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.
Serves:
Ingredients
- cooking spray
- 1¼cupsall-purpose flour
- 1tspbaking soda
- ½tspsalt
- ½cupcreamy peanut butter,(do not use “natural”)
- sugar
- 3ripe bananas,large
- 2eggs,large
- ½cupwalnuts,or pecans, chopped, optional
- ½cupmini chocolate chips,optional
Instructions
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Preheat the oven to 350 degrees F. Mist a 5×9-inch loaf pan with cooking spray.
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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.
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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.
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Pour the batter into the pan and gently smooth the top with the flexible spatula.
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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.
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Let the bread cool on a wire rack for 10 minutes in the pan.
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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.
Recipe Notes
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.
Nutrition
- 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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