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Peanut Butter Banana Bread

Makes: 14 servings
Serving size: 1 slice Yield: 1 loaf (14 slices)
Prep 20 mins Bake 350°F 50 mins Cool 10 mins Stand  overnight
Peanut Butter Banana Bread
Ingredients
  •  Olive oil
  • 3/4  cup  all-purpose flour
  • 3/4  cup  whole wheat flour
  • 3/4  cup  turbinado sugar
  • 1/4  cup  ground flaxseed
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  sea salt
  • 2/3  cup  mashed ripe bananas (2 medium)
  • 1/3  cup  natural peanut butter
  • 1/4  cup  plain yogurt
  • 2  eggs
  • 1/4  cup  olive oil
  • 1  cup  miniature semisweet chocolate pieces
Directions

1. Preheat oven to 350 degrees F. Lightly oil bottom and 1/2-inch up the sides of an 8x4x2-inch loaf pan with olive oil. In a large bowl combine flours, sugar, flaxseed, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.

2. In a medium bowl whisk together bananas, peanut butter, yogurt, eggs, and olive oil. Add banana mixture all at once to flour mixture. Stir just until moistened. Fold in chocolate pieces. Spoon batter into prepared pan.

3. Bake 50 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap; store overnight before slicing.

Nutrition Facts (Peanut Butter Banana Bread)
  • Servings Per Recipe 14,
  • cal. (kcal) 283,
  • Fat, total (g) 13,
  • chol. (mg) 30,
  • sat. fat (g) 4,
  • carb. (g) 35,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 19,
  • pro. (g) 6,
  • vit. A (IU) 49,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 138,
  • Potassium (mg) 124,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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