The banana bread for peanut butter lovers! Using both peanut butter and peanut flour (a.k.a. peanut butter powder), this banana bread has a double dose of peanut butter so it’s got a super peanut buttery flavor, with the perfect crumb and a lovely texture. And bonus! It’s full of heart healthy fats and fiber (4.4g per slice) and has a healthy dose of protein (10 g per slice) and it’s a great source of iron too.
What is peanut butter powder?
Peanut butter powder is basically peanuts with the oil removed, then ground into a powder. I think the first one on the market was PB2, but there are many others out there now. I’ve recently noticed that even Jif has a powdered version of peanut butter. (How long has that been out there?) Peanut butter powder is really a pretty cool thing for people who are looking for the great taste of peanut butter without all the fat. Which peanut butter powder is best? It might depend on who you ask, but this panel of five says PBFit is the best.
I dabbled in PB2 years ago, but it wasn’t until I bought a ginormous tub of PBFit peanut butter powder at Costco that I felt free to experiment with using it as a replacement for flour. Hey, people use almond flour or ground almonds in place of flour all the time, so why wouldn’t peanut butter powder work just as well? And it does. In fact, I think peanut butter powder works much better for all-purpose baking. And if you’re a peanut butter lover like me, you’ll revel in the taste.
One of my specialties (according to my family) is banana bread. They look to me to bring banana bread and queso to every … single … family gathering. I sometimes wonder why they don’t want something new and different. I have SO many delightful recipes I’d love to share … but then again, I can’t blame them for wanting a repeat visit of these two favorites. When you gather with family, there’s something comforting about having the same family favorite foods there.
At least there are plenty of ways to switch up the banana bread! I first made this super peanut buttery version of banana bread many months ago and brought it up to share it with them and it disappeared so fast, I didn’t have time to photograph it. I vowed to make it again so I could blog the recipe … and now that Christmas is almost upon us, it’s definitely time. Everyone will be there, and the kids will be hungry and banana bread will be just the thing to quell their hunger and fuel their expeditions until it’s dinner time. I know as soon as I arrive they’ll be looking for banana bread.
Especially if it’s Double Peanut Butter Banana Bread. I don’t know of a single one of us that doesn’t love peanut butter! Of course I added chocolate chips to my banana bread because I just can’t resist. You can leave them out if you want. I did include chocolate chips in the recipe analysis … and hey, a little bit of dark chocolate is good for your heart (and your cholesterol)!
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Double Peanut Butter Banana Bread
- Prep Time: 20
- Cook Time: 1 hr 15 min
- Total Time: 1 hr 35 min
- Yield: About 12 slices 1x
- Category: Bread
- Method: Baked
Ingredients
Wet ingredients:
- 3 over-ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup avocado oil
- 1/2 cup peanut butter
- 1/2 cup plain yogurt or buttermilk
- 1 egg
- 2 teaspoons vanilla
Dry ingredients:
- 3/4 cup peanut butter powder (such as PB2 or PBFit)
- 1/2 cup whole wheat flour
- 1/2 cup oat bran or wheat bran
- 1/4 cup flaxmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Optional: about 1 cup dark chocolate chips
For the top: 1 – 2 Tablespoons raw (turbinado) sugar
Instructions
- Preheat the oven to 325° F. Spray a 9×5 inch bread pan with cooking spray.
In a large mixing bowl, mash the bananas, then mix in the rest of the “wet” ingredients and stir well until fully mixed. - Add the dry ingredients to the bowl. Stir just until everything is fully mixed and there are no clumps of flour in the batter. Gently fold in the chocolate chips (if using).
- Pour the batter into the prepared pan and sprinkle the top with raw sugar. Bake for 1 hour 15 minutes or until a wooden pick or knife inserted in the center comes out clean. Let the bread cool for at least 10 minutes before cutting.
Nutrition
- Serving Size: 1 slice
- Calories: 314
- Sugar: 21.2g
- Sodium: 282 mg
- Fat: 15.6
- Saturated Fat: 3.6
- Unsaturated Fat: 12g
- Carbohydrates: 31.6g
- Fiber: 4.4g
- Protein: 10.6g
- Cholesterol: 14 mg
Keywords: Banana, Bread, Quickbread, Peanut butter, PB2, PBFit, Peanut butter powder, High protein
Here’s the pin-friendly pic! Pin it for later, when you have over-ripe bananas that need using quickly.
Looking for more banana bread recipes?
Hey, if you’re looking for more of my family’s favorite banana breads, I’m happy to share:
- Chia Oat Banana Nut Bread
- Cinnamon Chai Banana Bread
- Gluten Free Chocolate Chip Banana Bread
- Coconut Mango Banana Bread
- Double Chocolate Pecan Banana Bread
- Double Dark Chocolate Hazelnut Banana Bread
- Mom’s Chocolatey Banana Bread
- White or Dark Chocolate Banana Berry Bread
