Peanut Butter Banana Bread
User Reviews
5
Peanut Butter Banana Bread
Description
Peanut Butter Banana Bread blends mashed ripe bananas with peanut butter, granulated sugar, brown sugar, oil, eggs, and vanilla for a rich, moist batter. The dry ingredients—flour, baking powder, baking soda, and salt—are folded in to provide structure and rise. The batter is poured into a loaf pan, topped with a softened peanut butter drizzle that is swirled into the top for added flavor and texture.
The bread bakes until golden, with a tender crumb and a slight nutty note from the peanut butter. It can be sliced for breakfast, dessert, or a snack. Using creamy peanut butter is recommended for smoothness, especially for the topping swirl.
Storage tips include wrapping the bread well and keeping it at room temperature for up to 3 days, refrigeration to extend freshness to 5 days, or freezing for 1 to 2 months. Substitutions include using crunchy peanut butter to add texture and making a brown sugar substitute if needed.
Ingredients
- 1 ½ cups banana from about 3 bananas, mashed ripe
- ¾ cup peanut butter plus 2 tablespoons for the top, creamy
- ½ cup granulated sugar
- ½ cup light brown sugar lightly packed
- ½ cup vegetable oil
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Grease (1) 9x5x2.5-inch loaf pan and line with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine mashed bananas, peanut butter, sugar, oil, eggs and vanilla and mix until thoroughly combined.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- Stir the dry ingredients into the banana mixture until just blended. Pour batter into the prepared pan.
- Drizzle the remaining 2 tablespoons of peanut butter over the top of the batter. (If your peanut butter is too thick to drizzle, microwave it for a few seconds to loosen it up.) Use a skewer or chopstick to swirl the peanut butter into the top of the bread.
- Bake in preheated oven for 70-75 minutes or until a toothpick inserted in the center of the loaf comes out clean. Check bread around the 60-minute mark; if the top is deeply golden, lightly tent with foil to prevent the top from getting too dark.
- Let cool in the pan for about 10 minutes before using the parchment paper to lift the bread out onto a cooling rack. Allow to cool completely before slicing.
Notes
- Creamy peanut butter is recommended for the top swirl to achieve a smooth drizzle, though crunchy can be used in the batter for added texture.
- If brown sugar is unavailable, a substitute can be used; hardened brown sugar can be softened with household tips.
- Store wrapped at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for 1-2 months to preserve freshness.
User Reviews
Overall Rating
5
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