Peanut Butter–Banana Bread

  • diaphinia Posted: 10/12/10
    Worthy of a Special Occasion

    Absolutely DELICIOUS, even with chunky PB and no glaze. Perfect treat to eat after a 20-mile bike ride. Co-worker, also a foodie, was deeply impressed. I may look into putting vanilla liqueur into this as a kick, and I'd also consider pulverizing some homemade dark toffee and stirring into the batter. Gilding the lovely lily.

  • Namaste Posted: 09/30/10
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    This was excellent and stayed moist and delicious all week. I made it with crunchy peanut butter and then left out the chopped peanuts. Definitely a keeper!

  • gunnercade Posted: 10/09/10
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    As usual I had over-ripe bananas, so I decided to try a new version of banana bread. I used 4 bananas and less fat than indicated (I used 2 tbsp of canola oil) and made it with Splenda. I also used Egg-beaters instead of eggs. It was delicious, nutty and moist. Because of the extra banana, it did not need the additional sugar and fat. Healthy and delicious, a keeper.

  • bostonsmaman Posted: 10/05/10
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    Yum! I used sour cream, pecans and almond butter (vs yogurt, pnuts & PB), and it was absolutely moist and delicious. I also used a ground flaxseed & wheat germ mix, as well as stone-milled bread flour (same oz), with no dryness. I left off the glaze for now--super without it. Super with a cold glass of milk. :)

  • MeganS1 Posted: 09/17/10
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    This was a great recipe, esp. since it utilizes the delicious combination of bananas and peanut butter--I would definitely make it again. I used walnuts instead of peanuts and love the addition of the simple peanut butter glaze, which sets this apart from other recipes. The cake was moist too. Simple to make & less guilt than regular banana bread!

  • dreamondalong Posted: 01/03/11
    Worthy of a Special Occasion

    I baked this bread for the Christmas holidays and give a loaf to friends. Everyone loved this bread and I love the recipe. It's low fat, high fiber, and full of good stuff.

  • 8stringfan Posted: 12/27/10
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    This is indeed a "good" recipe, but not much more. I liked the regular banana bread recipe from this issue, as well as the bananas foster bread, much better. I love peanut butter, bananas, and banana bread, but somehow I just felt this wasn't quite as good as I thought it would be, or as good as other banana bread recipes.

  • tara31 Posted: 02/03/11
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    One of the best and heartiest breakfast breads I've ever made! I did the following to lighten the recipe: used 1/2 mashed banana and 1/2 canned pumpkin, fat free sour cream instead of yogurt, egg substitute for the whole eggs, applesauce in place of butter and skipped the glaze to cut down on sugar. I also used 1/2 unbleached white and 1/2 whole wheat flour. AMAZING!!!

  • melkak Posted: 09/27/10
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    Very tasty and moist. Would probably leave out the chopped nuts in the future, as the bread has enough flavor without them. Didn't make the sugary glaze because it was sweet enough without it. Easy to prepare and would definitely would make it again.

  • cjbuddy Posted: 10/25/10
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    AMAZING! I too did not make the glaze and used crunchy peanut butter instead of creamy and chopped peanuts. My husband is crazy about banana bread and loves this version. I will make again for sure. Have had a little for dessert and also with my morning coffee. YUM!

  • jennybeanfrog Posted: 09/19/10
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    Instead of a loaf, made this in mini muffin pans. AWESOME!! Used whole wheat flour and added a few more chopped peanuts than the recipe called for. Haven't even made the glaze and my family has almost finished a whole pan of mini-muffins!! Made 60 mini muffins! Baked at 350 for 15-16 minutes.

  • caper8 Posted: 10/04/10
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    This was a great surprise (had my doubts and only made it b/c I had overripe bananas and read the 5-star reviews). The banana and peanut butter are perfectly balanced - both come through and neither overpowers. Instead of the glaze I added Ghirardelli bittersweet chocolate chips to the batter (the PB/Banana combo was crying out for chocolate!). Also subbed canola oil for the butter. Will definitely make this again. Very moist.

  • Blondie7980 Posted: 10/21/10
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    Super easy - great, moist bread. Used Whey Low sugar replacement to further reduce the calories (only 5 per tablespoon) first time I've baked with a sugar sub...turned out better than expected. Also made the chocolate banana bread from the same issue - Yummy!

  • bella'skitchen Posted: 10/23/10
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    Very tasty! Used whole wheat flour and substituted 1/3c Splenda for the white sugar. Baked it for 55 min instead of the 65 min (and probably could have taken it out a couple minutes sooner). Next time I think I'll add chocolate chips like the other reviewers suggested. Definitely worth making!!

  • MelMax Posted: 11/14/10
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    Moist and flavorful banana bread! Used Teddie's chunky peanut butter in place of the peanut butter and chopped peanuts. Toast a piece of this bread and spread a thin layer of Nutella on top for a special treat.

  • Kewl3XMomma Posted: 11/06/10
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    This is perfect as is! I've made it several times already and am making more tonight. It smells heavenly. Everyone loves this bread. Don't add chocolate chips; it does not enhance the flavor of the bread. (even for a chocoholic like me)

  • PumpkinP Posted: 10/06/10
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    This was amazing, flawless, and a keeper of a recipe. I made some changes and posted pictures of the bread here: http://pumpkinprose.blogspot.com/2010/10/peanut-butter-banana-bread-and-life-is.html

  • ChristinaLMac Posted: 09/15/10
    Worthy of a Special Occasion

    This was a HUGE hit with the whole family. By adding the peanut butter, it gives it more protein and therefore a better 'Meal' on it's own. Also I substituted Whole Wheat Pastry Flour and only made 1/4 the amount of topping, which I drizzled over the top so that it would have less sugar. It turned out FABULOUS! Very moist.

  • LilySueB Posted: 09/29/10
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    I always make banana bread whenever we can't eat bananas in time, and I was looking for something a little different this time other than the basic recipe. This was a yummy recipe! I love peanut butter, and this was a nice twist. I left out the nuts because I prefer soft banana bread, and it also saves a few cents. I loved the glaze on top! Good recipe to share with others!

  • melgrace Posted: 10/15/10
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    This is the most delicious banana bread I have ever tasted! I added a handful of mini chocolate chips to get all three of my favorite flavors in there. I'm going to try to make French toast out of it, as I had something like that at Yolk in Chicago. The bread is perfect with a glass of milk for breakfast or a snack.

  • BakinGooch Posted: 09/19/10
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    Made it as is minus the chopped peanuts because I didn't have any. The flaxseed adds a great texture and nuttiness. This may replace the classic banana bread as my favorite!!

  • Shilogirl Posted: 11/06/10
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    This recipe is a can't miss! Wonderful texture and taste.

  • famof4 Posted: 11/14/10
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    OMG....awesome! This recipe rocks! I love toasting and putting peanut butter on regular banana bread, so when I saw this recipe, I figured it had to be good with peanut butter cooked into the bread. There were only two ingredient changes that I made, only because I didn't want to haul 2 kids to the store to get them, so I improvised. Instead of using the plain yogurt, I subbed with Buttermilk and instead of using peanuts in the bread, I used Chunky peanut butter in the mix, instead of creamy and then added some chopped up walnuts. The glaze on top of the bread was also delicious...So good! Very moist! It is a Keeper!

  • MommyWainman Posted: 10/12/10
    Worthy of a Special Occasion

    This HAS to be the BEST banana bread I've ever eaten. I left out flaxseed, allspice and peanuts because I didn't have them on hand, I subbed buttermilk for the yogurt AND I added 1 tsp Nutella to the glaze. Couldn't be more pleased with the results. I will make this recipe again and again!

  • cbarber Posted: 10/26/10
    Worthy of a Special Occasion

    I made this recipe after seeing it on the cover of the latest Cooking Light issue. It was deeelicious! I will definitely be making this again. I used half all-purpose flour and half whole wheat flour, and I did not make the glaze to make it even a bit healthier. It was incredibly moist and tasty as is! I've shared it with some coworkers, who also love it. :)

  • favoritemamaw Posted: 11/08/10
    Worthy of a Special Occasion

    Wow!!! This banana bread is great! I don't bake a lot, but I'm so glad I tried this. I followed the recipe exactly -- except that I didn't have a 9 x 5-inch loaf pan. I had a couple of smaller disposable pans, so I used those instead. Now I have a loaf for my family and a loaf to share with my co-workers. I will definitely be making this again.

  • nopercy Posted: 12/22/10
    Worthy of a Special Occasion

    delicious and quick to make

  • deniseh73 Posted: 10/17/10
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    Super easy bread recipe. I used crunchy peanut butter and omitted the roasted peanuts. I did not add the flaxseed. The glaze is good but for those who don't prefer super sweet you can leave it off and it's still great.

  • mamaoftwins Posted: 12/14/10
    Worthy of a Special Occasion

    This is great -- super moist. The peanut butter flavor is very, very subtle, which surprised me. I used chunky peanut butter in the bread and for the glaze, and substituted light sour cream for the yogurt. Rave reviews from family members so far!

  • Rikked Posted: 05/25/11
    Worthy of a Special Occasion

    Good recipe. I made 4 small loaves instead of 1 large. Used light sour cream instead of yogurt. The glaze was very runny but yummy tasting!

  • Ashley120108 Posted: 06/25/11
    Worthy of a Special Occasion

    This bread is FABULOUS!! But, my wife is allergic to peanuts, so i just substituted the peanut butter with nutella (for both the bread and the glaze) and substituted the roasted peanuts with walnuts. It came out great! Thanks for the recipe!!

  • ansleycfoster Posted: 09/10/11
    Worthy of a Special Occasion

    Wow! Love it!

  • abbyandchris Posted: 10/03/11
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    Great recipe! Bread was lovely. I did make a couple of changes to the recipe. I used 1 cup white flour and 1/2 cup whole wheat flour, added chocolate chips and skipped the drizzle. Will def make again!

  • KarenPark Posted: 11/08/11
    Worthy of a Special Occasion

    Easy, quick & yummy. I didn't actually have enough bananas so pulled out some from the freezer to make up the difference. I also used egg beaters instead of eggs. I reduced the amount of called for sugar.

  • FlyStayEat Posted: 12/03/11
    Worthy of a Special Occasion

    This is really amazing banana bread. We're not really waiting until it's completely cool and it's still slicing very nicely. The glaze really made it - we tasted it without first and it's 100% improved with the glaze! My only changes were to use vanilla yogurt instead of plain and wheat germ instead of flaxseed because it's what I had.

  • Laurel910 Posted: 08/07/12
    Worthy of a Special Occasion

    This is my new favorite banana bread recipe!! It is moist and delicious without being overly sweet. Yum!!!

  • oneRhonda Posted: 02/26/12
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    Very good. Loved blending peanut butter, chocolate chips and banana bread together :-). Will make again.

  • blessedxs3 Posted: 03/16/12
    Worthy of a Special Occasion

    AMAZING!!! What a great recipe! I am always making banana bread, but this recipe tops it! The pb in the bread is not too strong, but the glaze added just the right touch!! Yum Yum...!

  • gardenjunkie77 Posted: 02/23/12
    Worthy of a Special Occasion

    Absolutely delicious! I tweaked the recipe a bit by using plain honey yogurt and omitting the flaxseed and peanuts. Also, instead of adding chocolate chips I used dark chocolate peanut butter. Surprisingly, the chocolate pb had fewer calories than the original pb. It was so moist and yummy straight out of the oven!

  • EmilyGullion Posted: 02/19/13
    Worthy of a Special Occasion

    This was seriously the yummiest bread I have ever made! I didn't have flax, so I subbed oatmeal, and left out the nuts. It has this great dense texture - really moist, and just slightly sweet. I recommend making while listening to Josh Groban.

  • jv2009 Posted: 04/17/13
    Worthy of a Special Occasion

    I wanted to make this lower in fat but didn't want to open a whole can of applesauce for a few TB. Was melting the butter and forgot to add it. It still turned out great, not dry as I thought it might. It's not fat free certainly because of the peanut butter, but hey.....!

  • AngelaGregerson Posted: 04/21/12
    Worthy of a Special Occasion

    This is my families favorite recipe for banana bread. This has become our standard recipe for banana bread since it has the additional protein. Unfortunately, the loaf barely lasts for more than a day in our house and it is GONE.

  • racerxgrl Posted: 09/22/12
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    Love this recipe! I leave out the flaxseed and the peanuts and it's still amazing!

  • vickizung Posted: 08/23/12
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    The banana bread is good. Definitely lacking in peanutty flavor. Kids liked it as a basic banana bread. The peanut butter seemed to enhance the banana flavor, but we would have liked a more intense peanut flavor. The glaze was great. Next time we will serve it spooned over the slices instead of over the top of the bread.

  • kconklin Posted: 12/16/12
    Worthy of a Special Occasion

    Great recipe! Peanut butter adds a nice, subtle richness to this classic bread. I didn't have peanuts, so I didn't use them, but other than that followed the recipe exactly. My only suggestion would be to add a little less milk in the glaze, and then add more if you need to thin it. Mine turned out too runny. Everyone loved this bread! Will make again.

  • honeydo Posted: 03/09/12
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    Prepared exactly as directed, except I didn't have any roasted peanuts to add. It was great! Best banana bread I've ever had.

  • sparklyredshoes Posted: 01/21/13
    Worthy of a Special Occasion

    I've made this 4 times now and i still get requests for it constantly. I used more peanuts than the recipe requires and i double up on the glaze because that tends to be everyone's favorite part. It is sweet and stays moist. I think i must keep making this forever.

  • gcatkids Posted: 03/14/13
    Worthy of a Special Occasion

    I would like to give this 3.5 stars. It was very moist. Overall a very good recipe, didn't have the flaxseed or the plain yogurt so used vanilla yogurt. Next time I would try more peanut butter because I would like more than just a hint.

  • cewqqq Posted: 07/09/12
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    Very good, but not like nock your socks of good. Everyone liked them and I may make them again.

  • Hidfromu Posted: 01/24/13
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    Outstanding! just added dark chocolate chips. Otherwise followed the recipe exactly!

  • jmeleeS Posted: 01/28/14
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    Good recipe for banana bread, but as with all banana bread "riffs," I tend to think the taste is the same as regular banana bread (even with the nuts in this one). I didn't make the glaze as I ran out of time so that may give the bread more flavor. Used whole flax seeds to give it more texture / crunch and my cook time was 10 min less than the recipe stated. Overall, it's a good bread and moist; would make again, but don't expect too much of a peanut butter flavor in this one!

  • daneanp Posted: 03/30/14
    Worthy of a Special Occasion

    This is a good way to change up banana bread. I didn't bother with the glaze. The only other changes I made were to use low-fat chunky peanut butter and since I was out of ground flax seed, I substituted ground millet instead. I needed a total of 65 minutes to completely bake this loaf. Will definitely make this from time to time.

  • MissEm86 Posted: 02/09/14
    Worthy of a Special Occasion

    Made as is other than using reduced fat peanut butter. So delicious! This recipe is a definite keeper.

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