Peanut Butter Banana Bread

Peanut Butter Banana Bread with Peanut Butter Steusel Topping

Have you heard?  If you follow me on Facebook or Twitter you may have seen me post or tweet about Holiday Thyme.  It’s my first book coming out November 1st with easy holiday inspired recipes and menus.  I am really excited about this project and it is the first of a series of e-books I’m doing that will include in 2013 Spring Thyme and Summer Thyme.    

Holiday Thyme will be first released to anyone that joins the 65-Day {Holiday} Challenge that is being held by professional organizer, author of the book Organize Now! and my friend, Jennifer Ford Berry.  If you are looking for stress-free solutions for the holidays you definitely need to check out this challenge.  You can click here for more information. 

I can’t wait to give you a glimpse of Holiday Thyme and so happy to share my favorite “thyme” of year with you in this e-book.

So now that the cat’s out of the bag meet the moistest Peanut Butter Banana Bread you ever tried.  Who can beat the combination of peanut butter and banana?  It’s one of my favorites, especially in a smoothie and in this bread.  

Between Mother Thyme and Holiday Thyme I have had late nights and early mornings.  Waking up to a hot cup of coffee and a slice of this bread that I have in the freezer makes for an easy morning.  The freezer is a great place to stash homemade baked goods pre-sliced to have on the go.  I recently found a Cranberry-Almond Scone way back in the freezer that was from a year ago.  I quickly defrosted it and it tasted like I just baked it yesterday.  If you every have left over baked goods and you don’t want eat the rest now, instead of it going to waste pop it in the freezer to have when needed.  

Peanut Butter Banana Bread with Peanut Butter Steusel Topping


Peanut Butter Banana Bread


  • 1 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 3.4 ounce box vanilla instant pudding mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups ripe banana, mashed (about 3 bananas)
  • 1/2 cup vegetable oil
  • 1/2 cup peanut butter
  • 1/2 teaspoon vanilla extract

Peanut Butter Streusel Topping:

  • 1/3 cup all-purpose flour
  • 2 tablespoons butter, chilled and cut into small pieces
  • 2 tablespoons light brown sugar
  • 2 tablespoons peanut butter


  1. Preheat oven to 350 degrees Fahrenheit. Spray cooking spray on a 9×5 inch loaf pan and set aside.
  2. In a large bowl stir together flour, sugar, vanilla pudding mix, baking powder, baking soda and salt. Make a well in the center of the flour and add in eggs, bananas, vegetable oil, peanut butter and vanilla. Stir all ingredients together until blended.
  3. For streusel topping-
  4. In a small bowl combine flour, butter, brown sugar and peanut butter. Using a fork or pastry blender blend together until mixture is crumbly.
  5. Pour into prepared loaf pan. Sprinkle with streusel topping and bake for 50-55 minutes until tester inserted into the center of loaf comes out clean.
  6. Cool on wire rack completely before removing from pan.

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