Jif® Peanut Butter Banana Bread

Jif® Peanut Butter Banana Bread

16

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

Ingredients

2 h 25 m servings 321 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  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

16
  1. 20 Ratings

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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...

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 cha...

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!

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 ...

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 loa...

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

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 ...

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...

I am just learning the concept of "from scratch" and was really worried about making any breads. THIS IS EASY!!!! I have made it twice now and will continue to make it anytime i have extra banan...