How To Make Peanut Butter and Banana Bread
Instead of butter, this banana bread recipe uses creamy peanut butter, giving it a moist and soft texture with a nutty finish.
- cooking spray
- 1¼cupsall-purpose flour
- 1tspbaking soda
- ½cupcreamy peanut butter,(do not use “natural”)
- 3ripe bananas,large
- ½cupwalnuts,or pecans, chopped, optional
- ½cupmini chocolate chips,optional
Preheat the oven to 350 degrees F. Mist a 5×9-inch loaf pan with cooking spray.
In a small bowl, mix the flour, baking soda, and salt with a fork. In a large bowl, using an electric mixer at medium-low speed, beat the peanut butter and sugar together until well blended. Beat in the mashed banana and eggs, then mix well.
Using a wooden spoon or flexible spatula, stir the flour mixture into the peanut butter–banana mixture, mixing until just combined, scraping down the sides of the bowl with a flexible spatula if needed. Stir in the chopped nuts and/or chocolate chips, if using.
Pour the batter into the pan and gently smooth the top with the flexible spatula.
Bake for 45 minutes. Cover the pan loosely with foil and bake 10 to 15 minutes longer, until a toothpick inserted in the center comes out clean.
Let the bread cool on a wire rack for 10 minutes in the pan.
Remove the bread by running a paring knife around the inside of the pan to loosen it, then inverting the pan to release the bread onto a wire rack. Carefully turn the bread right-side up and cool completely. Slice and serve.
Wrap any leftovers tightly in plastic wrap and foil; keep at room temperature for up to 3 days, or freeze for up to 1 month.
- Calories: 309.61kcal
- Fat: 14.20g
- Saturated Fat: 4.19g
- Trans Fat: 0.04g
- Monounsaturated Fat: 5.34g
- Polyunsaturated Fat: 2.77g
- Carbohydrates: 39.65g
- Fiber: 2.86g
- Sugar: 17.11g
- Protein: 8.13g
- Cholesterol: 42.09mg
- Sodium: 249.54mg
- Calcium: 35.56mg
- Potassium: 282.18mg
- Iron: 1.67mg
- Vitamin A: 18.50µg
- Vitamin C: 3.86mg
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