Whole wheat peanut butter banana bread is great for breakfast or snacking!
Preheat the oven to 350. Spray a 9x5 bread pan with cooking spray and set aside.
In a medium bowl, combine flour, baking powder, cinnamon and salt.
In a separate large bowl, mash the bananas and add remaining ingredients. Mix well.
Add dry ingredients to the bowl with the wet ingredients and stir until combined.
Pour batter into prepared bread pan.
Bake at 350 for 45-55 minutes, until a toothpick inserted in the middle comes out clean.
Let cool in the pan for 10 minutes then turn out onto a wire rack and cool completely.
You can substitute regular all-purpose flour if you’d prefer.
You could also substitute almond or cashew butter if you want this to be peanut free.
You can fold in 1/2 to 3/4 cup of semisweet chocolate chips if you want a peanut butter chocolate chip bread!
Mine is perfectly done at 50 minutes. However, all ovens are different so check yours at 45 minutes using a toothpick and see.
You can store this bread at room temperature for 2-3 days, in the fridge for another few days or freeze half of the loaf for up to 5 months.
No bananas? You can still make this bread! Use 1 full cup of unsweetened applesauce (instead of the bananas and applesauce listed in the recipe) and add a little extra honey.
|Amount Per Serving||As Served|
|Calories 327kcal Calories from fat 116|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 5g||25%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|