Fun Fact: The average child will eat more than 1500 peanut butter and jelly sandwiches before he/she graduates high school.
If I have nothing else in my pantry, I have peanut butter. It is a budget-friendly staple for my family, how about yours? We may not usually consider having Peanut Butter for Breakfast, but think about it. Peanut butter is a natural, plant-based source of protein and more than 30 essential nutrients.
Weekday mornings can be hectic. Everyone is busy getting ready for work and school. But it’s important to make time for breakfast. Foods we can grab and go usually work best. My kids love for me to bake banana bread. I decided to put a more breakfast-y spin on my usual recipe by adding oats. Then I boosted the nutrition by adding peanut butter. I love peanut butter and banana sandwiches, so I think these 2 ingredients are a perfect match!
This is a fast recipe to put together. And it results is a peanut butter banana oat bread that is a delicious way for everyone to start their day.
Peanut Butter Banana Bread Recipe
- 1 cup all purpose flour
- 1 cup old-fashioned oats (rolled oats, not quick oats) *oats can easily be turned into oat flour using a blender if you prefer a less textured bread
- 1/2 teaspoon salt
- 1 and 3/4 teaspoons baking soda
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1/3 cup buttermilk
- 1/4 cup vegetable oil
- 3-4 medium sized ripe bananas, mashed
- 2 eggs
- 2 teaspoons vanilla
1. Preheat oven to 350 degrees. Grease an 8×4 inch loaf pan and set aside.
2. Combine dry ingredients in a large mixing bowl (flour, oats, salt, sugars, baking soda) and stir until mixed well.
3. Combine wet ingredients in a separate bowl (peanut butter, buttermilk, bananas, oil, eggs, vanilla) and mix well.
4. Fold the wet ingredients into the dry ingredients and stir until completely combined.
5. Pour mixture into loaf pan, making sure the top layer is even.
6. Bake in 350 degree oven for 1 hour or longer if needed. Bread will be done when it is golden brown and a toothpick inserted into the middle of the bread loaf comes out clean. *Note: My bread was browning very quickly, so I loosely covered it with aluminum foil around the 45 minute mark.
Allow bread to cool in the pan for 15 minutes, then turn out onto a wire rack to finish cooling. Store in an airtight container for 3-5 days. Our bread is usually gone by the first day!
Do you eat peanut butter for breakfast? What is your favorite way to enjoy peanut butter?