Friday, January 20, 2012

Peanut Butter Banana Oatmeal Bread

I would've given anything to have a warm piece of this peanut butter banana oatmeal bread for breakfast this morning. It is delicious, fluffy and goes perfectly with my coffee. It is so easy to make and almost everyone has bananas that get too ripe before you can eat them once in awhile. I normally make regular banana oatmeal bread but this time I decided to add some peanut butter, I think it made a good recipe even better. Unfortunately, I don't have a working stove/oven so cold cereal with fruit was my only option today. We are going on day number 8 since the fire fighters came due to carbon monoxide and took away my cooking appliance :( Good thing I have lots and lots of blogged recipes saved up to share with you. No worries, our new stove will be here tomorrow!!
1 1/4 Cup Flour
1 Cup Uncooked Old Fashion Oats
3 Large Overripe Bananas
1/2 Brown Sugar
1//2 Tsp Salt
1/2 Tsp Baking Soda
1/4 Tsp Baking Powder
3 Tsp Canola Oil
3 Eggs
1 Tsp Vanilla Extract
1/2 Cup Creamy Peanut Butter
Pam Spray

Adapted slightly from a Weight Watchers recipe

Start by preheating the oven to 350 F. Spray your bread pan with Pam Spray and set it aside. In a small bowl mash your bananas using a fork or potato mashers until they are mushy. 
In a large sized bowl combine your dry ingredients together (flour, brown sugar, baking soda, baking powder, salt). Hold off on the oats, you will add them later. Add the oil, vanilla extract and eggs, using a wooden spoon stir everything together.
Next you can add your mushed bananas and then the peanut butter. Using the wooden spoon mix for about 30-45 seconds so that everything is well combined.
 Lastly, add your oats gently folding them into the batter. Pour the batter into your sprayed cake pan and give it a good shake so the batter gets into the corners and is evenly distributed.
Bake for 45-55 minutes or until the top of the loaf is firm and golden brown. Take it out of the oven and let it cool in the pan for 5 minutes. Then remove the bread from the pan and allow it to cool another 10 minutes on a baking rack. Serve immediately. I prefer this bread warm so if you are having it the next morning I would slice yourself a piece and put it in the microwave or toaster oven to heat it back up.


  1. Sounds nice, I know people who eat a sandwich with peanut butter and sliced banana.........andi

  2. This bread looks so good! I am glad that you are getting your new oven tomorrow. I would love if you would share this and any other posts at Showcase Your Talent Thursday I hope to see you there!

  3. Oh my goodness, all of my favorite things in one place. This looks to die for!

  4. G'day! Love the step by step photos and recipes! YUM!
    Thanks for sharing!
    Cheers! Joanne
    Viewed as part of the Foodie Friends Friday Peanut Butter Party

  5. I'm assuming you mean tsp not Tsp for teaspoon? And if so, your 3 Tsp of canola oil is really 1 T? And quantity of brown sugar is 1/2 c since no measure is indicated?

  6. I love this bread, it's so moist - and I love how it's a little chewy.
    I blended have the oats and accidentally used 3 tablespoons of canola oil, I don't know how that changed the result but it was excellent!


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