Sara’s Kitchen: Peanut Butter Banana Bread

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IMG_4057Can you believe I was in my 30s until I liked bananas? In fact, it was maybe only a year ago that I first tried the banana + peanut butter combination. I suppose you could say my life has changed, at least in the way that there is now nearly always both bananas and peanut butter in my home.

But sometimes, we forget to eat the naners, and while there are plenty of uses for overripe bananas (smoothies, pancakes), I've taken to preparing this Peanut Butter Banana Bread – using a recipe I've adapted from Cooking Light – because it's easy and it gives me breakfast for an entire week.


  • 2-3 mashed bananas, depending on size
  • 1/3 plain fat-free yogurt
  • 1/3 creamy peanut butter (I use Jif Natural)
  • 3 T butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1-1/2 cups all-pupose flour
  • 1/4 cup ground flaxseed
  • 3/4 t baking soda
  • 1/2 t salt
  • 1/2 t cinnamon
  • 1/8 t allspice

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Note: The original recipe calls for the addition of chopped dry-roasted peanuts and a glaze, but I don't find either necessary. This recipe is delicious and moist all on its own.

  1. IMG_4029Preheat oven to 350 degrees.
  2. Combine first 5 ingredients in a large bowl. I use my Kitchen-Aid mixer, but a bowl and a hand mixer will do you just fine. Add sugars; beat until blended.
  3. Combine flour (measure it this way) and remaining ingredients in a small bowl and whisk together. Add flour mixture to banana mixture; beat until blended. If using chopped peanuts, stir those in now.
  4. Spray a 9" x 5" loaf pan with a quick shot of cooking spray (they make them specifically for baking now, if you're into that). Pour batter into loaf pan.
  5. IMG_4035Bake at 350 for about an hour. My electric oven cooks things a little faster. Do the toothpick trick to test for doneness.
  6. Remove from oven and let cool in pan on wire rack for 10 min. Remove bread from pan; cool.

Voila! Wrap in foil to store. I don't think this needs anything added to it, but you could of course try a light spread or re-heat slices before eating. Great with your morning cup of coffee.

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Sara Bozich
Author: Sara Bozich

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