Peanut Butter Banana Bread

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A lighter banana bread made with peanut butter and yogurt to keep the need for butter to a minimum. Peanuts add some crunch.

Prep Time15

Cook Time1

Course: Breads

Cuisine: Baked Goods

Keyword: peanut butter

Servings: slices

Calories: 149kcal

Get Recipe Ingredients

Preheat oven to 350 and line a 9x5 loaf pan with parchment paper.
Combine bananas, yogurt, peanut butter, butter and eggs in a large bowl (or in the bowl of stand mixer) and beat at medium speed until well blended. Add sugars and beat until light and creamy.
1-½ cups mashed ripe bananas, ⅓ cup plain yogurt, ⅓ cup creamy peanut butter, 3 tablespoons butter, 2 large eggs, ½ cup white granulated sugar, ½ cup packed brown sugar
In a small bowl combine flour, flaxseed, baking soda, salt and spices. Whisk briefly to combine.
1-½ cups all purpose flour, 2 tablespoons ground flaxseed, ¾ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, ⅛ teaspoon ground allspice
Add flour mixture to banana mixture and stir until just blended. Add two tablespoons of the peanuts to the batter and gently stir.
¼ cup chopped dry-roasted peanuts
Pour batter into prepared baking pan. Sprinkle remaining chopped peanuts on top of loaf and bake at 350 for 1 hour and 5 minutes, or until a toothpick comes out of the centre clean.
Remove from the oven and allow to cool for 10 minutes in the pan before removing to continue cooling on a wire rack.

Recipe slightly adapted from Cooking Light.

For a chocolate peanut butter loaf, substitute about ¾ cups chocolate chips for the dry-roasted peanuts and skip the all-spice.