Peanut butter banana bread
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 125.3
- Total Fat: 5.7 g
- Cholesterol: 10.9 mg
- Sodium: 167.4 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 0.9 g
- Protein: 2.9 g
View full nutritional breakdown of Peanut butter banana bread calories by ingredient
Introduction
I have been messing around with a number of different recipes and this has become my favorite! The oat bran and peanut butter add a wonderful flavor I have been messing around with a number of different recipes and this has become my favorite! The oat bran and peanut butter add a wonderful flavorNumber of Servings: 30
Ingredients
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1 cup sugar (can use white or brown)
1/2 cup margarine
2 medium eggs
3-4 very ripe bananas
1 tub Chobani plain yogurt
1/3-1/2 cup natural peanut butter
1 tsp vanilla extract
1.5 cup of flour
1 cup oat bran
1 tsp baking soda
1 tsp salt
Tips
I sometimes add half an extra pot of yogurt or a splash of buttermilk for extra moistness. Makes a great snack!
Directions
Pre-heat oven to 350
Mix the sugar and margarine together until almost creamy. Beat in eggs. Slowly add mashed bananas, yogurt, peanut butter and vanilla until well combined. Mix in the dry ingredients until moist. Let the mix stand for at least 10 minutes to allow the bran to soften. Grease the two loaf pans and split the mixture between. Bake for 50-60 minutes or until a knife inserted comes out clean.
Serving Size: makes 2 8 1/2 x 4/12 loaf pans.Eacho loaf gives 16-20 servings
Number of Servings: 30
Recipe submitted by SparkPeople user ELLIESUMMERS1.
Mix the sugar and margarine together until almost creamy. Beat in eggs. Slowly add mashed bananas, yogurt, peanut butter and vanilla until well combined. Mix in the dry ingredients until moist. Let the mix stand for at least 10 minutes to allow the bran to soften. Grease the two loaf pans and split the mixture between. Bake for 50-60 minutes or until a knife inserted comes out clean.
Serving Size: makes 2 8 1/2 x 4/12 loaf pans.Eacho loaf gives 16-20 servings
Number of Servings: 30
Recipe submitted by SparkPeople user ELLIESUMMERS1.