Peanut Butter Apple Banana Bread
User Reviews
4.6
Peanut Butter Apple Banana Bread
Description
The Peanut Butter Apple Banana Bread brings together familiar ingredients including mashed ripe bananas, grated apples, peanut butter, and peanut butter chips, folded into a batter with sugars, sour cream, egg, and flour. Leavening agents baking powder and baking soda ensure proper rising for a tender crumb. The gratings of apple add moisture and subtle tartness, while peanut butter contributes richness and a nutty flavor, complemented by the sweet peanut butter chips.
Baked at 350°F in a greased loaf pan, the bread develops a golden crust while the inside remains moist yet set enough to slice cleanly. A careful folding technique preserves the softness of the fruit while distributing the chips evenly. This bread is enjoyable at room temperature or toasted and fits well as a snack or alongside breakfast coffee or tea.
Tent the loaf with foil toward the latter part of baking to prevent over-browning. Bakers should watch doneness using a toothpick rather than relying solely on timing, as moisture content varies. The bread stores well for up to a week in an airtight container or can be frozen for longer storage. Variations in chip types can adjust the sweetness and texture to preference.
Ingredients
- 1 egg large
- ½ cup light brown sugar packed
- ⅓ cup canola oil liquid-state coconut oil may be substituted, or vegetable oil
- ¼ cup granulated sugar
- ¼ cup sour cream lite is okay; or Greek yogurt may be substituted
- ¼ cup peanut butter creamy
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 cup banana about 2 large or 3 small bananas, mashed ripe
- 1 cup apple about 2 small or 1 extra-large grated on the coarsest blade of a box grater; I used unpeeled gala apples, grated
- 1 cup peanut butter chips butterscotch chips or a mix-and-match combination of peanut butter and butterscotch chips may be used
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first seven ingredients, through vanilla, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Add the bananas, apples, and fold gently to combine.
- Add the peanut butter chips and fold gently to combine.
- Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
- Bake for about 60 to 65 minutes (I baked 63 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. **
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
- Optionally, serve with or glaze with Peanut Butter, Honey Butter, Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze.
Notes
- To prevent excessive browning, loosely tent the loaf with foil during the last 10 to 15 minutes of baking.
- Bake bread until a toothpick inserted in the center comes out clean or with a few moist crumbs, adjusting time based on fruit moisture and oven differences.
- Store airtight at room temperature for up to one week, or freeze for up to six months.
- Substitute butterscotch chips or a mix with peanut butter chips for different flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 396kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 309mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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