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One of my favourite flavour combinations is peanut butter and banana – I make peanut butter banana oatmeal for breakfast almost every morning. Lately I’ve been needing a quick mid-morning snack after biking to work to keep me going until lunch, so I came up with this banana bread. (We also had a lot of over-ripe bananas and the cupcakes are all gone.)

Healthy Peanut Butter Banana Bread

   by Emily Ratzlaff

    Prep Time: 20 min

    Cook Time: 40-45 min

Ingredients (10 slices):

  • 3 very ripe bananas, mashed
  • 1/3 cup of peanut butter (smooth or crunchy)
  • 1/3 cup of low fat organic vanilla or plain yogurt
  • 1/4 cup of honey
  • 1 egg
  • 1 teaspoon of vanilla extract (omit if using vanilla yogurt)
  • 1 cup of almonds, ground into a flour
  • 1 cup of rolled oats
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/8 teaspoon of salt


Preheat oven to 350 degrees F. Grease loaf tin with cooking spray.

Combine mashed bananas, yogurt, peanut butter, egg, honey and vanilla (if using). Mix well.

In a separate bowl, combine dry ingredients. Add dry ingredients to wet ingredients and mix until just moistened.

Pour batter into prepared loaf tin. Bake for 40-45 minutes or until a knife inserted in the centre comes out clean. Let cool on a rack for 10 minutes before removing from loaf tin.

*To make your own almond flour: Add 1 cup of almonds into blender and grind until a fine flour forms. If necessary, pour ground almonds through a sifter and return the larger pieces to the blender and repeat.

**This recipe is gluten free if you use gluten-free oats and gluten-free baking powder.

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This bread is perfect for the beginning of fall – the weather has been beautiful in Dublin this weekend. I am convinced that September in Ireland has much nicer weather than July or August. I have really been looking forward to September – 2 more weeks of research, a quick trip to Toronto to be a bridesmaid in one of my best friend’s weddings, and 2 weeks off until school starts!