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Ingredients
15
Original recipe yields 15 servings
Directions
Nutrition Facts
Per Serving:
266 calories; protein 5.5g; carbohydrates 32.1g; fat 13.9g; cholesterol 41.1mg; sodium 179.2mg. Full Nutrition
Most helpful positive review
This recipe is different and delicious. After reading the reviews stating the bread was a little dry and the PB flavor wasn't very pronounced, I made some modifications - with great results! Reduce the flour to 1 and 3/4 cups and increase the peanut butter to 3/4 cup. Cover the bread with foil after an hour or it will get very dark. I omitted the walnuts because I felt they would compete with the PB flavor and added a 1/2 cup of chocolate chips which really pulled the flavors together beautifully. Raisins would be great too though. The bread requires at least 1 hour and 20 minutes to bake. This is very filling and delicious! Thanks! Read More
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(668) Most helpful critical review
I wasn't terribly thrilled by this bread. I made it with chocolate chips and without. I also made a plain banana bread at the same time and like it much better. Took well over 70 minutes to bake and to be honest wasn't really worth the wait. Read More
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(33) Reviews: Most Helpful
This recipe is different and delicious. After reading the reviews stating the bread was a little dry and the PB flavor wasn't very pronounced, I made some modifications - with great results! Reduce the flour to 1 and 3/4 cups and increase the peanut butter to 3/4 cup. Cover the bread with foil after an hour or it will get very dark. I omitted the walnuts because I felt they would compete with the PB flavor and added a 1/2 cup of chocolate chips which really pulled the flavors together beautifully. Raisins would be great too though. The bread requires at least 1 hour and 20 minutes to bake. This is very filling and delicious! Thanks! Read More
Helpful
(668) 
I really enjoyed the muffins I made based on this recipe and other's reviews. I used 3 bananas, 3/4 Cup chunky peanut butter, 1 3/4 Cups flour, and added 1 teaspoon of vanilla. Then I baked them as muffins for 25 minutes. Everyone at work loved them. :) The remaining batter I did in a loaf pan - but it did take a long time to cook all the way through - but when it was done, it was tasty too. :) Give some variation of this recipe a try! Read More
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(188) I made 8 small loaves to wrap and give as christmas gifts. I baked them for 45 inutes instead of 70. They were moist and very good. Read More
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(100) Advertisement
Please don't count this recipe out based on the comments from some reviewers: This can be a 5 star recipe with a little tweaking, I promise! Per the suggestion from some other reviewers, I used 3 large over-ripe bananas and increased my peanut butter to 3/4 cup. I took the flour down to 1 3/4 cups, and added 2 teaspoons of vanilla. My own little ideas were to add 2 Tablespoons of brown sugar to the white sugar (still keeping white sugar amount the same), and also adding 1/2 cup unsweetened applesauce to the butter mixture (without taking down the amount of butter). I don't know if these changes are why my muffins are so much more moist than many reviewers said theirs were, but whatever I did worked!!! I also added a teaspoon of imitation banana extract, as some people thought the peanut butter overpowered the banana flavor. Also, I left out the walnuts, since I was making them for children and didn't know if they'd like the nuts. I baked them as muffins for 25 minutes and they turned out absolutely perfect!!! After doubling this recipe I ended up with exactly 41 large muffins, so not quite two dozen if the recipe had been made exactly as written (unless you wanted to make small muffins). I would recommend this recipe to anyone, using the modifications I suggested. Thanks!!!!! Read More
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(82) 
First I have to say that this bread is delicious and I will be making it again. I used chuncky pnut butter also. The drawbacks are that it does brown way too fast(the foil remedy worked for that). I didn't bake it for as long as it said because when I checked it with a toothpick it came out clean and I was afraid of letting it get too dry. When it was cool and I cut it there was a big hole in the middle where it had undercooked. The problem is that if I had finished baking it the bread would have been dry. As it was everything around the whole was baked perfectly. Read More
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(49) Okay so I had to tweak this recipe as I found I was short on ingredients. I used only 3 tbsp butter 1/4 cup chunky peanut butter 1/2 cup peanuts (crush them before adding to batter) and added 2 cups All-Bran Cereal for fiber(soak w/ water for 5 minutes). YUMMMMM!! Oh and I added 1/4 cup mini chocolate chips to half the batter. I made 24 muffins. 3 grams of fiber per muffin. Only reason I don't give it 5 stars is that I wish it were a little lower in calories but still very very good. Read More
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(43) Advertisement
I wasn't terribly thrilled by this bread. I made it with chocolate chips and without. I also made a plain banana bread at the same time and like it much better. Took well over 70 minutes to bake and to be honest wasn't really worth the wait. Read More
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(33) I think the peanut butter flavor takes away from the banana bread. I also think that the peanut butter leaves the bread very bland. It seems as if it would add more flavor but I think it takes away. Read More
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(28) 
