Peanut Butter Banana Bread
User Reviews
4.6
Peanut Butter Banana Bread
Description
This Peanut Butter Banana Bread blends ripe mashed bananas with creamy peanut butter for a moist, flavorful loaf. Sweetened with granulated and light brown sugar, the batter includes buttermilk and vegetable oil to enhance tenderness and crumb softness. The flour, baking soda, and salt provide structure and leavening.
Chocolate chips folded into the batter add bursts of rich sweetness throughout. The batter is baked in a greased and parchment-lined 8x4-inch loaf pan at 350°F until golden with a toothpick inserted coming out with moist crumbs, ensuring a tender texture with a slight crust.
The bread can be served sliced for breakfast, snacks, or dessert. Variations include substituting nut butters like almond or cashew, or stirring in nuts, raisins, or bacon bits for different flavors and textures.
For optimal moisture, wrap cooled bread tightly and store at room temperature up to five days or freeze up to one month. For quicker portions, convert the recipe to muffins baked at a higher temperature for a shorter time.
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3 banana mashed, medium
- ½ cup peanut butter creamy
- ½ cup granulated sugar
- ½ cup light brown sugar
- ⅓ cup buttermilk
- ¼ cup vegetable oil
- 2 egg
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease an 8x4-inch loaf pan and then line with parchment paper so that it hangs over the two long sides.
- In a large bowl, whisk together the flour, baking soda and salt; set aside.
- In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.
- Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.
- Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. If your bread appears to be browning too quickly, place a tented piece of foil over it (I did this at the 45-minute mark).
- Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.
Notes
- Substitute peanut butter with almond, cashew butter, Sunbutter, or Nutella; choose those without oil separation for best texture.
- Mix-ins like nuts, butterscotch chips, raisins, or chopped bacon can be added to vary texture and flavor.
- Store wrapped tightly in plastic and in an airtight container at room temperature for up to 5 days to retain moisture.
- Freeze the whole loaf or slices for up to one month by wrapping tightly with plastic wrap and foil; thaw while wrapped.
- To make muffins, fill muffin cups two-thirds full and bake at 375°F for 25-30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 loaf)
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 28mg | 9% |
| Sodium | 236mg | 10% |
| Potassium | 314mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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