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!

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

4.88 from 8 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
  • 1 cup whole milk
  • 2 large eggs, room temperature
  • cup granulated sugar
  • 1 cup peanut butter
  • 1 ripe banana
  • 1 teaspoon Kosher salt
  • 1 tablespoon baking powder
  • cups all-purpose flour
  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.


  • Jo Ann says:

    Made this with my power stick. Took about 30 min. more to cook than recipe quoted. Still yummy!

  • Michelle Carroll says:

    Loved this recipe!
    Can you tell me how many carbs are in it? Asking for a diabetic friend.

    • Elizabeth Keeney says:

      Hi, Michelle! I work with iambaker and am happy to help with questions. I am glad you loved the recipe! We only supply a rough estimate of calories per serving for our recipes. Have a great day!

  • Jill says:

    FYI… blender must not be as strong as your blender. All worked until adding the flour, then pretty much had to work too hard. So just hand mixed from there! Also, due to tummy issues, used gluten free flour and added a spoon of dry peanut butter. Was concerned using gluten free flour, but came out fabulous and could not taste the banana! This recipe is a keeper!

  • Susan M. says:

    Looked great until the banana. Don’t like banana so I’ll just move on!

  • Tracy says:

    Do you have to use the banana? I have someone that is allergic but loves peanut butter.

    • Elizabeth Keeney says:

      Hi, Tracy! I work with iambaker and am happy to help with questions. You could try 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!

  • Roxanne says:

    Could you use unsweetened applesauce in place of the banana? May add to baking time as well.

  • Nancy D says:

    I will definitely try this as is first. Anything you can substitute for the eggs? I have a friend who is allergic and was thinking of making for her.

    • Elizabeth Keeney says:

      Hi, Nancy! I work with iambaker and am happy to help with questions. Here are a few egg substitutes you could try. Have a great day!

  • Beth says:

    Is the banana required to make this bread?