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A golden-brown loaf of heritage peanut butter banana bread on a rustic wooden cutting board, featuring a professional-grade score line down the center and a dense, satiating texture.

Peanut Butter Banana Bread

A high-protein and satiating loaf that utilizes pantry staples. This budget-friendly recipe uses overripe bananas and Duke’s mayonnaise to ensure a moist texture and a dense, filling crumb.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Snack
Cuisine American, American Heritage
Servings 10 Slices
Calories 333 kcal

Ingredients
  

The Wet Base

  • 1/2 cup butter melted
  • 1/2 cup Jif creamy peanut butter
  • 2 tbsp Duke’s mayonnaise
  • 1 cup white sugar
  • 1 tbsp water plus 1 tbsp on standby
  • 2 large eggs
  • 2 medium bananas approx. 80% black, mashed to a liquid
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

The Dry Lift

  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt

Instructions
 

  • Prep: Preheat oven to 350°F. Grease a glass loaf pan thoroughly.
    Emulsify (Hand Mixer): In a large bowl, use a hand mixer to beat the melted butter, peanut butter, mayonnaise, sugar, eggs, and 1 tbsp water on medium speed until pale and creamy.
    Combine Liquids: Add the liquid mashed bananas, vanilla, and lemon juice to the wet base. Mix until fully combined.
    Fold (Manual): Sift the flour, baking powder, baking soda, and salt together in a separate bowl. Using a spatula, gently fold the dry ingredients into the wet base until no white streaks remain.
    The Audit: Check the batter consistency. If it is too stiff to "drop" from the spatula, fold in your 1 tbsp standby water now.
    The Score: Pour the batter into the glass pan. Use a knife to draw a shallow line down the center lengthwise to encourage an even rise.
    Bake: Bake for 60 minutes at 350°F.
    The Tent (Audit): At the 45-minute mark, check the loaf. Tent loosely with tinfoil to prevent the top from over-browning while the center finishes.
    Cool: Let the bread rest in the pan for 10 minutes before transferring to a wire rack. Cool completely for the best slicing texture.

Nutrition

Calories: 333kcalCarbohydrates: 55gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 38mgSodium: 406mgPotassium: 202mgFiber: 2gSugar: 29gVitamin A: 71IUVitamin C: 2mgCalcium: 77mgIron: 2mg
Keyword Budget Friendly, High-Protein, Satiating
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