Smashing Banana Peanut Butter Bread

Banana Peanut Butter Bread
Smashing Banana-Peanut Butter Bread. Carroll Pellegrinelli
Ratings
  • Total: 65 mins
  • Prep: 15 mins
  • Cook: 50 mins
  • Yield: 2 loaves (20 servings)
Nutritional Guidelines (per serving)
298 Calories
21g Fat
24g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 loaves (20 servings)
Amount per serving
Calories 298
% Daily Value*
Total Fat 21g 26%
Saturated Fat 7g 33%
Cholesterol 60mg 20%
Sodium 230mg 10%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 9%
Protein 8g
Calcium 62mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This bread is also called Elvis Presley bread, because he was a huge fan of that peanut butter and banana combination. It is a tasty combination. I like mine cold from the refrigerator, and spread with soft butter. If I end-up eating a piece, or two, of this for breakfast I spread it with whipped cream cheese. That way I’ve added some protein into my meal.

Ingredients

  • 1 1/2 cups dry roasted peanuts (divided)
  • 3-1/2 cups flour
  • 1 1/3 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup butter (room temperature)
  • 2 medium bananas (mashed)
  • 1 cup peanut butter (creamy or crunchy)
  • 4 eggs (slightly beaten)

Steps to Make It

Preheat the oven to 350 degrees F. Grease and flour 2 - 9" by 5" or 4 – 5” x 3” loaf pans. Coarsely chop 3/4 cup of the dry roasted peanuts and set aside. Mix the flour, sugar, baking powder, salt and baking soda with a wire whip. Cut in the butter with a pastry blender or two knives cutting in a scissors fashion. Add the peanuts and stir around enough to coat them in the flour mixture. In a medium sized bowl, combine the mashed bananas, peanut butter and eggs. Stir the mixture until all is combined. Add the banana mixture to the flour mixture. Still the batter until all is just moistened. Divide the batter between the 2 (or 4) pans. Tap each pan on the counter to help level the batter. Sprinkle remaining, un-chopped nuts on top of the batter prior to baking.

Bake for the breads for 50 minutes to an hour for large pans and 30 minutes for the smaller pans. Use a toothpick to test for doneness. If the toothpick comes out clean, the breads are done. Cool them in the pans on wire racks for 10 minutes.

Carefully remove the Banana Peanut Butter Breads from the pans and completely cool them on wire racks. Once they cool, they should be wrapped in foil and placed in an airtight bag. Like all quick breads, they taste better the next day. I like to freeze at least one loaf for later. They also make excellent gifts. Just add a bow.

Notes in the Margin:

If the bread is refrigerated, the peanuts on top tend to get soggy. The top peanuts are not necessary. They are really just there for looks.

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