Peanut Butter Banana Bread combines the creamy richness of peanut butter with the natural sweetness of ripe bananas, creating a loaf that’s both delicious and comforting. Perfect for any time of year, the recipe is simple and satisfying, making it a go-to for breakfast or a snack. The delightful flavors will have you reaching for another slice every time.
You can substitute creamy peanut butter with chunky for added texture. If you’re looking for a lighter option, applesauce can replace the vegetable oil, though it may slightly alter the flavor. Be mindful of allergies, particularly to peanuts, and consider alternatives like almond or sunflower seed butter. Ensure you use pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices.
Bread & Rolls
Peanut Butter Banana Bread Recipe
Ingredients
- 4 ripe bananas, mashed (about 1 and 1/3 to 1 and 1/2 cups)
- 1/2 cup creamy peanut butter
- 1/2 cup vegetable oil
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Start by warming up that oven to 350 degrees Fahrenheit and give a light coat of non-stick cooking spray to a 9×5-inch loaf pan.
- Grab 4 ripe bananas and mash them up in a large mixing bowl until nice and smooth, which should amount to around 1 and 1/3 to 1 and 1/2 cups.
- Next, stir in 1/2 cup of creamy peanut butter, 1/2 cup of vegetable oil, 1/2 cup of packed brown sugar, and 1 teaspoon of vanilla extract. Use an electric mixer on low speed to blend everything together well.
- Crack 2 large eggs into the bowl and gently mix them into the batter until combined, no need to overdo it here.
- In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of salt until you have a nice, even mixture.
- Now, it’s time to bring the dry ingredients into the banana mix. Fold them in gently with a spatula until just combined, keeping that batter a bit lumpy is perfectly fine.
- Pour the batter into your prepared loaf pan, making sure to spread it out evenly.
- Pop it in the oven for about 60 to 65 minutes, or until a toothpick poked into the center comes out clean with just a few moist crumbs on it.
- After baking, let the bread cool in the pan for roughly 10 minutes before moving it to a wire rack where it can cool completely.
Tips
- You can make the batter ahead of time and store it in the fridge overnight before baking.
- Store any leftovers in an airtight container at room temperature for up to four days or in the refrigerator for up to a week.
- The bread freezes well. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to three months.
If you’re looking for another delightful banana bread option, try Pumpkin Banana Bread. Its warm spices and moist texture make it a fantastic companion to any meal.