The BEST peanut butter oat banana bread! This easy recipe creates a super moist and healthy banana bread. The addition of powdered peanut butter and oats add a nice nutrition boost!
Happy New Year! Welcome to a new decade! Have you heard people referring to 2020 as “the roaring 20’s” ? What do you think? I think I like it!
We had a wonderful Christmas; filled with family, lots of good food and lazy days. As the last of the cookies and candy disappear, I find myself craving something healthy.
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This peanut butter oat banana bread fits the bill perfectly! It’s easy to make. Crazy moist and delicious and packed with protein. Whoever said healthy has to be boring?
HOW IS THIS PEANUT BUTTER OAT BANANA BREAD PACKED WITH PROTEIN?
Oats, peanut butter powder, milk and eggs are good sources of protein. This easy recipe includes all of them. According to Healthline.com, these four ingredients are included in their article, 20 Delicious High-Protein Foods to Eat.
You might be wondering what is peanut butter powder? Peanut butter powder is made from roasted peanuts that have been pressed to extract most of the fat and oils. The nuts are then ground to create a fine powder, which is missing about 85% of the fat, but leaves behind the protein and fiber. When combined with water it creates a lower calorie peanut butter spread. It works wonderfully in baked goods, oatmeal and Swiss meringue buttercream frosting! I also like to mix it into plain Greek yogurt, SO good!
Where to buy peanut butter powder? I find it in the peanut butter aisle and/or the natural section at my local markets. It is also available on Amazon. If you have a WinCo near you, I have found the PBfit brand in their bulk section.
HOW TO MAKE PEANUT BUTTER OAT BANANA BREAD
Start by combining the old fashioned rolled oats, peanut butter powder and milk in a bowl or measuring cup. Mix it all together. Set aside for 10-15 minutes for the oats and peanut butter powder to absorb the milk. Then prepare a 9×5 baking pan by greasing it or lining it with parchment paper.
Next mash the bananas in a bowl. Using ripe bananas (yellow with brown spots, like the above photo) will yield a sweeter bread. Add the eggs and beat well. Then add the brown and granulated sugars and mix to combine.
To keep this an easy recipe, just add the flour, baking soda and salt on top of the banana mixture. Give the dry ingredients a little stir on top before mixing them into the wet ingredients.
Next stir the dry ingredients a few times to start to moisten them into the banana mixture. Then add the oat, peanut butter and milk mix, which should be quite thick now. Stir just until everything is incorporated.
Finally, pour the banana bread batter into a prepared 9×5 loaf pan and bake for about 1 hour. The bread is finished when the top is lightly browned and a tester comes out with just a few moist crumbs.
Allow the bread to cool in the pan on a wire cooling rack. Serve warm or at room temperature.
DOES BANANA BREAD NEED TO BE REFRIGERATED? CAN IT BE FROZEN?
This bread will stay fresh wrapped on the counter for 1-2 days. If you would like it to last longer, refrigerate it for 4-5 days.
This bread also freezes well. Once completely cool, wrap in plastic wrap and then place in a zip top bag. Freeze for up to 2-3 months. Allow to defrost overnight in the refrigerator and warm to your liking.
OTHER HEALTHIER BREAKFAST RECIPES
- Healthy Breakfast Cookies
- Healthier Chocolate Zucchini Bread
- Zucchini Oat Bran Chocolate Chip Muffins
- Banana Oat Bran Muffins
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- 1/2 cup old-fashioned rolled oats
- 1/2 cup powdered peanut butter
- 1/2 cup milk
- 1 1/2 cups ripe bananas, mashed (about 3 bananas)
- 2 large eggs
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- Preheat oven to 350°F.
- In a small bowl, mix rolled oats, powdered peanut butter and milk. Set aside to soak 10-15 minutes, but no longer than 20 minutes.
- Prepare a 9x5 loaf pan, by greasing or lining it with parchment paper.
- In a medium to large bowl, mash the bananas. Add the two eggs and beat well. Next mix in the two sugars, combining well.
- Add the flour, salt and baking soda and stir several times, allowing the flour mixture to start to mix in. Then add the oat, peanut butter and milk mix, which should be quite thick now. Stir just until everything is incorporated.
- Pour the batter into the prepared pan and bake for about one hour, until the top is lightly golden and a tester comes out with a few moist crumbs.
- Allow pan to cool on a wire cooling rack.
- Serve warm or at room temperature.
Store banana bread covered at room temperature for 1-2 days or in the refrigerator for up to 4-5 days. The bread also freezes well for up to 2-3 months.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 259Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 411mgCarbohydrates: 51gFiber: 2gSugar: 21gProtein: 9g
The nutrition information is an estimate and may not be entirely accurate.
DID YOU MAKE THIS RECIPE?
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