This straightforward loaf makes a delightful breakfast treat or snack thanks to a hefty serving of peanut butter.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 1 4×8-inch loaf |
Ingredients
- ¾ cup peanut butter
- ⅓ cup shortening
- ⅔ cup white sugar
- 1 cup mashed very ripe banana
- 2 eggs
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup buttermilk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 4×8-inch loaf pan.
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 355 mg |
| Sugars | 17 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This was a great recipe. I saw that in a few of the coments you said that it was dry. So I added 3/4 cup of sour cream with 1 teaspoon of vanilla and I also used chunky peanut butter. Turned out great!
It came out very well but two things to be aware of: 1) it was fine in 40 minutes, much less than listed and 2) the image shows a nutty topping and nuts in the inside. There is not call for adding nuts in the ingredients and I didn’t think of adding any. I used crunchy peanut butter thinking that might suffice but not at all. Really needed more crunch. BTW, it rise way over the loaf pan but didn’t spill.
Easy recipe. I baked it in a glass bread pan and it was very dry. Good flavor. Will bake in metal pan next time
I followed the recipe but it was dry. Won’t make it again.
Very good added some chopped peanuts and yummy
This banana bread wasn’t quite as dense as some I’ve made which I really liked. The peanut butter flavor was really nice but didn’t overpower the flavor of the bananas. Will definitely be making this again and again. Think I may use chunky peanutbutter next time or maybe add chocolate chips just for some variety. Definitely recommend.
No changes were made! Decent flavor, but too dry!
I used 1 c. of all purpose flour and 3/4 c. of whole wheat flour. I used 1 c of chunky peanut butter ((rather than the 3/4 mentioned in the recipe) Recipe didn’t specify which type to use, so I used my favorite. I also changed the sugar to 1/2 c. white sugar and the remainder in Demerara sugar. Also sprinkled a little Turbonino sugar on the top for a little crunch. I added 3/4 c of chopped walnuts and 1/4 dark chocolate chips. (Side Note) I really don’t like to change a person’s recipe and rarely do so, but today I was trying to recreate a recipe I had for years and somehow I can not find it. (: Not sure I mentioned I also added more bananas to 1 1/2 c.
no and yes
Made this peanut butter banana bread recipe, but made them as mini muffins since it was for a bunch of kids. I did make a couple changes, though. I swapped out the shortening with softened butter and use sour cream instead of butter milk since I didn’t have either on hand. Kids loved these. I had a little batter left after making 3 dozen mini muffins, so added a handful of chocolate chips just to see how the flavor would come out. Loved them!! Glad I saved these just for me! I got the chocolate flavor, but still a good balance with peanut butter and banana.
I really enjoyed this banana bread and will make it again. I made a few changes just based on what I had on hand and trying to keep it lower sugar. Instead of the 1/3 shortening, I used some shortening, butter, and oil adding up to 1/3 total in my measuring cup. Also I used unsweetened peanut butter and added 3 tbsp of both white sugar and powdered sugar instead of the amount of white sugar suggested. It still turned out great and not too sweet. Thank you for the recipe 🙂
I made one loaf as the recipe called for and then made a second batch, but substituted the banana for cinnamon applesauce and made it in a brownie pan. Tasted great both ways!!
I substituted butter for the shortening. Aside from that, no other changes. We did not like the flavor of the bread. It was odd tasting and we ended up throwing it out. I will not be making this again.
Great recipe! It made 15 good sized muffins (baked at 350 for 25 minutes). I added chocolate chips and used coconut oil since there was no shortening in the house.
Loved it. I found the flavor to be very pleasing and it made a large loaf. I expect it will taste even better tomorrow.
Yummy. I used Planter’s NUTtrition Banana granola peanut butter. It was more banana with a subtler peanut butter flavor (which I expected since I didn’t adjust the amount of banana I put in), although very good. Next time I will make it with a regular crunchy peanut butter to balance out the flavors better and give some texture to the finished product. I doubled the recipe, yielding 8 jumbo muffins (baked for approx 45mins) and 2 mini-loaves (approx 30 mins).doubling the recipe.
I tried it with semi-sweet, milk, and peanut butter chips and all variations are great. This recipe is definitely a keeper!
Made this today! Easily doubled the recipe. Loved the texture of the dough! I think next time I will either use chunky pb or add chopped peanuts to it and maybe some mini chocolate chips. Yum yum! Kids loved it! Great after-school snack!
I love this recipe! I am picky about my banana breads too, had to try this one because of the peanut butter, so glad I did! ! went with 1/2 Whole wheat & 1/2 White flour, used butter instead of shortening, a little bit more banana, and a hair less sugar than called for. Excellent! Don’t know why another reviewer said she couldn’t taste the banana or the peanut better very strongly, I found both the flavors very robust & well balanced in this recipe! Everyone I shared it will loved it, I have 2 more loaves in the oven now!
I found it to be very dry and I couldn’t really taste the peanut butter. The only alterations I made was to use butter in place of the shortening and we added mini choco chips. Maybe I’ll make a peanut butter frosting to put on it.
Delicious!! I also used melted butter instead of shortening. I folded in mini chocolate chips as well. I made these into muffins and they were great.