:max_bytes(150000):strip_icc()/228747-banana-peanut-butter-bread-Claire-4x3-1-ac9c484fc305431db1b3809cf812e934.jpg)
Quick, easy and very yummy too. Good for breakfast or snacking.
Ingredients
- ½ cup butter, softened
- 1 cup white sugar
- 2 eggs
- ½ cup peanut butter
- 2 bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup chopped walnuts
Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5×9 inch loaf pan.
Step 2
In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
Step 3
Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 15 | |
| Calories 266 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat5g | 26% |
| Cholesterol41mg | 14% |
| Sodium179mg | 8% |
| Total Carbohydrate32g | 12% |
| Dietary Fiber2g | 6% |
| Total Sugars16g | |
| Protein6g | |
| Vitamin C1mg | 7% |
| Calcium17mg | 1% |
| Iron1mg | 7% |
| Potassium166mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
Elvis would come back from the grave
-
The combination of banana and peanut butter was wonderful. I used chunky peanut butter, plus some walnuts added. Also, I made muffins instead of bread, so it would transport to the golf course better! Everyone raved!!
-
This bread is really, really good. Just the right balance of banana and peanut butter flavor.
-
Very simple, easy recipe to follow. Children should enjoy making this bread if they want to get their feet wet in the kitchen, so to speak. And the flavors are wonderful; you can taste both the peanut butter and the banana without either flavor battling the other. That balance is hard to find!
However, I do think the bread is too dense. The outer edges browned and lost moisture while the center was still cooking, and the resulting loaf was quite heavy. An appropriate dessert, perhaps. But this bread is not the best for breakfast. -
I found this to be VERY good. I liked the banana and peanut butter combo. After about 30-40 minutes I had to cover it with foil–was browning to quickly. I thought trying some chocolate chips would be a nice addition.
-
Really tasty and easy to make. However, mine fell apart after I took it out of the oven although it seems to be baked perfectly.
-
Good and moist. Try adding 1/2 cup mini chocolate chips.
-
My husband and I loved it. I put some mini chocolate chips in and left out the walnuts. I made it very early in the morning and forgot the eggs! It still came out very good. I also used light margarine to cut down the fat.
-
The combination of the peanut butter and the banana is exceptional.
I even added some dark chocolate squares (chopped) to the batter, which makes
the bread even more wonderful!! -
I didn’t really like this bread. The flavor was strange and it was much drier than my regular banana bread. I would not make it again.
-
Great recipe! There is just enough peanut butter to give it a unique taste. It is also very simple to make.
-
My husband loves this bread. It is so good, especially with a maple spread.
-
I thought this recipe was very good, but definitely needed the chocolate chips. The taste isn’t that different from regular banana bread, but just a little heavier because of the peanut butter. The tip about covering the bread with tinfoil because it browns quickly (before fully cooked) was invaluable! thanks!
-
I wasn’t terribly thrilled by this bread. I made it with chocolate chips, and without. I also made a plain banana bread at the same time, and like it much better. Took well over 70 minutes to bake, and to be honest, wasn’t really worth the wait.
-
I made 8 small loaves to wrap and give as christmas gifts. I baked them for 45 inutes instead of 70. They were moist and very good.
-
I think the peanut butter flavor takes away from the banana bread. I also think that the peanut butter leaves the bread very bland. It seems as if it would add more flavor, but I think it takes away.
-
Okay, so I had to tweak this recipe as I found I was short on ingredients. I used only 3 tbsp butter, 1/4 cup chunky peanut butter, 1/2 cup peanuts (crush them before adding to batter) and added 2 cups All-Bran Cereal for fiber(soak w/ water for 5 minutes). YUMMMMM!! Oh, and I added 1/4 cup mini chocolate chips to half the batter. I made 24 muffins. 3 grams of fiber per muffin. Only reason I don’t give it 5 stars is that I wish it were a little lower in calories, but still very, very good.
-
Yummy in the tummy!
-
It had a good flavor, not too heavy on the peanut butter, but it came out dry and rubbery in texture.
-
Easy and awesome
-
GREAT FOR BREAKFAST. GETS YOU UP AND GOING. GOOD FLAVOR. I USED VERY RIPE BANANAS.
-
A moist, tasty bread. I added a handful of chocolate chips. Makes a great bread for breakfast or evening.
-
I thought this one was fantastic. Just peanutty enough to complement the banana.
-
This wasn’t as good as I thought it was going to be. I didn’t think it had enough flavor. It was also a little to dense and dry for my taste. I won’t be making this again.
-
This bread cooked very well, but the taste was mediocre – nothing special. I had leftover bananas and had all the other ingredients to make this, so I did. I did like it enough to want to make it again.
-
A little bland.
-
This recipe is different and delicious. After reading the reviews stating the bread was a little dry and the PB flavor wasn’t very pronounced, I made some modifications – with great results! Reduce the flour to 1 and 3/4 cups and increase the peanut butter to 3/4 cup. Cover the bread with foil after an hour or it will get very dark. I omitted the walnuts because I felt they would compete with the PB flavor and added a 1/2 cup of chocolate chips which really pulled the flavors together beautifully. Raisins would be great too though. The bread requires at least 1 hour and 20 minutes to bake. This is very filling and delicious! Thanks!
-
I used chocolate chips instead of the walnuts. It tasted good, but there wasn’t much peanut butter flavor. Adding more peanut butter or crushed peanuts to the batter might have helped.
-
I had leftover bananas and made this. It was so-so. I only had reduced-fat peanut butter on hand so maybe that’s why I didn’t like it too much. It was kinda dry and not too flavorful. I may make it again using normal peanut butter to see if it’s any better. It was so-so.
-
Very nice DENSE banana bread. Make sure to use chunky PB for more texture. Tastes great toasted with melting PB on top.
-
This was a good recipe, but I had to add some ingredients. I added an extra 1/4 c. of peanut butter, 1 tsp. of vanilla, 1 tsp. of cinnamon, and an extra banana. It came out great, but took a very long time to cook and came out a little crumbly. Lastly, I used reduced fat chunky PB and surprisingly it still had great taste and was very moist!
-
This turned out really good!
I used 1/2 cup apple-Raspberry sauce instead of the butter, added a little more chunky peanut butter, vanilla & cinnamon as well. Plus a few pecan pieces & a handful of chocolate chips.
This turned out very nice and moist, with a great taste that is definately different but very tasty.
Definately give it a go! -
I doubled the recipe and it was delicious! I left out the walnuts because my family doesn’t “do nuts” however, I think adding some choc. chips would be a nice addition.
-
I just finished taste testing this and I have to say – YUM! It was hard waiting so long for it to cook – it took me 80 minutes, plus time to cool, of course. I covered the bread after cooking 50 minutes and it came out perfect. I find the texture to be very good – not too dense as some say. The flavors meld very well. It’s not too p-nutty or too banana-y, but definitely has flavor. I followed the recipe just like it says but omitted the walnuts. I’ll try it with chunky p-nut butter next time. Thanks for a great alternative to plain banana bread.
-
I thought this was a very good bread, but I did make modifications, based on suggestions from other reviewers. I added a t. of vanilla and 1/2 C. of chocolate chips, after tossing them in the dry ingredients so they wouldn’t sink to the bottom. I reduced the flour to 1 3/4 C. and increased the p.b. (chunky) to 3/4 C. I also omitted the walnuts. I had foil on it for about the last 20 minutes of baking, and it was still plenty dark. Tasty and a nice variation on plain old banana bread!
-
What a great recipe! I made it late last night, into muffins, so that our family would have a good breakfast in the morning. It was a big hit! As per another review, I only used 1 3/4 flour. I used (3/4 cup) almond butter instead, and it smelled and tasted wonderful. For the muffins, it only took about 35-40 minutes in the oven, and I covered it with foil after about 25 minutes. I didn’t have chocolate chips on hand, but will definetely add it next time. That would make for a 5 star recipe for sure!
-
Peanut butter kept the bread moist, but not an overpowering peanut butter taste. I will make again!
-
Pleasantly dense texture, moist, but not greasy. Mild flavor. All around, a great bread. Heartier than regular banana bread.
-
My family loves this bread. I have used 1/2 cup of white sugar and 1/2 cup of brown sugar and I also added about 2 teaspoons of cinnamon and a teaspoon of vanilla. I make this bread a lot and its a terrific snack or dessert.
-
This was a little dry and you couldn’t really taste the peanut butter. I was disapointed.
-
Very easy to make, and it was a big hit at work!
-
This turned out good. My kids liked it. It could have used even more pnb then I used. I made changes 1 3/4C flour & 1 extra banana. Also added vanilla flavoring. Added 3/4C pnb (coulda used more.) Some pnb and choc chips.
-
I Love This Recipe! We just Finished Up The Last Loaf And I’m Making It Again Right Now. My Little 5 Year Olds LOVED It And Now They’re Helping Me Make Another Loaf, I Am Trying Choc. Chips This Time Too. Thanks so much!
-
I really wanted to try this but I only had 1 banana so I halved the recipe and made the batter into muffins. I omitted the walnuts just because I don’t like them in my breads, and baked the muffins for 20 minutes. I ended up with 10 delicious, moist, flavorful and LIGHT textured muffins that were just GREAT by themselves or with a bit of strawberry jelly on them. SUPER.
-
Too much peanut butter and not enough banana.
-
Excellent. As suggested by previous reviewers I add vanilla, extra pb, and extra bananas. Also usually bake as muffins, 20 – 25 minutes. My kids love them, always a hit.
-
This is a great recipie. I used some suggestions from other reviews. I used 3/4 cup of peanut butter and 1 3/4 bup of flour. I did not use the walnuts. My whole family loves this bread!
-
my kids love it!
-
Yummy stuff! I made the following substitutions: 1/2c unsweetened applesauce instead of butter; 1c Splenda instead of sugar; wheat flour instead of all-purpose. I also used 3/4c peanut butter and 1-3/4 cups flour, as recommended by other reviewers. Also added a couple handfuls of chocolate chips, and made muffins (6 large, cooked appx. 30 mins) instead of bread. Hmm…I’m not sure that this even qualifies as the same recipe, but I used this one as the starting point, and even with some tweaking it was still yummy!
-
Overall good, but I didn’t like it so much right out of the oven. After it was refrigerated for a few hours, it tasted much better.
-
Such great flavor!! I read all the reviews & made following adjustments…3 very ripe bananas; 3/4 cup crunchy peanut butter (left out the walnuts–had it been smooth would have left in walnuts); 1 3/4 cup all purpose flour; and added 1/8 tsp. salt; all other ingredients as is. Covered with aluminum foil after baking for 30-40 mins to keep from getting too brown for rest of bake time. Just soooooo yummy!
-
I don’t usually like banana bread, but the peanut butter in the receipe really evened everything out.
-
I made these into 16 muffins. I skipped the walnuts, added extra banana and pb. i also added a cup of PB chips. They were so moist and tasty. I would love to try them with some whole wheat flour. I will def be making these again
-
This was good. I followed another review and only used 1 3/4 cup flour and 3/4 cup peanut butter. Also used 1/2 cup mini chocolate chips. The bread had a mild peanut butter taste. I thought the chocolate chips were a good addition. I baked for 78 minutes. The bread was good and moist but the middle center caved in an inch and I don’t know why as the bread was cooked through. Will probably make again if I have the ingredients on hand.
-
These were a nice change from regular banana bread. I made them lower in fat and sugar by making the following substitutions: 1/2 cup low fat pb, 1/3 white sugar, 1/3 brown sugar, 1 1/2 wheat flour, 1/4 milled flax seed, and omitted walnuts. oh, replaced butter with 1/2 sugar free applesauce. I made 12 muffins and they were done in 30 min. Delicious and guilt-free!
-
I really enjoyed the muffins I made based on this recipe and other’s reviews. I used 3 bananas, 3/4 Cup chunky peanut butter, 1 3/4 Cups flour, and added 1 teaspoon of vanilla. Then I baked them as muffins for 25 minutes. Everyone at work loved them. 🙂 The remaining batter I did in a loaf pan – but it did take a long time to cook all the way through – but when it was done, it was tasty too. 🙂 Give some variation of this recipe a try!
-
WOW, my family thought that peanut butter and bananas wouldnt go in the same sentence much less bread! (ha ha ha)I tried it out for eht extra protien provided, this is great! We have been making it a couple of times a week now and for friends and everyone loves it! ( I omit the nuts)
-
This was great. Not over powering with peanut butter. I omitted the nuts and added chocolate chips. I had made 4 different kinds of banana bread one afternoon (all 1st time recipes) and this one was ranked #1 by everyone in the family.
-
This bread was pretty good. Although i thought it would NEVER get done baking. Very dense and moist. Fall apart moist actually. Good flavor. I did as others recommended with more banana and more PB. But after eating one small slice, it was enough. Very filling. Wouldnt be something i make all the time.
-
A little too dry for me…Thanks though 🙂
-
I made this recipe and loved it. I’ll be making this one again and again. The only thing I did different was use more peanutbutter and added a teaspoon of vanilla.
-
I’m not sure what to make of this recipe. I used a combination of natural peanut butter and almond butter (I only had a little bit of each left in the jars). Otherwise I followed the recipe exactly. This slightly sweet bread has the texture of banana bread, but it seems that neither the banana nor nutty flavors came through. I may try this again except with some tweaking…maybe adding more banana would help?
UPDATE: So I tried this recipe again only using 1 3/4 c flour and 1 cup crunchy peanut butter and a dash of cinnamon. The cinnamon enhanced what little banana flavor there was. I also made sure there were some chunks of banana. Still not as banana-y or peanut-y.
-
Not a bad recipe, but not my favorite either. I used 1 cup chunky peanut butter, 3 bananas, 1 tsp vanilla and no walnuts. I of course could taste the nuts from the peanut butter, but even adding twice as much as the recipe called for you could not actually taste the peanut butter at all. And it wasn’t REAL banana-y even with the addition of an extra banana. I really prefer the chocolate chip banana bread recipe I use (I believe I found it on this site even). Good recipe, but probably won’t make this one again.
-
My husband and I loved this! We made it with a little vanilla and chocolate chips.
-
WOW! I just tried this recipe today for the first time, and it far exceeded my expectations! Like others, I made modifications based on my own likings and my desire to make it a little more healthy, plus to add things I had in the house. I also decided to make them in muffin form with the following substitutions: 1/2 cup low fat crunchy peanut butter, 1/2 cup white sugar, and I omitted walnuts since I had crunchy peanut butter. I also replaced half the butter with 1/4 cup of applesauce. I made 12 muffins and they were perfect in 30 minutes. I have eaten 2 already, one warm out of the oven and one cooled. Yum!
-
I tried this & made it for my job. I used 1 cup extra crunchy PB 1 t vanailla & omitted walnuts. Added a little extra flour toward the end so it wasn’t so sticky, and baked & baked and baked. Everyone like it, even more the next day after it cools & meld flavours together.
-
Really good bread for all the right reasons – gave them to my son and teammates after sports practice, perfect “recovery” food. Daughters like it toasted in a little butter in a frying pan for breakfast on cold mornings instead of regular toast … can you blame them? Will definitely make again!
-
This is our families favorite banana bread. Thanks for the great recipe. We have made it many times and it doesn’t last long around our house.
-
Even my husband, who is not a big fan of quick breads, said this was delicious! I altered it with a few suggestions from other reviews: 1/2 c. white sugar, 1/2 c. brown, 3/4 c. PB, 3 bananas, 1 tsp. vanilla, 1 c. flour, 3/4 c. whole wheat flour. This is definitely a new favorite!
-
Wow! I have made this about 30 times now. My toddler loves it, my neighbors love it, my friends love it. I add 1/2 cup of choc. chips. Also I substitute one cup flour with 1 cup whole wheat flour. Tastes the same. Totally easy, somewhat healthy and yummy!
-
Either my wife or myself printed out this recipe months ago and never payed much attention to it. I used it as a bookmark in another recipe book. I happened to pull out the sheet and left it on the counter. My wife thought I wanted her to make the recipe.
Well, she made it and the family is sorry we waited so long to try this. It is an amazing recipe. Perfect blend of banana and peanut butter.
We did use “I Can’t Believe It’s Not Butter” in place of butter and we used Maranatha Organic Peanut Butter which does not have any sugar added.
Next time we will experiment using 1/2 cup Splenda for 1/2 the sugar. We may also try to use 1/2 white whole wheat flour as well to see if we can add a bit more fiber and possibly make this a “bit” healthier.
-
This is a nice hearty bread! I used all whole wheat flour, brown sugar, and omitted the nuts. I baked in a square cake pan and it was done in 30 minutes! Thanks – will be great with coffee for breakfast tomorrow!!!
-
Absolutely outstanding!!!!
I Adjusted the recipe by using:
2 over-ripened bananas
1/2 cup smooth Peanut Butter
1 3/4 cups of flour
1/2 cup unsweetened applesauce
1/4 cup butter
1/2 cup of chocolate chips
and I omitted the nuts.I also used convection bake and a rubbermaid microwave cookware bundt pan instead of a loaf pan. It was still necessary to cover the bread with aluminum foil during the last 10 minutes of convection baking to prevent overbrowning.
We served this ina bowl with bananas & fresh cream. AMAZING! Thanks for the great recipe! -
This recipe was much more dry than my regular banana bread recipe. I wouldn’t make it again.
-
Incredible. It was easy to make and a great change from regular banana bread. The peanut butter taste is noticably wonderful.
-
This was good, but surprisingly dry for having butter, peanut butter and banana. Good taste though and my friends liked it.
-
Pretty good banana bread. I also ncreased the PB and banana and thought the subtle taste of both was great. Really good with a little butter on it the next day too.
-
It was okay. Needed more bananas and more peanut butter, though- flavor was lacking.
-
This bread is GREAT, I used Grandma’s Peanut Butter – found on this site, a teaspoon of cinnamon and 1/2 a cup white sugar and 1/2 a cup brown sugar. DELISH
-
This is the BEST banana bread recipe out there, especially if you love peanut butter. I doubled the recipe and made four mini loaves (they freeze great). For the double recipe, I used 6 large very ripe bananas and 1 and 1/4 cups chunky peanut butter. Since I used the chunky peanut butter, I omitted the walnuts but added 2 t. vanilla. In our oven at least the 70-minute baking time is way too long. I baked two mini loaf pans at a time for 45 minutes, and they were perfect – I covered with foil the last ten minute so the top wouldn’t get too brown. The bread turned out fabulous – very moist. I also added chocolate chips to two of the loaves -devine!
-
So good! I made it into muffins and they were fabulous!
-
Great recipe. Nice moist consistency, and the peanut flavor was not overwhelming (I used crunchy PB & didn’t add nuts).
-
I was looking for a recipe to customize. This one tolerated my tinkering beautifully. The results, a very pretty medium brown loaf filled the kitchen with an elusive blend of banana and p.b. smells. The first slice was not too crusty (can be a problem with freshly baked quick bread), finely crumbed, moist not not at all too sweet. My modifications were, 1/4 c butter, 2/3 c honey instead of white sugar, 2/3 c super chunk p.b., 1/2 c roasted peanuts, cinnamon & vanilla extract 1/2 t ea. All processed in food processor. A great recipe! Wonder if I could substutute applesauce for banana?
-
Bland taste – not as good as regular banana bread or muffins.
-
How does Bananas, Peanut Butter and Chocolate Chips sound? The changes I made were: 4 overripe bananas, 1 tsp baking powder, 1 tsp baking soda AND the best part, rather than walnuts (which I didn’t thnk went well with the peanut butter), I added 1 1/4 cups chocolate chips. Instead of a loaf of bread, I made 12 large muffins and baked them for about 25 minutes. I can hardly wait for the muffins to cool down so I can try one. This will definitely be a recipe I make again…of course, omitting the walnuts and adding the chocolate chips!
-
Subbed 1/4 cup applesauce for 1/4 cup of the butter. Subbed 1/2 cup brown sugar for 1/2 cup of the white sugar. Used 3 bananas and 3/4 cup Smart Balance peanut butter. Used 1 cup WW flour and 1 cup white flour. Added choc chips instead of nuts. Baked as muffins instead of as bread. 325 for 27 minutes. Also had enough for a pan of mini muffins. Good but I like the mocha chocolate chip banana muffins on this website even better.
-
This s a great recipe, especially when you follow a combination of the reviews i.e 1 3/4 cup flour, 1 cup pb, 3 bananas, 1 teaspoon vanilla and 1 cup chocolate chips. Couldn’t keep these in the house, everybody loved them.
-
This was good once you make the changes suggested by others: Increase peanut butter to 3/4 cups (even 1 cup), 3 bananas, 1 3/4 cups of flour, 1 tsp of baking powder and 1 /2 tsp of baking soda, 1 tsp of vanilla and 3/4 cups of mini chocolate chips. Omit walnuts. Yummy.
-
Great recipe. I made it in smaller bread pans and it only took about 50 minutes to cook. If you are a traditionalist when it comes to banana bread don’t make this, it has an awesome peanut butter flavor for peanut butter lovers. Yummy good and the house smells wonderful!!
-
My family loves this one too. When I holiday bake I make multiple types of banana bread as well as other sweet breads because I can freeze partial loaves until needed and keep everything fresh,
-
Tastes quite nice. I followed what the previous reviewer advised, and had extra Peanut Butter (3/4 cup) and less flour (1 3/4 cup) and it ended up nice, although it’s still hard to taste the peanut butter so I’ll probably add even more next time.
-
This bread is DELICIOUS! I used applesauce instead of the butter, and 2 tbsp. plain yogurt instead of eggs. I also omitted the walnuts and the sugar all together, and used crunchy peanut butter. It was absolutely delicious! Would undoubtedly be awesome with chocolate chips, as others have suggested, as well. Mmmm.
-
great tasting
-
I made this on a snow day with hot chocolate, and it was so good!I made it with the changes everyone reccomends- 1 cup of peanut butter, semi sweet choco chip, more bananas, less flour ..etc. Plus I made it into muffins. It had a great banana peanut butter flavor and great texture. I propose someone posts this recipe with the changes-they make a big difference!
-
I used more than a cup of Peanut Butter and the flavor was still mild. It was a recipe that I will definitely try again and play with to get it perfect.
-
Really taste although came out a little dry. I added chocolate chips.
-
I am a huge peanut butter fan and also love bananas so I thought this would be a great way to use up some bananas. The flavor combination did not go well together. I followed several others advice ie: 1 c. peanu butter, 3/4 c. flour, 1 tsp vanilla. Instead of chocolate chips I added peanut butter chips. The end result was not good. I will stick with plain ol’ banana bread in the future.
-
I was at home today and tried to mae this loaf it cooker for 1:30 minutes and still was runny it didn’t turn out very good my wife had a good laugh
-
Great recipe:) Even my picky kids love it:) I did make some changes; instead of nuts I added 1/4 cup choc chips, 1 tsp vanilla, a little extra peanut butter and it had to be baked for 1 hour and 25 min. Came out moist and YUMMY in the TUMMY to quote my kids:)Thanks this is oour new Banana Bread recipe:)
-
This tasted good, although the peanut butter flavor wasn’t very strong. I also had to cook it a lot longer than the time specified, and the edges of mine got burnt while the middle barely cooked.
:max_bytes(150000):strip_icc()/7503515_Lemon-Bread_Kim_2x1-ac118d4f1c434bc7b0597bd9d0162b3d.jpg)
:max_bytes(150000):strip_icc()/2x1-111722_AllRecipes_Voloshyna_10409-3fe5d36163fa4a43adb2d1a79c474858.jpg)
:max_bytes(150000):strip_icc()/ALR-recipe-8518477-thousand-layer-chocolate-brioche-04-2x1-34012fe3763447fab4ca87ea94b4a5b3.jpg)
:max_bytes(150000):strip_icc()/Air-Fryer-Mini-Croissants-with-Nutella-and-Jam-lutzflcat-2x1-1-e36679f9b40340febdc4fbd76bfbfae4.jpg)
:max_bytes(150000):strip_icc()/Air-Fryer-Cherry-Cream-Cheese-Croissants-LaDonna-Langwell-2x1-1-5843677b6635423498524909f885466d.jpg)
Leave feedback about this