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4.6 from 192 votes

Peanut Butter Apple Banana Bread

Jazz up regular banana bread with peanut butter and apples! A perfect combo that tastes amazing together!! Fast, easy, no mixer required, and a hit with everyone!

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 large egg
  • ½ cup light brown sugar packed
  • ⅓ cup canola or vegetable oil liquid-state coconut oil may be substituted
  • ¼ cup granulated sugar
  • ¼ cup sour cream lite is okay; or Greek yogurt may be substituted
  • ¼ cup creamy peanut butter
  • 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 mashed ripe bananas about 2 large or 3 small bananas
  • 1 cup grated apples about 2 small or 1 extra-large grated on the coarsest blade of a box grater; I used unpeeled gala apples
  • 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

  • **Tip – Tent the pan with a sheet of foil draped loosely over it in the last 10 to 15 minutes of baking to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of bananas, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
  • Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
  • Adapted from The Best Strawberry Bread and Zucchini Banana Bread.

Nutrition Information

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

Nutrition Facts

Serving: 9Serving

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.