Peanut Butter Banana Blender Bread Recipe

Peanut Butter Banana Blender Bread recipe – this quick bread couldn’t be faster to make! Mix all ingredients in a blender, pour into a pan and bake! No flour, no white sugar yet sweet and delicious! 

With the school back in session and the weather in mid 70s, I am feeling the urge to start my fall baking. Muffins and quick breads come to mind first as they are such a great snack to add to your lunchbox or to grab and go. And then lets go a little further and make this a healthy snack. As in flourless and filling. And theeeeen  – let’s make it in a blender! As in throw the ingredients in and blend until smooth.

I took my very favorite Blender Muffin recipe and turned it into a bread. In place of chocolate chips, I made a brown sugar cinnamon swirl that is an unexpected sweet surprise. And we all love a good surprise. Especially a sweet one! 😀

I tested this recipe by baking it at 375 degrees F and the loaf had a cracked domed top which I love. If baked at 350 degrees F, the loaf will be flatter. Both loaves are equally moist and delicious. If your oven tends to run higher, I recommend baking it at 350 degrees F.

I slice the whole loaf of this bread and packed it into little sandwich ziploc bags and took on our road trip last week. My kiddos loved it! I knew they are getting a healthy and filling snack. My Hubby and I enjoyed few slices with our morning coffee this weekend and it was crazy good. My Husband is not a sweet bread loving person so to see him devouring few slices of this bread – I knew it was a winner recipe! 😀

Enjoy, friends!

Peanut Butter Banana Blender Bread Recipe

Author: Anna

Peanut Butter Banana Blender Bread recipe - this quick bread couldn't be faster to make! Mix all ingredients in a blender, pour into a pan and bake! No flour, no white sugar yet sweet and delicious!

5 from 5 votes

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Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Course Breakfast

Cuisine American

Servings 1 loaf

Calories 2199 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

for the swirl:

• 3 Tablespoons packed brown sugar
• 1 teaspoon ground cinnamon

for the bread:

• 2 cups old-fashioned oats
• 1/2 cup creamy peanut butter
• 2 medium bananas (the more ripe the sweeter the muffins)
• 2 large egg
• 1/2 cup Greek yogurt OR sour cream
• 6 Tablespoons packed brown sugar
• 1 teaspoon pure vanilla extract
• 1.25 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

 

• Spray a 9” x 5” loaf pan with non-stick cooking spray. Set aside.
• Preheat oven to 350 degrees F.
• In a small bowl, mix brown sugar with cinnamon. Set aside.
• Place all ingredients in a blender. Blend for 20 seconds, until the ingredients start to come together.
• Scrape sides of blender jar.
• Blend 20 to 25 seconds more until the batter is smooth. It will look a little grainy from the oats.
• Pour half of the batter into prepared pan. Sprinkle with cinnamon sugar. Top with remaining batter.
• Bake bread for 40 to 43 minutes OR until the top is dry and golden brown.
• Cool in pan for 10 to 15 minutes. Transfer onto a cooling rack or wooden cutting board and cool completely.

Nutrition

Calories: 2199kcal | Carbohydrates: 303g | Protein: 77g | Fat: 85g | Saturated Fat: 18g | Cholesterol: 332mg | Sodium: 2510mg | Potassium: 3179mg | Fiber: 31g | Sugar: 151g | Vitamin A: 625IU | Vitamin C: 20.5mg | Calcium: 637mg | Iron: 12.6mg

Keyword bread

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