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Peanut Butter Banana Bread

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Moist and delicious Peanut Butter Banana Bread is an excellent breakfast choice for those on the run. Peanut butter, bananas and peanuts are whipped together to create a nutty spin on the traditional banana bread.

Doesn’t this make you want to run into the kitchen right this second and bake this incredible bread? If it doesn’t, it should! I mean come on, just look at that peanut butter glaze just dripping off of this bread! Would you believe me if I told you that this recipe comes from Cooking Light magazine? It did…so go ahead and have another slice! 😉

When this bread graced the cover of Cooking Light magazine a few months ago I knew immediately it would be a hit. Ground flaxseed, creamy peanut butter and chopped peanuts are baked right into this bread giving it a nice nutty flavor. Dare I say it is one of my favorite banana bread recipes? I think I need to go smear some strawberry jam on one of these slices right now. Mmmmmm…

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Peanut Butter Banana Bread

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1 1/2  cups  mashed ripe banana 1/3  cup  plain fat-free yogurt 1/3  cup  creamy peanut butter 3  tablespoons  butter, melted 2  large eggs 1/2  cup  granulated sugar 1/2  cup  packed brown sugar 6.75  ounces  all-purpose flour (about 1 1/2 cups) 1/4  cup  ground flaxseed 3/4  teaspoon  baking soda 1/2  teaspoon  salt 1/2  teaspoon  ground cinnamon 1/8  teaspoon  ground allspice 2  tablespoons  chopped dry-roasted peanuts For the Peanut Butter Glaze:   1/3  cup  powdered sugar 1  tablespoon  1% low-fat milk 1  tablespoon  creamy peanut butter

  • 1 1/2 cups mashed ripe banana
  • 1/3 cup plain fat-free yogurt
  • 1/3 cup creamy peanut butter
  • 3 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 6.75 ounces all-purpose flour, about 1 1/2 cups
  • 1/4 cup ground flaxseed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 tablespoons chopped dry-roasted peanuts


  • 1/3 cup powdered sugar
  • 1 tablespoon 1% low-fat milk
  • 1 tablespoon creamy peanut butter

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  • Preheat oven to 350° F.  Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the bananas, yogurt, peanut butter, butter and eggs at medium speed until combined. Add sugars and beat until blended.
  • In a small bowl, whisk together flour, flaxseed, baking soda, salt, cinnamon and allspice. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula.
  • Bake until top is golden and toothpick inserted into center comes out clean, about 1 hour 5 minutes.  Cool in pan 10 minutes, then transfer to wire rack and cool completely.
  • To make the peanut butter glaze, in a small bowl whisk together powdered sugar, milk and peanut butter until smooth. Drizzle glaze over bread.
Author: Laura

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Source: Cooking Light, October 2010

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