Peanut Butter Banana Oat Bread Recipe for Moist, Nutty Loaves

The BEST peanut butter oat banana bread! This simple recipe yields a super moist, nutritious banana bread. Powdered peanut butter and oats boost the protein and texture for a satisfying, healthier treat.

Happy New Year and welcome to a fresh start! After holiday indulgences, this peanut butter oat banana bread is the perfect balance of comfort and nourishment—easy to make, wonderfully moist, and packed with protein and flavor.

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This loaf combines rolled oats, powdered peanut butter, milk and eggs to deliver extra protein and texture without sacrificing taste. It’s a great option for breakfast, snack or an afternoon pick-me-up.

How is this peanut butter oat banana bread packed with protein?

Oats, powdered peanut butter, milk and eggs all contribute protein. Powdered peanut butter is made from roasted peanuts with most of the oil removed, leaving protein and fiber in a convenient powder. Rehydrated or mixed directly into batters, it adds peanut flavor with fewer calories than traditional peanut butter, and it blends well into baked goods, yogurt and oatmeal.

You can usually find powdered peanut butter in the peanut butter aisle or natural section of grocery stores, in bulk at some markets, or online. It’s a handy pantry staple for boosting protein in recipes.

Four plates with slices of peanut butter oat banana bread

How to make peanut butter oat banana bread

Start by combining old-fashioned rolled oats, powdered peanut butter and milk in a small bowl or measuring cup. Stir and let the mixture sit for 10–15 minutes so the oats and powder absorb the milk and thicken. Prepare a 9×5 loaf pan by greasing it or lining it with parchment paper.

In a mixing bowl, mash ripe bananas (yellow with brown spots for best sweetness). Add the eggs and beat until combined, then stir in the brown and granulated sugars.

Mashed bananas, eggs and sugar in a glass bowl

To keep the method simple, add the flour, baking soda and salt on top of the banana mixture and give the dry ingredients a brief stir. Then fold the oat, peanut butter and milk mixture into the batter. The oat mixture will be quite thick—stir just until everything is incorporated to avoid overmixing.

Wet and dry ingredients for peanut butter oat banana bread

Pour the batter into the prepared 9×5 loaf pan and bake at 350°F (175°C) for about one hour. The loaf is done when the top is lightly golden and a tester inserted into the center comes out with a few moist crumbs.

Peanut butter and oats being mixed into banana bread batter

Allow the bread to cool in the pan on a wire rack. Serve warm or at room temperature—either is delicious.

Does banana bread need to be refrigerated? Can it be frozen?

Store the loaf covered at room temperature for 1–2 days. To extend freshness, refrigerate for 4–5 days. For longer storage, cool completely, wrap tightly in plastic wrap, place in a zip-top bag and freeze for up to 2–3 months. Thaw overnight in the refrigerator and warm before serving, if desired.

Other healthier breakfast recipes

Healthy Breakfast Cookies
Healthier Chocolate Zucchini Bread
Zucchini Oat Bran Chocolate Chip Muffins
Banana Oat Bran Muffins

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Yield: 1 – 9×5 loaf

Peanut Butter Oat Banana Bread

A simple, moist banana bread made healthier with oats and powdered peanut butter for added protein and flavor.

Prep Time
20 minutes

Cook Time
1 hour

Total Time
1 hour 20 minutes

Ingredients

½ cup old-fashioned rolled oats
½ cup powdered peanut butter
½ cup milk
1 ½ cups ripe bananas, mashed (about 3 bananas)
2 large eggs
¼ cup brown sugar
½ cup granulated sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda

Instructions

Preheat oven to 350°F (175°C).
In a small bowl, mix oats, powdered peanut butter and milk. Set aside to soak 10–15 minutes.
Prepare a 9×5 loaf pan by greasing or lining it with parchment paper.
In a medium to large bowl, mash the bananas. Add eggs and beat well, then mix in both sugars.
Add flour, salt and baking soda and stir a few times to begin combining. Fold in the oat and peanut butter mixture and stir just until incorporated.
Pour batter into the prepared pan and bake about 1 hour, until the top is lightly golden and a tester shows a few moist crumbs.
Allow the pan to cool on a wire rack.
Serve warm or at room temperature.

Notes

Store covered at room temperature for 1–2 days or refrigerate for 4–5 days. Freeze wrapped for up to 2–3 months; thaw overnight in the refrigerator.

Did you make this recipe?

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