Peanut Butter Banana Bread
User Reviews
4.7
Peanut Butter Banana Bread
Description
Peanut Butter Banana Bread blends mashed overripe bananas with peanut butter, melted butter, and brown sugar to create a moist and flavorful base. Combined with flour, baking soda, kosher salt, egg, and vanilla extract, the batter is mixed just until combined to avoid developing gluten which would make the bread tough. The batter is poured into a greased loaf pan and baked at 350ºF for approximately 50-65 minutes, until fully cooked through.
The baked bread offers a tender crumb with a balance of sweet banana and rich peanut butter flavors. It cools briefly in the pan before being turned out to finish cooling, making it easy to slice and serve warm or at room temperature. The bread keeps well for a few days when wrapped properly.
This banana bread works well as a convenient homemade treat for breakfast or snacks, delivering familiar flavors with added peanut butter richness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup banana you will need 3 large brown bananas, brown, mashed
- 1/2 cup peanut butter creamy
- 1/4 cup butter melted and slightly cooled, unsalted
- 3/4 cup light brown sugar packed
- 1 egg at room temperature, large
- 1 teaspoon vanilla extract pure
Instructions
- Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the peanut butter and melted butter and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don’t over mix.
- Pour batter into prepared pan. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, just to be safe. Oven times vary.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Defrost before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 247mg | 10% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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