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Peanut Butter Banana Bread Recipe

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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

Directions:

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? 

Reader Interactions

Comments

  7. Betsy Barnes says

    There are wonderful recipes for breakfast on that site, my favorite is the Peanut Parfait. It looks so yummy 🙂

    Reply

  17. Anne Marie Carter says

    Hard to pick just one favorite recipe… I saved the Fruit Napolean, The Breakfast Cookies and the Bar recipes in my file.

    Reply

    • Nicole says

      You can omit the oats but you’ll have to put flour in its place. So, exchange the 1 cup of oats for 1 cup of all purpose flour. And then you will only need to use 3/4 teaspoon of baking soda. That should work. 🙂 Hope you enjoy! -Nicole

      Reply

  41. cyndi f says

    There are some pretty amazing looking reciepes on that sight, but i love the ease of the Peanut Butter Crunch Clusters – Healthy Bites and how easy they would be to just grab and go, thank you so much

    Reply

  47. Jeffrey says

    My choice is for the Whole Wheat Pancakes with Peanut Butter and Blueberries, I love breakfast for dinner and this would hit the spot!

    Reply

  49. Kelly says

    The Peanut Powered Breakfast Cookie looks really yummy. Not that I have ever turned down a cookie but I LOVE peanut butter cookies 🙂

    Reply

  58. Georgette says

    The Ultra Peanut Butter Cookies (Gluten-Free). Also the Spring Oven-Roasted Nutty Vegetables (I think I renamed it, but it’s there with the gluten-free recipes).

    Reply

  77. robyn donnelly says

    I love peanut butter with everything and so does my oldest daughter. The peanut butter on pancakes is great. I have tried that and it’s awesome.

    Reply

  119. Jenna says

    Yikes. This came out undercooked in the middle and nearly burnt around the edges. I’d say I’m an experienced baker and followed this recipe to a T. Sad!

    Reply

    • Nicole says

      I’m sorry to hear that, Jenna. My oven seems to cook slower than other people’s (or it seems like I notice that I sometimes bake things longer that recipes suggest). Every oven is different. I just write up recipes how they work for me. But I know it’s a disappointment when things don’t work out. I apologize. –Nicole

      Reply

      • Jenna says

        Definitely not your fault! The parts that were cooked through were tasty. I bet it’s something to do with my oven. I’ll try it again the next time I have extra bananas and will bake it in an 8×8 and have bars instead.

        Reply

        • Nicole says

          I hope it works out! I really do know how it is to have things not bake properly with recipes I get online. (I’ve actually cried throwing away a cake I worked super hard on that didn’t cook properly.) LOL It’s funny now. But in the moment, I was very sad about my baking flop. 🙂

          Reply

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