Welcoming Autumn with a Peanut Butter and Banana Bread Recipe

This is a fairly easy bake that is fab hot out of the oven with a brew. It’s quite dense so packs well for a hike or will cope with the commute to work. I used Skippy Peanut Butter, which is a firm fave in our house and I’ve baked with it before. I chose to use crunchy so there would be nut chunks throughout the bake. But if that’s not your thing, it would definitely work well with smooth too!

Peanut Butter and Banana Bread

A seriously tasty autumnal bake!

 Course Dessert

 Cuisine English

 Keyword Baking

 Prep Time 10 minutes

 Cook Time 50 minutes

 Servings 10


  • 100 g butter
  • 150 g Skippy crunchy peanut butter
  • 150 g soft light brown sugar
  • 2 medium eggs
  • 250 g self raising flour
  • 2-3 medium ripe bananas


  1. Preheat the oven to 160°C, gas mark Grease and line a 1kg deep loaf tin with butter and baking parchment and set to one side. (Or just find your silicone loaf ‘tin’).
  2. Cream the butter, peanut butter and sugar until light and fluffy, then beat in the eggs.
  3. Fold in the flour to the wet mixture. Mash 2 of the bananas and fold into the mixture and then spoon into the prepared loaf tin. Make sure you smooth the top over with a spoon so it rises evenly.
  4. Thinly slice the remaining banana and arrange over the top, then bake for 45-55 minutes (I find silicone cooks quicker), or until a skewer inserted comes out clean. Halfway through the baking time, check that you do not need to cover it in foil (it can catch).
  5. Allow the cake to cool completely in the tin, and then slice and serve.

If you add an extra banana, some baking powder and switch the butter to a vegan alternative, I think this would work fine as a vegan version (from experience). I’m actually also tempted to try this with apple instead of banana, because apple and peanut butter goes well together too!

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