easy banana peanut butter bread recipe

I made it with Bob´s Red Mill gluten-free all purpose flour plus some xanthan gum and it came out perfectly, thank you! 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. If you make this recipe, please leave a star rating and comment below! I made some tweaks and it turned out delicious.

I baked them for 45 inutes instead of 70. Also, I left out the walnuts, since I was making them for children and didn't know if they'd like the nuts. Add comma separated list of ingredients to exclude from recipe. This easy banana bread recipe is loaded with peanut butter flavor! Perfect consistency moist in the middle with a hard crunchy top and you could really taste the peanut butter. Let the bread cool on the wire cooling rack until slightly warm. Great recipe and nice balance! This recipe is made with pantry friendly ingredients! Mine needed baking about 5 extra minutes, but my oven tends to be a bit slow. Combine the flour, salt and baking soda; add to creamed mixture. Peanut butter is one of my all-time favorite foods. Per the suggestion from some other reviewers, I used 3 large over-ripe bananas and increased my peanut butter to 3/4 cup. 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. Check the bread at 50 minutes, just to be safe. I love this recipe! I got the chocolate flavor but still a good balance with peanut butter and banana. Cut into slices and serve. Love the nut addition! Preheat oven to 325 degrees F (165 degrees C). Only one criticism...it was very crumbly and difficult to slice; we ended up eating it with a fork. There is peanut butter inside the moist banana bread and it is loaded with peanut butter flavor. Making this tonight!!! Really though if you love banana bread and you love peanut butter you will more than likely enjoy this recipe. Glad you loved it! Run a knife around the edges of the bread and carefully remove from the pan. Took well over 70 minutes to bake and to be honest wasn't really worth the wait. The message is so important. I used 1/2 cup oat flour (I put oats in a coffee grinder) and the rest regular flour. Family LOVED these as muffins topped w Peanut Butter and Banana Frosting from this site. Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Next time, I might cut back PB to 1/3 of a cup, and add a couple of Tablespoons oil, to make up for the oil lost from the PB. Has anyone made this recipe with chunky peanut butter? Mine rose up a ton, and the flavors of both banana and peanut butter came through well (and my bananas weren’t even quite as ripe as they should have been for banana bread). Can’t wait to taste!! You saved Banana Peanut Butter Bread to your.

I used chunky PB, delicious because it had nuts throughout. The Two Peas & Their Pod Cookbook is here. In the ingredients list, it doesn’t list how many eggs to use? First I have to say that this bread is delicious and I will be making it again. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Excellent!

Delicious.. They filled the muffin hole to the top so I cooked them for 24 minutes at 350. We share a love of cooking, baking, and entertaining.

Everyone at work loved them. That’s the only flour I can find.
Stir until smooth. I also like to spread peanut butter on my slice of banana bread. I made 8 small loaves to wrap and give as christmas gifts. I made it for my son, who loves both PB & bananas, but also added chopped, toasted walnuts, which he loved.

Texture was more cake-like rather than traditional bread-like, but plenty moist and tasty. It came out so moist and flavor balanced!

But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I’ll definitely be adding to pb next time. With a schmear of PB on top, and you’ll be in banana bread heaven!! Yum! If that doesn’t work though, I’ll continue using all-purpose flour because I WILL be making this bread again….and again….and again….:). Cut into slices and serve.Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. Stir in the brown sugar, egg, and vanilla extract.

Freeze for up to 1 month. Add comma separated list of ingredients to include in recipe. Are used a round pan, like a cake, baked it only for 30 min. I put peanut butter on it and also drizzled with honey. I really enjoyed the muffins I made based on this recipe and other's reviews. I adore peanut butter in all forms! Best flavor combo! Loved them!! Cover the bread with foil after an hour or it will get very dark. My new fav banana bread, it baked up so pretty , moist and so yummy. Defrost before slicing. Banana and peanut butter together are so good. Baked at 350 they were done at just over twenty minutes. 266 calories; protein 5.5g 11% DV; carbohydrates 32.1g 10% DV; fat 13.9g 21% DV; cholesterol 41.1mg 14% DV; sodium 179.2mg 7% DV. In a medium bowl, whisk together the flour, baking soda, and salt.

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