Elvis Bread

Linda Dalton


Peanut Butter and Bananas are two of my favorites. I get All Shook Up and Can't Help Falling in Love with this combination, especially when they're baked together, warm from the oven and the Fools Rush In for a slice or two of my yummy Elvis Loaf.

pinch tips: How to Knead Dough





30 Min


55 Min




cooking spray
1 Tbsp
all purpose flour
1 c
all purpose flour
3/4 c
rolled oats ground in food processor
3/4 c
1 tsp
baking powder
1/4 tsp
1/4 tsp
baking soda
ripe bananas mashed
1/2 c
creamy peanut butter
eggs room temp if possible, lightly beaten
1/2 c
canola oil
1 tsp
pure vanilla extract
1/2 c
dry roasted peanuts chopped (optional)

Directions Step-By-Step

Pre heat oven to 350 degrees. Prepare 9 x 5 x 3 loaf pan with cooking spray and flour. Set aside. In medium size bowl combine mashed bananas and peanut butter. I use a potato masher for the bananas and a whisk to combine the rest of the wet ingredients. Add the eggs, canola oil and vanilla. Combine and set aside while you assemble the dry ingredients.
In large bowl add flour, ground oats, sugar, baking powder, baking soda, and salt. Whisk to incorporate. Fold wet ingredients into the dry ingredients using a rubber spatula or wooden spoon. You don't need to drag out your hand or stand mixer for this. Add chopped peanuts(if using)and gently fold in.
The secret to moist banana bread is to not over mix the batter, and that's the result you'll acheive by doing it by hand. Pour mixure into prepared pan and bake 55 minutes. Place on wire rack to cool about 15 minutes. Carefully remove the bread from the pan and let cool another 1/2 hour. Slice and serve plain or with additional peanut butter, cream cheese or butter. Some say it's better the next day toasted with a smidge of butter.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy