Peanut Butter Banana Bread

My mom makes the best banana bread. It’s dense and moist and flavorful, and wouldn’t you know it? She got it from the Fanny Farmer cook book, though she adds extra bananas to make it more moist and cakey. Her copy of the twelfth edition is about as old as I am, and though its binding and back cover are gone and it exists in several pieces, it is still her go-to for recipes. I took her Fanny Farmer recipe for Banana Nut Bread, and adapted it for my own purposes. The great thing about quickbread recipes is that they translate easily to muffins, which aren’t as space-efficient, but certainly are crowd-pleasers.


Peanut Butter Banana Bread

  • 3 ripe bananas, well-mashed
  • 2 eggs, well-beaten
  • 2 c flour
  • 3/4 c sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 c peanut butter

Preheat the oven to 350°F. Grease loaf pans or muffin tins. Mix the bananas and eggs together in a large bowl. Stir in the flour, sugar, salt and baking soda. Add the peanut butter and blend. Put the batter in the pan and bake for one out or until a bamboo skewer inserted in the center comes out clean. Remove from the pan to a rack to cool.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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