This loaf began as a solution to an overripe banana bowl and a jar of JUSTIN'S® Honey Peanut Butter on the counter. I wanted something that felt both indulgent and wholesome: the sticky sweetness of honey, the familiar comfort of mashed bananas, and a hint of fresh apple to lift the flavors. The first time I baked it, the kitchen filled with an irresistible aroma that had my partner peeking in every five minutes. It sliced beautifully, keeping a tender crumb thanks to applesauce and melted coconut oil, and the crust developed a gentle caramelized sheen from the honey. Over the years this has become my go-to for weekend breakfasts and a surprisingly popular addition to office bake sales. What I love most is how the loaf balances textures: creamy peanut butter folded into the batter gives moistness and body, ripe bananas bring silkiness and natural sugar, and the grated apple adds small bursts of juice and a subtle crispness in the crumb. It's easy to make and forgiving—perfect when your schedule is tight but you still want something homemade. I discovered a small trick on the third bake: grate the apple with the coarse side of a box grater and gently squeeze out only excess puddling juice so the batter doesn’t get watery. That small step keeps the structure intact while preserving that fresh apple brightness that cuts through the sweetness.

Ingredients

• JUSTIN'S® Honey Peanut Butter (1/4 cup): The honey-infused peanut butter is the star—look for the signature jar with visible honey swirls. It adds both nutty richness and a sweet floral note; creamy texture blends evenly into the batter.
• Egg (1 large): Acts as the binder and contributes to rise and structure. Use a room-temperature egg for better emulsion with the wet ingredients.
• Sugar (1/2 cup) and Honey (1/4 cup): The combination gives balanced sweetness; granulated sugar supports structure while honey adds moisture and a caramelized crust.
• Coconut oil (1/3 cup), melted: Gives a round mouthfeel and keeps the loaf moist. Use refined if you prefer a neutral flavor, or unrefined for a subtle coconut note.
• Applesauce (1/4 cup): Acts as additional moisture and contributes to tenderness—unsweetened is best to control overall sweetness.
• Vanilla (2 teaspoons): Rounds flavors and complements both peanut butter and honey.
• Flour (1 1/2 cups), Baking powder (1/2 teaspoon), Baking soda (1/2 teaspoon), Salt (1/2 teaspoon): Standard leavening and seasoning combination for an evenly risen loaf.
• Bananas (3 ripe, mashed): The riper, the better for flavor and natural sugars—look for brown-spotted bananas for maximum sweetness and moisture.
• Apple (1 cup grated): Use a crisp eating apple like Honeycrisp or Fuji for texture and bright acidity; grate coarsely to keep little pockets of freshness in the crumb.

Instructions

Preheat and Prepare: Preheat the oven to 350°F (177°C). Grease a 9 x 5-inch loaf pan with cooking spray or line it with parchment so you can lift the loaf out cleanly. Proper preheating ensures steady rise and predictable bake time; place a rack in the center of the oven for even browning. Combine Wet Ingredients: In a large mixing bowl, whisk together 1 large room-temperature egg, 1/2 cup granulated sugar, and 1/4 cup honey until slightly thickened. Add 1/3 cup melted coconut oil, 1/4 cup applesauce, 1/4 cup JUSTIN'S Honey Peanut Butter, and 2 teaspoons vanilla. Whisk until smooth and glossy—this emulsion traps air and helps the loaf rise uniformly. Mix Dry Ingredients: In a separate bowl, whisk 1 1/2 cups all-purpose flour with 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt. Sifting is optional but helps avoid lumps. Add the dry mix to the wet mixture and stir with a spatula until just combined; avoid overmixing to keep the crumb tender. Fold in Fruit: Fold in 3 mashed ripe bananas and 1 cup grated apple using gentle strokes until distributed through the batter. Look for a uniform batter with visible banana strings and small apple pieces—too much stirring will activate gluten and toughen the loaf. Transfer and Bake: Pour batter into the prepared loaf pan, smoothing the top with a spatula. Bake on the center rack for 60–65 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes. Cool and Slice: Allow the loaf to cool in the pan on a wire rack for 15 minutes, then lift it out (if lined) and cool completely before slicing. Cooling fully stabilizes the crumb and makes cleaner slices—patience pays off.

Storage Tips

Store the cooled loaf wrapped in plastic wrap and tucked into an airtight container at room temperature for up to 2 days. For longer storage refrigerate for up to 5 days; bring slices to room temperature or warm briefly before serving for the best texture. For freezing, slice the loaf, place layers of parchment between slices, and store in a freezer-safe bag for up to 3 months. Reheat slices in a toaster oven or microwave at 50% power for 20–30 seconds; this revives the aroma and softens the crumb without drying it out.

Ingredient Substitutions

If you need gluten-free options, replace the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum; expect a slightly different crumb. Swap JUSTIN'S® Honey Peanut Butter for almond butter or seed butter (sunflower) to avoid peanut allergens—note that texture and sweetness will vary. For a lower-sugar version, reduce the granulated sugar to 1/3 cup and increase applesauce to 1/3 cup; the loaf will be less sweet but still moist. To make it dairy-free and vegan, replace the egg with a flax egg (1 tbsp milled flaxseed mixed with 3 tbsp water, chilled) and use maple syrup instead of honey, though rise and texture will change slightly.

Serving Suggestions

Serve thick slices toasted with butter or extra peanut butter for an indulgent breakfast, or offer thin slices with a smear of ricotta and a drizzle of honey for brunch. Pair with strong coffee or a spiced chai; the loaf’s sweetness holds up well to bold beverages. For a snack plate, include apple slices, a handful of walnuts, and yogurt to complement the loaf’s nutty and fruity profile. Garnish with thin apple ribbons or a light dusting of powdered sugar for a gift-worthy presentation.

Cultural Background

Banana bread is an American home-baking classic that rose to popularity during the Great Depression as a way to use overripe fruit and stretch limited ingredients. Adding peanut butter and grated apple is a modern twist that nods to regional preferences—peanut butter is deeply rooted in American pantry culture, and apples reflect autumnal harvests in temperate climates. This loaf sits at the intersection of comfort baking and inventive home cooking, where pantry staples are reimagined into something celebratory.

Seasonal Adaptations

In autumn, use a tart Granny Smith and fold in a teaspoon of ground cinnamon and 1/4 teaspoon nutmeg for a spiced version. In spring, add a handful of chopped strawberries or rhubarb pieces to brighten the loaf. For winter celebrations, fold in 1/3 cup chopped toasted pecans and a tablespoon of maple syrup for deeper, warming notes. Small seasonal swaps make the same basic batter feel entirely new across the year.

Meal Prep Tips

Slice the cooled loaf and portion into single-serve resealable bags for easy breakfasts. Toast slices and top with Greek yogurt, a sprinkle of granola, and fresh fruit for a balanced grab-and-go meal. Double the recipe and freeze half the batter in a lined loaf pan—wrap tightly and bake frozen (add 10–15 minutes to bake time) when you want a freshly baked loaf without mixing ingredients on the day.

This Peanut Butter Apple Banana loaf is one of those comforting, flexible bakes that rewards small experiments. Whether you keep it classic, add mix-ins, or adapt it for dietary needs, it’s a dependable companion for mornings, snack times, and casual gatherings. I hope you make it your own and enjoy the cozy, nutty aroma that fills the house when it bakes.