Blender Peanut Butter Bread

filed under: Bread · Breakfast · Food + Drink on August 11, 2020

Peanut Butter Bread is a super simple, but tasty bread that you can prepare in a blender! Add a banana to the mix and you get a subtle banana taste that pairs so nicely with the peanut butter flavor. Made in partnership with KitchenAid, this bread is a must-try. If you make it, show me by taking a photo and using #MakeItTogether! It’s a delicious breakfast food or anytime treat! And for another quick bread recipe, try my Chocolate Chip Banana Bread.

Peanut Butter Bread

Who knew that you could have a loaf of freshly baked bread without all the fuss of kneading the dough and letting it rise? This quick bread is even quicker than other quick bread recipes since all the mixing is done in a blender!!! I used my KitchenAid K400 Blender for this recipe, and it could not have been easier, using the 5-speed variable dial to make this simple, yet oh-so-delicious bread.

Peanut Butter Bread in Front of a Blender

What Does This Bread Taste Like?

It is subtle and sweet. Perfect for breakfast, (I love it toasted with more peanut butter smothered on- you can see it in the very last picture), a snack, or for a PB&J sandwich! Quite frankly, every time I make it, it’s gone before I can think about leftovers! 🙂

Peanut Butter Bread Recipe

Quick bread is a bread that is made without using yeast as a leavening agent. That is good news at a time when yeast can be hard to find. Be sure to check out my list of Quick Bread Recipes for more quick bread options!

Ingredients

  • Whole milk (You could also use milk lower in fat if that is all you have on hand. Or, give almond milk a try!)
  • Eggs–room temperature
  • Granulated sugar
  • Peanut butter–I used creamy peanut butter, but you could also use crunchy.
  • Banana–This is a great recipe to use up that ripe, uneaten banana. We tested this recipe with 1 banana as well as 2 bananas. There isn’t a huge taste difference, but when adding 2 bananas the bread didn’t rise quite as high and seems a bit denser. That was not a bad thing! Both were delicious.
  • Kosher salt
  • Baking powder
  • All-purpose flour

How to Make Peanut Butter Bread

All you need is a blender and the ingredients to make this Peanut Butter Bread. Begin by adding the milk, eggs, sugar, peanut butter, and banana to the blender jar. Make sure the lid is on tightly and blend all the ingredients together until you have a smooth mixture.

Next, add the salt, baking powder, and flour to the blender and blend until the flour is incorporated. Then, prepare an 8×4-inch loaf pan by spraying it with nonstick spray and pour the bread batter into the loaf pan. Bake for about 50 minutes, or until a toothpick comes out with just moist crumbs on it (not batter).

Let the bread cool in the pan for about ten minutes before transferring it onto a cooling rack. Serve with peanut butter, a little honey, or both!

Loaf of Blender Peanut Butter Bread on Marble Counter

Storing Bread

Keep the loaf of bread stored at room temperature, wrapped in plastic wrap, for up to three days. If you want to freeze the bread, make sure to let it cool completely. Then, wrap the bread tightly with aluminum foil or plastic freezer wrap and place in a heavy-duty freezer bag.

If you prefer not to use foil directly on your bread, wrap it tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date.  Bread is typically good for three to six months in the freezer, but the flavor will start to dull after about 1 month.  To thaw bread, take it out of the freezer and set it on the counter.  Allow it to reach room temperature before you take it out of its packaging.  It will re-absorb some of its moisture this way.

Cut Into Loaf of Blender Peanut Butter Bread

Looking for More Quick Bread Recipes?

Beer Bread

Cream Cheese Banana Bread

Best Zucchini Bread

Glazed Apple Cinnamon Bread

4.75 from 4 votes
Peanut Butter Bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Peanut Butter bread is a super simple, but tasty bread with just a hint of banana flavor that you can prepare in a blender!

Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: Peanut Butter Bread
Servings: 12
Calories: 260 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • 1 cup whole milk
  • 2 large eggs, room temperature
  • 2/3 cup granulated sugar
  • 1 cup peanut butter
  • 1 ripe banana
  • 1 teaspoon Kosher salt
  • 1 tablespoon baking powder
  • 1 3/4 cups all-purpose flour
Instructions
  1. Preheat the oven to 350°F.

  2. Add milk, eggs, sugar, peanut butter, and banana to the blender jar.

  3. Secure the lid and blend in the KitchenAid blender until the mixture is smooth.

  4. Add the salt, baking powder, and flour and secure the lid again. Continue to blend until the flour is incorporated.

  5. Prepare an 8x4-inch loaf pan by spraying it with nonstick spray.

  6. Pour the batter in the prepared loaf pan and bake for 50 minutes, or until done. Place a toothpick into the center of the loaf. If moist crumbs are stuck on the toothpick, it is done. If it comes out with batter, give it an additional few minutes before testing again.

Adapted from She Wears Many Hats Peanut Butter Bread

Here is how I love it… smothered in more peanut butter!

Slices of Peanut Butter Bread with more Peanut Butter on Top

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Yan says:

    So tempting!
    However will this recipe works with normal hand mixer? Or is it a must to use a blender?

    • Elizabeth Keeney says:

      Hi, Yan! I work with iambaker and am happy to help with questions. A high powdered blender works best. You could get away with using a stand mixer, but I would not recommend a hand mixer for this recipe. Have a great day!

  • Marissa says:

    Hi. What could you use in place of banana? Thansk

    • Elizabeth Keeney says:

      Hi, Marissa! I work with iambaker and am happy to help with questions. You could try a half a cup of applesauce in place of the banana. However, we have not tested that in this recipe, so I can’t say how it would affect the bread. I hope this helps, and have a great day!

  • Penny says:

    This is different! I can’t wait to try it!

  • Hope says:

    Before I make this bread can you tell me the calories, fiber and carbs?

  • Helen Terry says:

    Can I replace the banana w half cup applesauce? Allergic to bananas.

    • Elizabeth Keeney says:

      Hi, Helen! I work with iambaker and am happy to help with questions. You could certainly try using applesauce instead of bananas, but we have not tested that in this recipe. Let us know how it turns out, and have a great day!

  • Shirley says:

    I would love to bake with you. Any gluten free, dairy free recipes for my husband?

    • Elizabeth Keeney says:

      Hi, Shirley! I work with iambaker and am happy to help with questions. We don’t have any gluten-free and dairy-free specific recipes right now, but a great suggestion! Have a great day!

  • Abigail says:

    What else instead of banana can one use

    • Elizabeth Keeney says:

      Hi, Abigail! I work with iambaker and am happy to help with questions. You could try using a half cup of applesauce in place of the banana. But, we have not tested that, so I can’t say how it would affect the bread. I hope this helps, and have a great day!

  • Cookie Miles says:

    Could you use this recipe and substitute jam or something else for the peanut butter?

    • Elizabeth Keeney says:

      Hi, Cookie! I work with iambaker and am happy to help with questions. We have not tried any substitutions for the peanut butter, so I can’t say how it would turn out. Let us know if you give it a shot, and have a great day!

  • Thom says:

    Can you leave the peanut butter out, allergy?

    • Elizabeth Keeney says:

      Hi, Thom! I work with iambaker and am happy to help with questions. We have not tried this recipe without the peanut butter, so I can’t say how it would turn out. Let us know if you try it, and have a great day!

  • Coral Herholdt says:

    Looks lovely will try it soon

  • Lolly says:

    I don’t have a blender! Will this turn out if I use my stand mixer? I think my grandkids would love this!

    • Elizabeth Keeney says:

      Hi, Lolly! I work with iambaker and am happy to help with questions. You could use a stand mixer for this recipe, but the batter would not be quite as creamy or smooth. Let us know how it turns out, and have a great day!

  • Susan says:

    I cannot wait to make this, and will make it exactly as written. But I would also like to make a loaf without the banana. Have you tried making it without the banana, and not subbing anything else in its place? I don’t want it to taste sweet, as I think it would if I were to swap in applesauce? Thoughts?

    • Elizabeth Keeney says:

      Hi, Susan! I work with iambaker and am happy to help with questions. We have not tried making the loaf without the banana. Let us know how it turns out if you do. Have a great day!

  • Suzie Wheatcroft says:

    I’m afraid I do not have a kitchen aid blender. I have ninja type blender. Will that work? I also have a kitchen aid mixer. Thanks

    • Elizabeth Keeney says:

      Hi, Suzie! I work with iambaker and am happy to help with questions. A high powered blender works best. Have a great day!

  • Michelle Jackson-Marion says:

    Great recipe! bread was moist but firm. I added chopped walnuts, brown sugar and cinnamon on top and it turned out delicious.

  • Christen says:

    Will this recipe work if mixed using a stand mixer instead of a blender?

    • Elizabeth Keeney says:

      Hi, Christen! I work with iambaker and am happy to help with questions. Yes, you could use a stand mixer for this recipe, but the batter may not be quite as smooth and creamy. Have a great day!

  • Lucy says:

    I’ll definently giv it a try thanks.

  • Brent Hicks says:

    Made the peanut butter bread in a bundt pan. 325 on convection for 35 minutes. Very nice. I think next time I’ll do layers of jelly in the batter! Where can I post a picture of my bread? Thanks

  • Cora says:

    Love your site. ❤❤

    • Amanda Rettke says:

      Thank you!

  • Mary says:

    Hi Amanda,
    I have baked your peanut butter bread recipe several times, the very first time I mistakenly put 1 cup LESS of flour to your recipe, so only 3/4 cup of flour, the mixture was runny, but I cooked it for an hour at 175 degrees Celsius and the end product it was a cake texture which I much prefer! The cake version is so moist & last up to a week in a sealed container, goes great together with a cup of coffee! Thank you for your recipe.

    • Amanda Rettke says:

      Great to know, Mary! Thank you!

  • Mr.carmen Matarazzo says:

    Love recipe,but can I use Cuisinart Bread machine to mix instead of blender?

  • Judy says:

    Looks yummy

  • Marj says:

    Hi, just made this, wasn’t sweet enough for me but I used one banana and would definitely add 2 next time or more sugar. Also substituted 2/3 of the peanut butter for almond butter but missed the peanut butter flavor so won’t do that again. Any thoughts on adding chopped peanuts? The batter was thin so I worry about them sinking. Thanks

    • Amanda Rettke says:

      Hi Marj! It is definitely not a “sweet” bread and the peanut butter is subtle. However, when testing the recipe with higher quantities of peanut butter the bread did not rise or hold it’s texture. You can absolutely add some chopped peanuts, that is a great idea. I would remove the batter from the blender and pour into a bowl, and then hand stir the chop nuts to incorporate. Then pour into prepared pan. Hope that helps!