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

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
10
Yield:
1 4x8-inch loaf
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.

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  • 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

336 calories; protein 8.7g 18% DV; carbohydrates 37.9g 12% DV; fat 17.9g 28% DV; cholesterol 37.4mg 13% DV; sodium 355.1mg 14% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/23/2013
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 criticism...it 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). Read More
(13)

Most helpful critical review

Rating: 3 stars
05/15/2020
Easy recipe. I baked it in a glass bread pan and it was very dry. Good flavor. Will bake in metal pan next time Read More
35 Ratings
  • 5 star values: 18
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
04/23/2013
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 criticism...it 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). Read More
(13)
Rating: 5 stars
04/20/2013
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. Read More
(12)
Rating: 5 stars
02/10/2014
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! Read More
(7)
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Rating: 5 stars
07/08/2014
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! Read More
(5)
Rating: 5 stars
09/03/2013
Very nice. Family LOVED these as muffins topped w Peanut Butter and Banana Frosting from this site. I used egg white substitute for the eggs (no one ever notices so if you're watching calories in baking it's a great sub) and used sour milk instead of buttermilk and otherwise left everything the same. I filled the muffin tins about 3/4 full and still got 16 rounded muffins out of this recipe. The muffins were done at about 25 minutes. They didn't brown much as muffins though so if I hadn't topped with frosting I'd suggest a topping of peanuts or something before going in the oven for visual appeal. As another reviewer commented this results in a pretty smooth result so if you like some fruit or nuts added into your bread/muffins I'd suggest using chunky peanut butter and/or adding in some dried fruit. Really though if you love banana bread and you love peanut butter you will more than likely enjoy this recipe. Both are noticeable in this. Thanks for the recipe! Read More
(2)
Rating: 5 stars
06/29/2013
Got to eat this with a massive glass of milk.:) Topped with peanut bits. Yum! Read More
(1)
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Rating: 5 stars
03/02/2015
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! Read More
(1)
Rating: 5 stars
05/10/2013
Delicious.. I made it exactly as written and it baked in precisely one hour. Perfect consistency moist in the middle with a hard crunchy top and you could really taste the peanut butter. I had been searching for a peanut butter muffin recipe for a long time to no avail so having found this recipe it will take the place of the peanut butter muffins I was searching for. Read More
(1)
Rating: 4 stars
09/22/2018
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. Read More
(1)
Rating: 3 stars
05/15/2020
Easy recipe. I baked it in a glass bread pan and it was very dry. Good flavor. Will bake in metal pan next time Read More