This Peanut Butter Apple Banana Bread has been a weekday lifesaver in my kitchen for years. I first developed this loaf during a week when ripe bananas were multiplying on my counter and I wanted something that felt indulgent but used what I already had. The combination of JUSTIN'S Honey Peanut Butter, mashed bananas, and a grated apple creates a loaf that is simultaneously sweet, nutty, and lightly spiced by the fruit's brightness. The crumb stays tender because of the coconut oil and applesauce, and the honey in the batter adds floral depth rather than pure cloying sweetness.

What makes this loaf special is its texture: it is dense enough to slice and spread with extra peanut butter but soft enough to crumble pleasingly when toasted. I remember serving this to friends on a rainy afternoon; the kitchen filled with the aroma of warm banana and peanut butter, and everyone asked for the recipe. It also travels well to potlucks and keeps for several days when wrapped tightly. Whether you bake it for a busy morning, a picnic, or just to use up fruit, this loaf is forgiving, approachable, and reliably delicious.

Ingredients

• JUSTIN'S Honey Peanut Butter, 1/4 cup: Choose the classic honey variety for a soft, sweet peanut note; smooth texture blends easily into the batter. If you prefer extra peanut flavor, use a natural or crunchy version but expect small texture changes.
• Egg, 1 large: Room temperature eggs bind the batter and contribute to a tender crumb; take the egg out of the fridge 15 minutes before mixing for best incorporation.
• Sugar, 1/2 cup: Granulated sugar balances the honey and fruit; you can reduce to 1/3 cup for less sweetness, though browning and structure will be slightly altered.
• Honey, 1/4 cup: Adds floral sweetness and helps keep the loaf moist; use mild honey so it does not dominate the banana flavor.
• Coconut oil, 1/3 cup, melted: Provides moisture and a tender crumb. Melt gently and cool slightly before adding so it does not cook the egg.
• Applesauce, 1/4 cup: Unsweetened applesauce reduces oil need while keeping the loaf soft; it also adds a subtle apple tang that complements the grated apple.
• Vanilla, 2 teaspoons: Enhances the fruit and peanut flavors; use pure vanilla extract for best aroma.
• All-purpose flour, 1 1/2 cups: The structure of the loaf comes from flour; spoon and level for accurate measuring to avoid a heavy result.
• Baking powder, 1/2 teaspoon and baking soda, 1/2 teaspoon: These leavening agents lift the loaf; the soda helps react with honey and banana for good rise.
• Salt, 1/2 teaspoon: Essential for balancing sweetness and rounding flavors; use fine salt for even distribution.
• Bananas, 3 ripe, mashed: The riper, the sweeter; spots on the peel indicate ideal ripeness. Mash with a fork leaving a few small lumps for texture.
• Apple, about 1 cup grated: A crisp apple like Gala or Honeycrisp works well; grate with a box grater and gently squeeze out excess liquid if it seems very wet.

Instructions

Preheat and prepare pan: Preheat the oven to 350 degrees F. Spray a 9 by 5 inch loaf pan with cooking spray or line with parchment, letting a small overhang for easy removal. Proper preheating ensures even rise and a consistent bake. Combine wet ingredients: In a large bowl, whisk together 1 large egg, 1/2 cup granulated sugar, 1/4 cup honey, 1/3 cup melted coconut oil, 1/4 cup unsweetened applesauce, 1/4 cup JUSTIN'S Honey Peanut Butter, and 2 teaspoons vanilla until glossy and smooth. Make sure the coconut oil is warm but not hot so the egg does not scramble. Whisk dry ingredients: In a separate bowl, stir together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Sifting is optional but helps eliminate lumps and ensures even leavening distribution. Combine wet and dry: Add the dry mixture to the wet mixture and stir until just combined. Overmixing develops gluten and results in a tougher loaf; stop as soon as you no longer see pockets of dry flour. Fold in fruit: Gently fold in 3 mashed ripe bananas and about 1 cup grated apple until evenly distributed. Fold slowly to keep some air in the batter; if the apple is very juicy, press gently in a towel to remove some liquid before folding to avoid a soggy center. Bake and test: Pour the batter into the prepared loaf pan and smooth the top. Bake at 350 degrees F for 60 to 65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 15 minutes. Cool and slice: Allow the loaf to cool in the pan for 10 to 15 minutes, then lift out using the parchment overhang and cool completely on a wire rack before slicing. Cooling lets the crumb set so slices hold together.

Storage Tips

Store the cooled loaf wrapped in plastic wrap or in an airtight container. At room temperature it will keep for two to three days; refrigerate to extend to five days. For longer storage, slice and wrap individual portions in plastic and place in a freezer bag for up to three months. To reheat, toast slices lightly or warm in a 325 degrees F oven for 8 to 10 minutes. If frozen, thaw in the refrigerator overnight before reheating to retain texture.

Ingredient Substitutions

To make this loaf dairy free keep the oil and applesauce as written; coconut oil is already dairy free. To reduce refined sugar, replace the 1/2 cup sugar with 1/3 cup maple syrup and reduce the honey to 2 tablespoons, but note the batter will be looser and may require a slightly longer bake. Swap all-purpose flour for whole wheat pastry flour in a 1:1 ratio for a nuttier flavor and denser crumb. Substitute almond butter for peanut butter only if no peanut allergy concern, but reduce honey slightly as almond butter is often sweeter.

Serving Suggestions

Serve slices plain, toasted with a smear of extra peanut butter, or topped with a thin layer of yogurt and sliced banana for breakfast. For a dessert twist, warm a slice and serve with vanilla ice cream and a drizzle of honey. Pair with coffee or black tea in the morning, or pack slices in lunchboxes for a satisfying snack. Garnish with a sprinkle of flaky sea salt to heighten the peanut and honey notes.

Cultural Background

Banana bread became popular in American home baking during the early 20th century when baking soda and leavening agents became more accessible; it is a classic use of overripe bananas. This loaf blends that tradition with peanut butter, a modern pantry staple in North America, and grated apple which nods to fruit-forward quick breads common in many home kitchens. The inclusion of honey echoes regional preferences for natural sweeteners rather than relying solely on refined sugar.

Seasonal Adaptations

In late summer, swap the apple for grated summer pear or add chopped stone fruit for a seasonal lift. During autumn, stir in 1 teaspoon cinnamon and a pinch of nutmeg to complement fall spices. For winter gatherings, fold in 1/2 cup chopped toasted pecans and add 1/4 cup dried cranberries for festive color and texture. Adjust bake time slightly for added mix-ins.

Meal Prep Tips

Prepare the batter the night before and keep covered in the refrigerator; allow to come to room temperature for 30 minutes before baking. Slice cooled loaf into individual portions and refrigerate or freeze to grab for breakfasts or snacks. Use airtight glass containers for the best cold storage, and label with date to track freshness. To refresh refrigerated slices, toast or warm briefly in the oven.

This loaf is a warm, comforting way to use up ripe fruit and make a simple, shareable treat that feels elevated by honey peanut butter. Make it your own by swapping mix-ins and enjoy the ritual of slicing a warm piece for friends and family.