Peanut Butter-Banana Bread Recipe (2024)

I am a big fan of peanut butter (love it with sliced apple, pear or even grapefruit) BUT in this recipe it completely overwhelms the banana flavor. I used three ripe bananas and still only a hint of flavor. Yes it was moist but next time I’ll omit the peanutbutter!

Flavor ok but there is No peanut butter flavor to it. I don't like nuts in my bread so I Didn't add the peanuts.

Perfect balance of moisture, sweetness and texture. Not oily, super sweet and spongy like other recipes. I substituted Almond butter for Peanut butter - my daughter is allergic, and substituted Chia seeds for ground flax. Also added a few dark choc. chips! and omitted glaze. This recipe is a keeper.

I have made this many times - very moist, not too crumbly, and great taste. I do not add the glaze.

I don't know if I used a bad brand of flax, but the canola-oil like flavor overpowered the bread. It was awful. Each bite tasted like I was doing a shot of cooking oil.

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.

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

I originally rated this one as 3 stars, but I made the recipe again recently with the following changes and the bread is now 5-star! 1) subsituted the flax seed for whole wheat flour; 2) Added lightly salted peanuts (not chopped) and 1/4 cup each of bittersweet & semi-sweet chocolate chips. 3) skipped the glaze. 4) used 2 large ripe bananas (I previously had only used 1) & 5) used Low-Fat Greek Yogurt (additional protein; bonus!) WOW is all I have to say; excellent banana bread. Super moist with nice texture from the big pieces of peanut and that little something extra in the chocolate chips to give you an afternoon "pick-me-up" at your desk. Will absolutely keep this one in mind for the extra bananas that are too ripe to enjoy, but great for baking. Enjoy!

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.....!

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.

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.

Outstanding! just added dark chocolate chips. Otherwise followed the recipe exactly!

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.

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.

Love this recipe! I leave out the flaxseed and the peanuts and it's still amazing!

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.

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

Very good, but not like nock your socks of good. Everyone liked them and I may make them again.

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.

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...!

Prepared exactly as directed, except I didn't have any roasted peanuts to add. It was great! Best banana bread I've ever had.

Very good. Loved blending peanut butter, chocolate chips and banana bread together :-). Will make again.

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!

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.

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.

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!

Wow! Love it!

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!!

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!

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!!!

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.

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.

delicious and quick to make

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!

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!

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.

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.

This recipe is a can't miss! Wonderful texture and taste.

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)

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. :)

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!

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!!

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!

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.

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.

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.

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!

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.

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

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. :)

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.

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!

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!

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.

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!!

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.

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!

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.