It is 6pm, you are tired, and you need a healthy snack for tomorrow. This peanut butter banana bread is the perfect solution for busy families. It uses simple ingredients you likely already have in your pantry.
This recipe delivers a dense, satisfying loaf that feels like a treat. It is naturally sweetened and packed with protein. You can feel good about serving this to your kids or enjoying it yourself.
Why This Recipe Is a Winner
This loaf is perfect for busy fall mornings when you need a quick bite. It uses peanut butter powder to keep the fat low but the flavor high. The ground oats provide a wonderful texture without using traditional flour.
You will love how this recipe fits into your healthy reset goals. It is filling enough to keep you satisfied until lunch. Plus, it is naturally gluten-free and dairy-free for sensitive tummies.
Simple Method
Making this peanut butter banana bread is incredibly straightforward. You only need two bowls and a fork for mashing. Even if you are new to baking, you can do this with ease. The batter comes together in just fifteen minutes before heading to the oven.
What You Need
Most of these items are pantry staples that stay fresh for a long time.
- 3 large ripe bananas, mashed
- 2 large eggs
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups rolled oats, ground into flour
- 1/2 cup peanut butter powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Whisk in the eggs, maple syrup, and vanilla extract until well combined.
- In a separate bowl, mix the ground oat flour, peanut butter powder, baking soda, salt, and cinnamon.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve a thick slice warm with a small smear of grass-fed butter. It pairs beautifully with a hot cup of coffee on a crisp fall morning. You can also pack slices into containers for easy weekday lunches. My kids love it with a few extra banana slices on top.
Keep It Fresh
Store your leftovers in an airtight container at room temperature for two days. For longer storage, keep the loaf in the fridge for up to a week. You can also freeze individual slices for a quick grab-and-go breakfast. Simply reheat in a toaster oven for a few minutes until warm.
Tips for Best Results
- Use very spotty, brown bananas for the best natural sweetness.
- Don’t skip grinding the oats into a fine powder for the best texture.
- Avoid overmixing the batter to keep the bread from becoming too tough.
- Check the center with a toothpick to ensure it is fully baked.
- Double the batch for back-to-school meal prep and freeze the second loaf.
- Add a handful of dark chocolate chips for a little extra indulgence.
Ways to Switch It Up
- Swap maple syrup for honey for a slightly different, mild sweetness.
- Add crushed walnuts or pecans for a crunchy seasonal twist.
- Use flax eggs to make this recipe completely vegan-friendly.
- Stir in a half-cup of blueberries for a fresh, fruity flavor.
Quick Answers
Can I use regular flour?
You can substitute all-purpose flour, but the texture will change. Oat flour makes this bread much more dense and hearty. If you use regular flour, the bake time may be slightly shorter.
Will my kids eat this?
Yes, most kids love the familiar flavors of peanut butter and banana. It tastes like a treat but provides lasting energy for school. It is a great way to use up old fruit.
How do I know when it is done?
The top should be golden brown and feel firm to the touch. A toothpick inserted in the middle should come out without wet batter. Every oven is different, so start checking at forty-five minutes.
I hope this cozy loaf makes your busy fall mornings a little brighter. It is a simple way to bring a healthy, homemade snack to your table. Happy baking!
— Alex
Ingredients
- 3 large ripe bananas, mashed
- 2 large egg s
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups rolled oats, ground into flour
- 1/2 cup peanut butter powder
- 1 teaspoon baking soda
- 1/2 teaspoon sal t
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Whisk in the eggs, maple syrup, and vanilla extract until well combined.
- In a separate bowl, mix the ground oat flour, peanut butter powder, baking soda, salt, and cinnamon.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
