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Peanut Butter Apple Banana Bread
4.6 from 192 votes

Peanut Butter Apple Banana Bread

Peanut Butter Apple Banana Bread combines mashed bananas and grated apples with peanut butter and chips to create a moist, slightly sweet quick bread. The batter is leavened with baking powder and baking soda for tender crumb and baked in a loaf pan until golden. This bread’s texture balances the softness of ripe fruits with the richness of peanut butter, ideal for breakfast or snacks.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 9
Calories: 396 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

  • 1 egg large
  • ½ cup light brown sugar packed
  • ⅓ cup canola oil liquid-state coconut oil may be substituted, or vegetable oil
  • ¼ cup granulated sugar
  • ¼ cup sour cream lite is okay; or Greek yogurt may be substituted
  • ¼ cup peanut butter creamy
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt or to taste
  • 1 cup banana about 2 large or 3 small bananas, mashed ripe
  • 1 cup apple about 2 small or 1 extra-large grated on the coarsest blade of a box grater; I used unpeeled gala apples, grated
  • 1 cup peanut butter chips butterscotch chips or a mix-and-match combination of peanut butter and butterscotch chips may be used

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. To a large bowl, add the the first seven ingredients, through vanilla, and whisk to combine.
  3. Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
  4. Add the bananas, apples, and fold gently to combine.
  5. Add the peanut butter chips and fold gently to combine.
  6. Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
  7. Bake for about 60 to 65 minutes (I baked 63 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. **
  8. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
  9. Optionally, serve with or glaze with Peanut Butter, Honey Butter, Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze.

Notes

  • To prevent excessive browning, loosely tent the loaf with foil during the last 10 to 15 minutes of baking.
  • Bake bread until a toothpick inserted in the center comes out clean or with a few moist crumbs, adjusting time based on fruit moisture and oven differences.
  • Store airtight at room temperature for up to one week, or freeze for up to six months.
  • Substitute butterscotch chips or a mix with peanut butter chips for different flavors.

Nutrition Information

Serving 1 Calories 396kcal (20%) Carbohydrates 49g (16%) Protein 8g (16%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 13g (76%) Trans Fat 1g (50%) Cholesterol 25mg (8%) Sodium 309mg (13%) Fiber 3g (12%) Sugar 27g (54%)

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 396

% Daily Value*

Serving 1
Calories 396kcal 20%
Carbohydrates 49g 16%
Protein 8g 16%
Fat 19g 29%
Saturated Fat 5g 25%
Polyunsaturated Fat 13g 76%
Trans Fat 1g 50%
Cholesterol 25mg 8%
Sodium 309mg 13%
Fiber 3g 12%
Sugar 27g 54%

* Percent Daily Values are based on a 2,000 calorie diet.