Simple Peanut Butter Banana Bread

Simple Peanut Butter Banana Bread

14 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Recipe by  LaurasFaves

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

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Adjust Servings

Original recipe yields 1 4x8-inch loaf



  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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Reviews (14)

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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).



I made these as muffins with 3/4 cup of mini chocolate chips. Tasted great! I didn't have buttermilk so I used three tablespoons of yogurt and one tablespoon of milk and mixed it together. I used butter instead of shortening. I also used two normal sized bananas to keep them moist and one teaspoon of vanilla. They filled the muffin hole to the top so I cooked them for 24 minutes at 350. The second time I made these, I used applesauce instead of butter, added a teaspoon of cinnamon and half a teaspoon of nutmeg and cooked them for 20 minutes at 350. They were perfect!

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Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



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Nanna's Banana Bread


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Banana Peanut Butter Bread