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Simple Peanut Butter Banana Bread

Simple Peanut Butter Banana Bread

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m


Classic banana bread with a generous helping of peanut butter makes this easy loaf a delicious breakfast treat or snack.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
  2. Beat peanut butter and shortening in a bowl. Gradually add sugar, beating until light and fluffy. Beat one egg into peanut butter mixture until completely blended before beating in the second egg. Stir in mashed banana.
  3. Combine flour, baking powder, salt, and baking soda in a bowl. Stir flour mixture into banana mixture alternately with buttermilk, mixing until batter is just blended. 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.
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Sarah Jo

Sarah Jo


I used melted butter instead of shortening and I threw in a half cup or so of mini chocolate chips. I made muffins out of this instead of one big loaf--I got 12 medium sized muffins out of one recipe. Baked at 350*, they were done at just over twenty minutes. Everyone loved this banana bread, we had over half gone for breakfast and the remaining muffins were gone by the end of the day.




Only deviation from the recipe was sprinkling a handful of chopped peanuts on the top of the batter before it went into the oven. Texture was more cake-like rather than traditional bread-like, but plenty moist and tasty. Only one was very crumbly and difficult to slice; we ended up eating it with a fork. Both the peanut butter and the banana flavors come through, with not one dominating the other.*****UPDATE 4.23.13******The slicing issue may have been a result of the bread not cooled "completely" because it sliced just fine this morning (guess we were a little too eager to test it out).




Very nice. Family LOVED these as muffins topped w Peanut Butter and Banana Frosting from this site. I used egg white substitute for the eggs (no one ever notices, so if you're watching calories in baking it's a great sub) and used sour milk instead of buttermilk, and otherwise left everything the same. I filled the muffin tins about 3/4 full and still got 16 rounded muffins out of this recipe. The muffins were done at about 25 minutes. They didn't brown much as muffins, though, so if I hadn't topped with frosting I'd suggest a topping of peanuts or something before going in the oven for visual appeal. As another reviewer commented, this results in a pretty smooth result, so if you like some fruit or nuts added into your bread/muffins I'd suggest using chunky peanut butter and/or adding in some dried fruit. Really, though, if you love banana bread and you love peanut butter, you will more than likely enjoy this recipe. Both are noticeable in this. Thanks for the recipe!

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