Peanut Butter Banana Bread

Peanut Butter Banana BreadPeanut butter and banana go great together.

With that in mind, I created this banana bread that uses protein-rich peanut butter in place of butter or margarine.

Serves 10

Peanut Butter Banana Bread

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 1 loaf banana bread

Serving Size: 1 slice

Calories per serving: 247 calories

Fat per serving: 9 g fat (2 g saturated)

Peanut Butter Banana Bread


  • 1 cup brown sugar
  • 2/3 cup natural peanut butter
  • 2 egg whites
  • 1 1/2 cups mashed banana
  • 1/3 cup non-fat yogurt
  • 1 2/3 cup "white" whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts (optional)


  • Preheat oven 350° F. Grease and flour a 1-pound loaf pan.
  • In a large bowl, beat sugar and peanut butter until fluffy. Beat in eggs on slow speed until blended then add bananas and yogurt. Beat on low speed for 30 seconds.
  • Stir in remaining ingredients until just combined then pour into loaf pan. Bake 55 to 60 minutes until toothpick comes out clean when inserted into the center of the loaf.
  • Cool in pan for 5 minutes and remove to cooling rack. Wrap tightly in wax paper and then in a layer of aluminum foil. Store in the fridge for up to 5 days.

Nutritional Stats Per Serving (1 1-inch slice): 247 calories. 8 g protein, 36 g carbohydrates, 9 g fat (2 g saturated), 1 mg cholesterol, 4 g fiber, 222 mg sodium.

Weight Watchers® Points Plus: 7

Make It A Meal: Serve with Turkey Meatballs or Strawberry and Spinach Salad.

Wine Pairing:

Rose, Pinot Noir


  1. Why has this never occurred to me? I’m a PB maniac, and I’ve always loved banana bread, but I never put the two together! As soon as I can get to the grocery store for bananas I’m going to try this. Because I’m lactose intolerant, I’ll have to use cultured sour cream instead of yogurt, and I’ll probably reduce the sugar because I don’t like baked goods very sweet. Hopefully the texture won’t be too affected.

  2. This bread is wonderful—my kids LOVE it too! I just noticed when I “downloaded” the called for all wheat flour instead of a combo.

  3. What is “white” whole wheat flour?

    • Hi Renee!

      Thanks for the great question, you’ve just inspired me to write a “healthy ingredients glossary”, so stay tuned! “White” whole wheat is milled from white spring wheat, rather than traditional red wheat, which means it makes lighter-colored, milder-tasting 100% whole wheat baked goods. Use as you would traditional whole wheat flour and King Arthur is my favorite brand.

  4. How can I make this gluten free? What products would you suggest?

    • Jules gluten free has a good gluten free recipe you can substitute cup for cup for normal flour in everything or you can try this recipe that you can use in cookies, cakes, muffins, and banana breads, but not real breads. This will substitute cup for cup. I use it in cookies and brownies, cakes, etc.
      3 cups white rice flour
      1 cup brown rice flour or you can use another cup of white
      2 cups potato starch (NOT flour)
      1 cup cornstarch
      Mix together, put in airtight container in cool, dry place. Use cup for cup.

  5. can this be made in a bread maker and if so what would you reccomend needs changing.

    • Skinny Chef says:

      Hey Dawn,

      I’ve never made it in the bread maker, wish I could advise. Does anyone else know?

    • A bread maker wouldn’t work because they are geared to make yeast breads with 2 rise cycles…banana bread is a quick bread and doesn’t need to rise. Unless you have a fancy breadmaker that has a “quick bread” cycle…

  6. What would you suggest to replace the eggs with in this recipe? My son is allergic to eggs and loves baked goods. I am hoping soy yogurt will work because if his dairy allergy too. Would love to make this since the pb will add some protein.

    • Jennifer Iserloh says:

      Mix 2 tablespoons of ground flax with 2 tablespoons water- works like a binder in place of egg :0

  7. Samantha says:

    I usually spread peanut butter on my banana bread. Never thought of actually mixing it in. Thanks!

  8. I made this tonight. OMG. You are a genius. Thanks!!

  9. YUM! Can’t wait to make! Sounds wonderful. If it’s ok I would love to feature on my blog soon 🙂

  10. This sounds delicious. Have you ever used.or could you use almond meal/flour in place of whole white flour?

  11. Debra Nadeau says:

    Can this be made with regular flour?

  12. Samantha says:

    I am making this as we speak, and it smells AMAZING!! My parents are huge fans of banana and peanut butter, so I am more than positive that they will LOVE this!

    Thanks for the recipe!

  13. This sounds so moist and delicious. I wonder if I could throw some chocolate chips in there! YUM!! Thanks for the post!

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