Whole Wheat Peanut Butter Banana Bread

As always with my breads and muffins, this bread is 100% whole wheat, low sugar, made without oil or butter, and full of all sorts of nutritious and delicious ingredients.


Whole Wheat Peanut Butter Banana Bread



  • 1 & 1/2 C whole wheat pastry flour (NOT regular WW flour — too dense)
  • 3/4 C oats
  • 1/3 C brown sugar (or 1/2 C if you like your bread sweeter)
  • 1/4 C finely ground flaxseed
  • 1 Tbsp. baking powder
  • 1 tsp. cinnamon


  • 1 & 1/4 C skim milk
  • 1/3 C creamy peanut butter (I used salted)
  • 1 egg, beaten
  • 2 large very ripe bananas, mashed
  • 1 tsp. vanilla extract


Preheat oven to 350.

In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. Pour mixture into a non-stick or cooking sprayed bread/loaf pan (mine is 9×5) and sprinkle oats on top to make it look pretty. Bake 1 hour — do a fork check near the end to test done-ness.


Click here for the original post with lots more photos/commentary!


  1. 1

    This looks unreal and pretty easy to make! I made a sort f similar breakfasty bread with Whole Wheat Flour! I love baking with Whole Wheat Flour as opposed to all purpose because it tastes so much more filling!

  2. 2
    Stephy C says:

    I just made this and it’s A-MAZING! :)

  3. 4

    Mine did not turn out so well. Very moist, but very little flavor. I used crunchy peanut butter instead and that was the only thing different. Maybe it needed more bananas? Was hoping I found a healthier banana bread recipe. :-(

  4. 6
    Grrl Chef says:

    What kind of creamy peanut butter do you like to use for this recipe, a coarser, “natural” style that has to be stirred before use, or a smoother, more finely processed version?

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