). I also replaced the oil with 1/2 cup of applesauce. Left the remaining ingredients the same and it came out extremely moist and delicious.

Jun 07, 2011

I did cut back on the milk by a teaspoon and I added a teaspoon of vanilla and because my bananas were really ripe, I cut back on the sugar by half. Honestly, there wasn't near enough liquid for the flour called for in this recipe. I added two more large bananas and then, it was just right. I had a feeling just looking at the recipe it wouldn't be enough. For me, this was quite a bit more than 12 servings. I made muffins out of this and I got 20 muffins out of one recipe. 18 minutes at 350 degrees was just right for muffins. Good recipe, with some tweaking. If I made these again, I'd cut out a cup of flour. There really was too much.


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  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 48.7 g
  • 16%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 473 mg
  • 19%

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

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