peanut butter banana bread

December 7, 2010

in Breads & Quick Breads

Banana bread is a delicious treat, and I usually don’t like to revise classics. However, when I spotted Cooking Light’s recipe for peanut butter banana bread, I was instantly intrigued. Peanut butter whipped into the bread, and a peanut butter glaze? Yes, please! My brother, or the 21-year-old with the insatiable sweet tooth and deep love for peanut butter, had no complaints when I sent him back to school with a loaf after Thanksgiving break.

Peanut Butter Banana Bread
Adapted from Cooking Light
1 1/2 cups flour
1/4 cup whole wheat flour
6 Tbsp sugar
6 Tbsp brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/3 cup creamy peanut butter
1 1/2 cups mashed ripe banana
1/3 cup fat-free vanilla yogurt
2 Tbsp vegetable oil
2 large eggs
1/2 tsp vanilla extract

1/3 cup powdered sugar
1 Tbsp low fat milk
1 Tbsp creamy peanut butter

Preheat oven to 350°F and spray a 9″ x 5″ loaf pan with nonstick spray. Whisk together flours, sugars, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl. Make a well in the center of the mixture.

Put peanut butter in a small bowl and heat in the microwave until melted, about 30 seconds; cool slightly. Combine banana, yogurt, oil, eggs, vanilla, and cooled peanut butter in a medium bowl; add to flour mixture and stir just until combined. Pour batter into prepared pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan on a wire rack for 10 minutes. Remove bread from pan, and cool completely.

To prepare glaze, whisk together powdered sugar, milk, and peanut butter in a small bowl. Drizzle glaze over cooled bread. Wrap breads well and store at room temperature up to 2 days, or in the refrigerator up to 4 days. To freeze, wrap tightly in foil or freezer wrap.

Yield – 16 servings
Calories – 180
Carbs – 27

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1 Janelle December 21, 2010

I’m making this for my family’s Christmas brunch!


2 RichmondTreatsKCEats August 30, 2012

This looks absolutely delicious! Can’t wait to try it out!!


3 Jess Wakasugi {Life's Simple Measures} August 30, 2012

Came across this post at Tastespotting and I just love your blog! Glad to be your newest follower!


4 Carol | a cup of mascarpone August 30, 2012

Peanut butter and banana together in a bread!!! Can’t get any better – and that glaze on top adds the perfect sweetness! Looks delicious, Laura!!!


5 Valerie August 30, 2012

Talk about comfort food! Peanut butter and banana sandwiches bring back so many wonderful memories. This sounds wonderful!


6 Averie @ Averie Cooks August 30, 2012

Laura this looks delish – I love making banana bread with PB in it. Keeps it so moist and adds so much flavor. I’d love to try this!


7 Rebekah October 29, 2012

Found this on foodgawker today – absolutely loved it! I didn’t use the glaze and I threw 1/2 cup Reeses baking bits in there – it was sooooo good.


8 Tutti Dolci October 31, 2012

So glad you liked the bread! Thanks for letting me know :)


9 Lauren February 2, 2013

What if I was to use frozen bananas?! I have everything already except for bananas


10 Tutti Dolci February 3, 2013

Hi Lauren, you can certainly use frozen bananas! Just defrost them in a microwave-safe bowl, drain off any excess liquid, and mash as directed. Hope you like the bread!


11 Sonya April 10, 2013

I made this bread a few weeks back and WOW..I can honestly say it is my all time favorite banana bread. It’s super moist,freezes well and the whole family loved it. Thanks for a fantastic recipe!



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