Quick, simple, and delicious as well. Excellent for breakfast or snacks.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 15 |
| Yield: | 1 – 5×9 inch loaf |
Ingredients
- ½ cup butter, softened
- 1 cup white sugar
- 2 eggs
- ½ cup peanut butter
- 2 bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup chopped walnuts
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5×9 inch loaf pan.
- In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
- Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 179 mg |
| Sugars | 16 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe was easy to follow. But the suggested temperature didn’t seem right. I did it at 325 for 70 mins and it was still REALLY uncooked. I had to bump it up a bit and cook for another 20 mins, which caused the outside to be really overcooked and crunchy, therefore super dry. Our oven is calibrated, so I think the temp was just way too low. To add some moisture we just slathered on some actual peanut butter that got warm and gooey. So that was tasty!
Great recipe. Great bread. No complaints. I added bacon instead of walnuts though.
After wrapping it in plastic wrap then foil, heating it up for 20 sec with a little butter. It really made it moist.
Love it! Always enjoyed by my whole family:) Moist and flavorful, love the walnuts!!
Looks like the picture. Not a lot of taste definitely needs something added especially vanilla. Possibly other spices. Lot of butter spread on it improves the taste. Sorry will look for another recipe
Added half cup of carob chips! Yum!
I used Spongebobs modifications and I put raisins in also. Wonderful and less flour made the 3 meld well together.
I was glad i had everything! But walnuts, we dont care for it. SO we replace it with chocolate chips! Also, we had in an extra banana! We dont have a loaf pan. Instead we used 24 cupcake pan! but made only 22 muffins….. Instead doing it for 70 mins, i did it for 25 mins. Same temperature, 325 degrees. we are excited to try it! just pulled it out of the oven!
Don’t give up yet! I read the reviews beforehand and so I thought about it. This is a delicious recipe with a bit of tweaking. I added 3/4 peanut butter and 2 tbsp oil/melted butter to keep it moist and soft. If you want to make muffins, cover with tin foil after 30-35 minutes. If baking in a loaf pan, cover with tin foil after the 40-45 minute mark to keep it from getting too dark. [I also have to include that I was using gluten free flour so mine would naturally be different, but not too much!]
Loved it! Super easy and tastes wonderful!
I added 1/2 cup oatmeal instead of walnuts. split my batter to 2 pans. baked for less time. Going to let it rest.
so good yummy
The cook time was a little short. It needed about 10 extra mins to finish out the very center. I also want to cut the sugar and increase the banana and PB. Love the recipe. Will make some small mods and make this one my own! It got a little dark on top. Not burned … Just dark. I would cover it at about 40 mins into the cook on the next go.
Was to dry
What a joke! The first batch turned out dry and disgusting. You have to add MILK. This recipe should call for 3/4 cup milk.
I don’t have a bread pan so I made muffins. The recipe makes 12. I baked at 325 for 30 minutes. They’re delicious!
my family love it.will make again
Took some advice from the reviews. 3 bananas, 3/4 cup of PB. But I kept the Walnuts cause I like the crunch! Mmmmm, love this!
Used many of the suggestions- decrease flour, increase banana and peanut butter, add vanilla and banana flavors. I made them into 24 muffins and they came out great in 23-24 minutes. Next time I will not add in the banana flavor since my kids prefer the strong peanut butter taste.
This is a good recipe, and I heeded some advice from the reviews and added my own tweaks. I reduced the flour to 1 3/4 c and increased the peanut butter to a generous 3/4 c. I used super-chunky peanut butter and omitted the walnuts. I added 1/4 t. salt and a splash of vanilla. I used frozen bananas that I thawed then squished. I drained the liquid that came off them while thawing. I think I could have left some of it in. I considered taking that liquid and concentrating it by boiling it down to a syrupy consistency and adding it in, because I hated to throw that flavor down the sink, but I didn’t have time. Maybe next time! This was on the denser side – definitely not a light and fluffy cake-like bread – but not too dry with some modifications. With the ratio above, the peanut and banana flavors balanced each other well. It would also stand up to a smear of honey butter or thinned peanut butter.
with modifications, was delightful! 3 bananas, 3/4 c crunchy PB, 1-3/4c flour, 2t vanilla, 1/2 c applesauce, 2T brown sugar, other ingredients as listed. Baked in greased muffins cups for 24 min (1 large scoop per cup)-made 21 muffins. Could try with nuts next time, left them out. Would be great with choc chips also.