Peanut Butter & Banana Whole Wheat Quick Bread

Short Description
This Peanut Butter & Banana Whole Wheat Quick Bread is a deliciously moist, nutrient-packed loaf that combines the natural sweetness of ripe bananas with the creamy crunch of peanut butter. Made with whole wheat pastry flour and flaxseed, it’s a healthier twist on a classic banana bread recipe, perfect for breakfast or a snack!

Why You’ll Love This Recipe

This quick bread is a delightful blend of flavors and textures. The natural sweetness of the bananas pairs beautifully with the richness of peanut butter, creating a decadent yet healthier treat. Whole wheat pastry flour and ground flaxseed add fiber and nutrients, making this bread a wholesome choice. With just the right balance of spices like cinnamon and nutmeg, this bread is not only delicious but also packed with heart-healthy ingredients, perfect for an energy-boosting snack or breakfast on the go.

Ingredients

• 4 medium ripe bananas, well mashed
• ⅓ cup non-fat plain Greek yogurt
• ⅓ cup crunchy peanut butter
• 3 tablespoons canola oil
• ⅓ cup + 1 tablespoon granulated sugar
• ⅓ cup + 1 tablespoon packed brown sugar
• 2 large eggs
• 1 ½ cups whole wheat pastry flour
• 3 tablespoons ground flax seed (flax meal)
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F and coat a 9- by 5-inch loaf pan with cooking spray.
2. In the bowl of a stand mixer (or using a hand mixer), combine the mashed bananas, Greek yogurt, peanut butter, and canola oil. Mix on medium speed until everything is well combined.
3. Add the granulated sugar and brown sugar, then mix again until fully incorporated.
4. Add the eggs one at a time, beating well after each addition.
5. In a medium bowl, whisk together the whole wheat pastry flour, ground flaxseed, baking soda, salt, cinnamon, and nutmeg.
6. With the mixer on low speed, gradually add the dry ingredients to the banana mixture. Beat until just combined.
7. Pour the batter into the prepared loaf pan and spread it evenly with a rubber spatula. Tap the pan on the counter twice to remove any air bubbles.
8. Bake for about 1 hour, or until a toothpick inserted into the center of the bread comes out clean.
9. Let the bread cool in the pan for 15 minutes before removing it from the pan and cooling completely on a wire rack.
10. Slice and serve!

Servings and Timing

• Servings: 10-12 slices
• Total Time: 1 hour 15 minutes
• Prep Time: 15 minutes
• Cook Time: 1 hour

Variations

• Add-ins: You can add chocolate chips, chopped nuts (like walnuts or almonds), or dried fruit (like cranberries or raisins) to the batter for added flavor and texture.
• Sugar Alternatives: Use honey, maple syrup, or coconut sugar as a natural sweetener alternative.
• Vegan Version: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of eggs and opt for non-dairy yogurt.
• Spices: If you love spice, add a bit of ground ginger or cloves for an extra kick.

Storage/Reheating

• Storage: Store the quick bread in an airtight container at room temperature for up to 3-4 days.
• Freezing: To freeze, wrap the bread in plastic wrap and then aluminum foil, and store it in the freezer for up to 2 months.
• Reheating: To reheat, simply microwave a slice for about 15-20 seconds, or warm in the oven at 350°F for 5-10 minutes.

FAQs

1. Can I use smooth peanut butter instead of crunchy?

Yes, you can use smooth peanut butter if you prefer a more uniform texture in the bread.

2. Can I make this recipe gluten-free?

Yes, you can substitute the whole wheat pastry flour with a gluten-free all-purpose flour blend. Make sure to check that your flaxseed meal is gluten-free as well.

3. How do I know when the bread is done baking?

When a toothpick inserted into the center of the bread comes out clean or with just a few crumbs clinging to it, the bread is done.

4. Can I make this recipe without the Greek yogurt?

Yes, you can substitute Greek yogurt with applesauce, non-dairy yogurt, or even sour cream for a similar texture.

5. How can I make this bread sweeter?

If you prefer a sweeter loaf, you can increase the amount of granulated or brown sugar by a few tablespoons.

6. Can I use a different type of oil?

Yes, you can use any mild-flavored oil, such as vegetable oil, sunflower oil, or coconut oil, as a substitute for canola oil.

7. How long will this quick bread stay fresh?

This quick bread should stay fresh for about 3-4 days when stored in an airtight container at room temperature. It also freezes well for up to 2 months.

8. Can I add chocolate chips to this recipe?

Yes, adding a ½ cup of mini chocolate chips to the batter would pair wonderfully with the peanut butter and banana flavors.

9. Can I use regular bananas instead of ripe ones?

It’s best to use ripe bananas for natural sweetness and moisture, but if you don’t have ripe bananas, you can use regular ones and increase the sugar slightly.

10. Can I double the recipe?

Yes, you can double the recipe and bake it in two loaf pans. Just make sure to adjust the cooking time if necessary, checking for doneness with a toothpick.

Conclusion

This Peanut Butter & Banana Whole Wheat Quick Bread is a perfect blend of nutrition and flavor. It’s made with wholesome ingredients like whole wheat pastry flour, flaxseed, and Greek yogurt, so you can feel good about enjoying it. Whether you’re looking for a healthy breakfast or a snack to satisfy your sweet tooth, this bread is a must-try! With its delightful banana and peanut butter flavor and soft, moist texture, it’s sure to become a family favorite.

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