Peanut Butter Banana Bread
User Reviews
4.9
Peanut Butter Banana Bread
Description
Peanut Butter Banana Bread blends mashed ripe bananas with peanut butter and a mix of sugars for balanced sweetness. The batter includes melted butter or oil and sour cream for moisture. Baking in a 9x5-inch pan produces a full, dense loaf with a soft crumb. Chocolate chips can be added for extra richness. The bread should be baked until a toothpick inserted near the center comes out clean or with moist crumbs but no wet batter.
The use of both granulated and brown sugars enhances the cake's depth, while baking soda and salt provide leavening and flavor balance. The recipe's texture is tender and moist, with a peanut butter note that intensifies after cooling or resting overnight, making it suitable for make-ahead preparation.
The bread slices well for serving at breakfast or as a snack paired with coffee or tea. Its richness and moistness make it satisfying without additional spreads. Chocolate chips are optional but add a welcome texture contrast.
This recipe accepts substitutions like non-dairy oil for butter and partial whole wheat flour. Choosing very ripe, spotty bananas maximizes banana flavor, and using a regular creamy peanut butter maintains moistness. Overmixing the batter is avoided to keep the bread tender.
Ingredients
- 1 cup banana mashed, ripe, about 3 medium bananas
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup butter melted, or oil
- ½ cup sour cream
- ½ cup peanut butter see note
- 2 egg large
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F. For dark-coated pans, reduce oven temperature to 325 degrees. Lightly grease a 9X5-inch loaf pan. You can also line the bottom with parchment paper (with overhangs on the long edges) for easy removal.
- In a large bowl, add the bananas, granulated sugar, brown sugar, butter or oil, sour cream, peanut butter, eggs, and vanilla. Whisk until well-combined.
- Add the flour, baking soda, salt and chocolate chips (if using) and stir until just combined and no dry streaks remain. Don't over mix.
- Spread the batter in the prepared pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (but not wet batter).
- Let the bread cool for 10-15 minutes. Gently remove from pan to a cooling rack to cool completely. (The peanut butter flavor of this bread is better when the bread is cool - or even the next day.)
Notes
- This recipe yields a full 9x5-inch loaf; an 8 1/2 x 4 1/2 inch pan can be filled partially, with leftover batter used for muffins or mini loaves.
- Use ripe bananas with brown spots for the best flavor and moisture.
- Melted butter adds richer taste, but neutral oils like canola or avocado oil can be used.
- The author recommends regular smooth peanut butter; natural or crunchy versions may dry out the bread.
- Partial substitution with white whole wheat flour works well for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices (One 9X5-inch loaf)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 378kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 348mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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