Something incredibly wonderful happens whenever I bake banana bread. Aside from the fact that it is so much more forgiving than a fancy cake and I get to use up those pesky overripe bananas, I love the way it makes me feel… it is indescribable. There is something so comforting and fulfilling about baking a loaf of banana bread. And how lovely the house smells when it is in the oven!
I always try something new while baking banana bread. A subtle difference in the recipe every time, like mixing up the ratio of brown and white sugars or adding buttermilk or yogurt in the batter.
One absolutely delightful addition is peanut butter. I actually have an old recipe right here on my blog. It is an absolute stunner. The aroma, the texture and the taste… ooh la la! Peanut butter makes everything better!!
This time, I wanted to make it eggless and I was still giddy from the success of my eggless marble cake recipe.
I used my original peanut butter banana bread recipe, but played around a bit with the ratio of oil and yogurt used. Yes, that’s what I substituted the eggs with – plain milk yogurt. It makes the banana bread so incredibly moist and delicious.
It is great with a cup of tea or coffee, excellent for a late afternoon snack or even breakfast the next couple of days.
EGGLESS PEANUT BUTTER BANANA BREAD
You will need: (Makes a 9″x5″ loaf)
- All purpose flour – 2 cups
- Baking soda – 1 tsp
- Salt – 1/2 tsp
- Peanut butter – 1/2 cup (creamy or crunchy, either will work)
- White Sugar – 1/2 cup
- Brown sugar – 1/2 cup, tightly packed
- Yogurt – 3/4 cup
- Oil – 1/2 cup
- Vanilla extract – 1 tsp
- Bananas – 2, large, very ripe and mashed (to make up around 1 cup)
How to:
- Pre-heat the oven to 350 deg.F and line a 9×5 loaf pan with foil.
- Sift the dry ingredients together and keep aside.
- In a large mixing bowl, cream the peanut butter and sugars for 2-3 minutes.
- Add yogurt, oil and vanilla extract and beat for a couple of minutes. Mix in the mashed bananas.
- Add the dry ingredients to the batter and mix till just combined. Do not over-mix.
- Pour into the prepared loaf pan and smooth the top. Bake for about 1 hour. Check the bread at about 40-45 minutes. If the top seems to be browning rapidly, tent the pan with aluminum foil and bake till done.
- Remove from the oven, cool in the pan for 10 minutes, then cool completely on a wire rack.
- Serve slices of banana bread warm or at room temperature for a delicious treat.
For even more decadence, you can slather the slices with a simple peanut butter glaze. Recipe can be found here.
If you like, you can add in a handful of chopped nuts like almonds or walnuts, like I did in the recipe below.
A banana bread recipe is one of the most forgiving recipes ever. You just cannot go wrong. Give t a try!
Tell me, do you like banana bread? Do you have a favorite recipe? Or do you play around with the recipe every time, like I do? Do share.
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Love banana bread! I too have a habit of playing around with the ingredients every time I make it! Yours looks great!
Thank you, Suchitra. Banana bread is such a versatile recipe to have!
Peanut butter and banana = extreme happiness 😀
Absolutely!
This looks AMAZING! I love banana bread and the addition of peanut butter is perfect! also, slightly weird comment, but I really like your spoon haha
Thank you, Michelle. I adore that spoon as well!
Another winner Anjana, love the addition of peanut butter and yogurt in your banana bread, will definitely be trying this combination…..the addition of no eggs, definitely is a huge plus. Thanks for bringing it to FF #41. 🙂
Thank you dear!
Fabulous looking bread, Anjana! Your fabulous photography always leaves me drooling. 😉 Thanks for bringing this loaf of yumminess to share at Fiesta Friday!
Thanks a lot, Nancy. Appreciate it!
Oooh, I love the idea of peanut butter in a banana cake! Have to try this out soon, how bout adding some chocolate chips too 😀
Thank you, Naina. Chocolate chips and PB would just be too good to be true!
I love banana bread and this just looks so yummy. I’ve never added peanut butter to mine, but I do agree that it makes everything better 😉
Thank you! You must try it with PB too 🙂
Yum! Can’t go wrong with combining peanut butter and banana 🙂
Thank you!
gorgeous bread. Ive never seen this combination of peanut butter and banana in a cake. Am sure it must be delicious. Pictures are wonderful Anjana.
Can we use all brown sugar instead of white?
Thank you, Namrata! PB banana bread is a good indulgence once in a while. You can definitely use all brown sugar here.
Guess who buys bananas and wills them to ripen so she can make banana bread! Also guess who happens to have 3 ripening away in her fruit basket… am pumped to try this recipe. Also I dig the blue boards – reminds me to get cracking on mine, they supplies I bought a month ago are giving me accusing glances right now!
I guess it is banana bread time then 🙂
Tell me about procrastinating! I’ve had the board for ever, it started plain, I tried staining it, then painted it blue, and now I am distressing it further. We’ll see! Good luck on yours!!
Hard to believe that loaf is eggless, it’s beautiful. So moist and it looks like it rose beautifully.
Thank you. It was very good, I couldn’t believe it myself! I loved how moist it was even after a couple of days 🙂
This looks so moist! I am sure it is amazing!
Thank you, Julie. The yogurt makes it very mist and decadent 🙂