Peanut Butter Banana Bread
User Reviews
4.6
150 reviews
Excellent
Peanut Butter Banana Bread
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Sink your teeth into an amazingly moist slice of this decadent peanut butter banana bread with chocolate chips!
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Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3 medium bananas mashed
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- ⅓ cup buttermilk
- ¼ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
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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
- Nutritional values are based on one serving.
- Equipment: 8x4-inch loaf pan
- Nut Butter Substitutes: You can use Sunbutter, almond or cashew butter (make sure it does not have oil separation - I recommend Barney Butter), or Nutella.
- Mix-Ins: Use different types of chocolate chips, butterscotch chips, chopped nuts (walnuts, pecans or peanuts work great!), raisins, or even cooked, chopped bacon bits.
- Storing: For moist banana bread, keep your loaf wrapped tightly in plastic wrap and then stored in an air-tight container for up to 5 days at room temperature.
- Freezing: You can store the whole loaf or slices of this banana bread in the freezer for up to 1 month. Wrap tightly in plastic wrap and then cover with foil. Leave wrapped while thawing.
- Converting to Muffins: Fill muffin cups two-thirds full and bake at 375 degrees for 25 to 30 minutes.
Nutrition Information
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Calories
374kcal
(19%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
28mg
(9%)
Sodium
236mg
(10%)
Potassium
314mg
(9%)
Fiber
3g
(12%)
Sugar
27g
(54%)
Vitamin A
75IU
(2%)
Vitamin C
2.6mg
(3%)
Calcium
38mg
(4%)
Iron
2.4mg
(13%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.6
150 reviews
Excellent
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