Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I can't seem to get enough banana bread recipes, and the addition of peanut butter is always a plus. I love the light, cakelike texture of this bread. I may increase the peanut butter next time - it's pretty subtle, although it does comes through more strongly as the bread sits (it would probably be good to make it the night before you want to eat it). I made this into mini-loaves, baked for 35-40 minutes. From Home Cooking Magazine (November-December 2004).


  1. Preheat oven to 350°F.
  2. Grease a 9x5 inch loaf pan.
  3. Cream brown sugar and butter until fluffy.
  4. Add egg, bananas, peanut butter, and buttermilk.
  5. Gradually add flour and baking soda to the creamed mixture.
  6. Pour batter into greased pan.
  7. Bake for 1 hour, or until it tests done when a toothpick inserted in the center comes out clean.
  8. Cool in pan for 10 minutes.
  9. Remove from pan and allow to cool completely on a wire rack.
Most Helpful

This was an awesome bread. I used smooth peanut butter and increased the amount to 3/4 cup. I also added 3 oz of cream cheese (in place of the buttermilk) 1 teaspoon vanilla and 1/4 teaspoon salt. The bread has a very smooth and dense texture and is delish! Thanks for sharing.

Madrek3 April 25, 2007

Was not to fond of this one. I put the 3/4 of peanut butter, teaspoon vanilla, a little salt, and 4 bananas. The peanut butter took over. Could not really taste the banana :(

seal angel May 15, 2012

i followed the comments to add 3 oz. of cream cheese and 3/4 c of peanut butter and it was perfect!

mcautumn April 29, 2007