Whole Wheat Peanut Butter Banana Bread

Whole Wheat Peanut Butter Banana Bread

joshllorio 0

"This is our version of wheat banana bread. As its name suggests, it's even more tasty than the original."

Ingredients 1 h 50 m {{adjustedServings}} servings 231 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. Beat bananas, honey, oil, eggs, peanut butter, and vanilla extract in a bowl until smooth.
  3. Combine pastry flour, bread flour, wheat germ, salt, and baking soda in a large bowl; make a well in the flour mixture. Pour banana mixture into well and stir wet ingredients into dry ingredients until batter is just moistened. 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. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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  • Cook's Note:
  • If you can't find the two specific kinds of flour, using a general all-purpose whole wheat flour should work well.
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Reviews 2

  1. 2 Ratings

Sarah Jo

I did not have reduced fat peanut butter on hand--I used plain ol' Jif. I also did not have whole wheat pastry/bread flour, I used regular whole wheat flour. I did make muffins out of this recipe instead of one big loaf--I got eighteen medium sized muffins out of one recipe. Baked at 350, they were done at 20 minutes. Nice, basic banana bread recipe that is lightly sweetened. We wished there was more peanut butter flavor but that can be easily solved next time by cutting back the bananas by a half cup and adding in more peanut butter.

It's A New Day

Because of the only other review, I decided to add more peanut butter. Somehow, I managed to get distracted and in the end added 3/4 c of peanut butter instead of 2 T plus a little more. That was my fault. I only had 1 1/2 c of banana so I think the extra peanut butter helped with that. I also had no ww bread flour or ww pastry flour so I used 1 c of white cake flour and 1 c of regular ww flour but the recipe notes said that was okay for this recipe. I also used regular crunchy peanut butter. The batter seemed the right consistency going in the oven and smelled good. It baked almost done in 60 minutes but since the middle was still gooey, I did as I always do with quick breads and turned off the oven and let it sit in there for a while to finish in the middle. This did get the edges a little over done but the middle was cooked when I cut it. Most of this went to work with the husband this morning for his coworkers. I would say this is a decent banana bread but I doubt that I'd make it again.