Peanut Butter Banana Bread | The Sisterhood of the Shrinking Jeans LLC


Banana bread is such a versatile staple, and who doesn’t always have an overripe banana or two lying around? Plus, you can add all kinds of fun things to banana bread to change it up – like peanut butter! Who doesn’t love peanut butter, right?

I found this recipe for Peanut Butter Banana Bread in October 2010 issue of Cooking Light. I’ve already made it several times (with my kids!) and it’s a huge hit for breakfast, snack, and even dessert. I may have even had it for dinner a time or two. Shhhhh!

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Peanut Butter Banana Bread


  • 1 1/2 cups mashed ripe banana
  • 1/3 cup plain fat-free yogurt (I used Greek)
  • 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) (I used whole wheat)
  • 1/4 cup of ground flaxseed (don’t sweat it if you don’t have it!)
  • 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
  • Cooking spray


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


  1. Preheat oven to 350.
  2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through all-spice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. pour batter into a 9×5-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour and 5 minutes or until a tooth pick inserted in the center comes out clean. Remove from oven; cool 10 minuets in pan on a wire rack. Remove brad from pan; cool.
  4. To prepare glaze, combine powdered sugar, milk, and 1 Tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
  5. Yield: 16 servings (serving size: 1 slice).


  • Calories: 198
  • Fat: 7.4 g (saturated: 2.3 g; mono: 2.7 g; poly: 1.8g)
  • Protein: 4.7 g
  • Carbs: 29.7 g
  • Fiber: 1.9 g
  • Cholesterol: 28 mg
  • Iron: 1.1 mg
  • Sodium: 200 mg
  • Calcium: 27 mg

*Keep in mind that these nutritional values are based on the printed recipe, and not on my modifications!

Thanks to Attune & V8 for sponsoring Taste of the Sisterhood!

Disclosure: The Sisterhood of the Shrinking Jeans’ Shrinkvivor Challenge is sponsored by Attune and V8. They are sponsoring prizes which will be awarded during the challenge. All opinions expressed about these brands are our own. (Visited 178 times, 1 visits today)