Peanut Butter Banana Bread
There’s a familiar sight in my kitchen, and I bet it’s in yours too. A bunch of bananas, once bright yellow and full of promise, now sits on the counter looking sad, covered in brown spots.
For years, that sight gave me a little pang of guilt. But not anymore. Now, I see those overripe bananas and I get excited, because it means one thing: it’s time to make this Peanut Butter Banana Bread.
This isn’t just any banana bread. This is the ultimate comfort food mashup. It combines the warm, sweet, classic taste of banana bread with the rich, salty, and creamy dreaminess of peanut butter. It’s a game-changer.
Forget dry, boring loaves. This recipe creates a bread that is incredibly moist, packed with flavor, and has a perfect texture that will have everyone asking for a second slice. Let’s get those bananas and turn them into something truly special.
What You’ll Need
Grabbing your ingredients is the first step. Most of these are probably already in your pantry, just waiting to be used.
- Flour: All-purpose flour gives this bread the perfect structure.
- Baking Soda: This is our leavening agent that helps the bread rise.
- Salt: A pinch of salt enhances all the other flavors.
- Cinnamon: A little bit of ground cinnamon adds a wonderful warmth.
- Butter: Unsalted and softened to room temperature.
- Brown Sugar: Light or dark brown sugar adds moisture and a deep, caramel-like sweetness.
- Eggs: Two large eggs to bind everything together.
- Overripe Bananas: You’ll need about 3-4 very ripe, spotty bananas, mashed well. This is key!
- Creamy Peanut Butter: Use a standard creamy peanut butter like Jif or Skippy for the best results.
- Vanilla Extract: A teaspoon of pure vanilla extract for that classic bakery flavor.
Tools Required for the Job
You don’t need any fancy equipment for this recipe. Just a few kitchen basics will do the trick.
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Wire cooling rack
Pro Tips for Perfect Peanut Butter Banana Bread
After making this recipe more times than I can count, I’ve picked up a few tricks. These small details make a big difference.
1. Use Seriously Overripe Bananas.
I mean it. Don’t use yellow bananas with a few brown specks. You want the ones that are almost completely brown or black. They are much sweeter and have a stronger banana flavor, which means a more delicious and moist bread.
2. Don’t Overmix the Batter.
When you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. A few lumps are perfectly fine. Overmixing develops the gluten in the flour, which can lead to a tough, dense bread instead of a tender one.
3. Create a Peanut Butter Swirl.
For an extra pop of peanut butter flavor and a beautiful look, don’t mix all the peanut butter into the batter. Instead, gently warm about 1/4 cup of peanut butter in the microwave for 15-20 seconds to make it more pourable. Dollop it over the batter once it’s in the loaf pan, then use a knife to gently swirl it in a figure-eight motion. This creates pockets of pure peanut butter goodness.
4. Check for Doneness Correctly.
The top of the bread will brown faster than the inside cooks. To avoid a raw center, test the bread by inserting a toothpick or wooden skewer into the thickest part. If it comes out clean or with a few moist crumbs attached, it’s done. If there’s wet batter, give it another 5-10 minutes.
Recipe at a Glance
| Detail | Time/Amount |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 60-70 minutes |
| Total Time | 1 hour 25 minutes |
| Servings | 10-12 slices |
How to Make Peanut Butter Banana Bread: Step-by-Step
Follow these simple steps and you’ll have a warm, delicious loaf ready in no time. Let’s get baking.
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Set this bowl aside for later.
Step 3: In a separate large bowl, use a hand mixer or a stand mixer to cream together the softened butter and brown sugar until the mixture is light and fluffy.
Step 4: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the mashed bananas, creamy peanut butter, and vanilla extract until everything is well combined.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or by hand with a spatula just until the flour is incorporated. Remember not to overmix!
Step 6: Pour the batter evenly into your prepared loaf pan. If you’re doing the peanut butter swirl, now is the time to add your warmed peanut butter dollops and swirl them in.
Step 7: Bake for 60 to 70 minutes. Check for doneness with a toothpick. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
Step 8: Let the banana bread cool in the pan on a wire rack for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on the wire rack before slicing. This helps it set and makes for cleaner slices.
Substitutions and Variations
One of the best things about this recipe is how forgiving it is. You can easily tweak it to your liking or based on what you have on hand.
- Add-Ins: Feel free to fold in about 3/4 cup of semi-sweet chocolate chips, peanut butter chips, or chopped walnuts or pecans for extra texture and flavor.
- Peanut Butter: Chunky peanut butter works great if you enjoy little bits of peanuts in your bread.
- Flour: You can substitute half of the all-purpose flour with whole wheat flour for a heartier, nuttier loaf.
- Topping: Before baking, sprinkle the top of the batter with a little coarse sugar or a handful of chopped peanuts for a crunchy top.
Dietary Ingredient Swaps
Need to adjust this for a specific diet? Here are a few simple swaps you can make.
| To Make It… | Swap This | With This |
|---|---|---|
| Gluten-Free | All-purpose flour | 1-to-1 gluten-free baking flour |
| Dairy-Free | Unsalted butter | Melted coconut oil or a dairy-free butter substitute |
| Lower Sugar | Brown sugar | Reduce sugar by 1/4 cup or use a sugar substitute like monk fruit |
Meal Pairing and Serving Suggestions
This bread is fantastic on its own, but you can also dress it up. A warm slice is perfect with a cup of coffee or a tall glass of cold milk.
For a more decadent treat, toast a slice and spread a little extra butter on top. Or, serve it as a dessert with a scoop of vanilla or chocolate ice cream. It’s also a great on-the-go breakfast or afternoon snack.
Leftovers and Storage
If you somehow have leftovers, storing them is easy. The bread stays moist and delicious for days.
To store, let the loaf cool completely. Then, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 4 days.
For longer storage, you can freeze it. Wrap the whole loaf or individual slices in plastic wrap, then a layer of aluminum foil. It will last in the freezer for up to 3 months. Just thaw it on the counter or pop a slice in the toaster.
Frequently Asked Questions (FAQ)
Here are answers to a few questions that might pop up while you’re baking.
Q1. Can I use natural peanut butter?
Ans: You can, but it might change the texture. Natural peanut butters tend to have more oil separation. If you use it, make sure it’s extremely well-stirred. Standard, no-stir peanut butter provides a more consistent and reliable result.
Q2. Why did my banana bread turn out dry?
Ans: This usually happens for two reasons: overbaking or measuring the flour incorrectly. Make sure to check the bread with a toothpick around the 60-minute mark. Also, when measuring flour, spoon it into your measuring cup and level it off instead of scooping directly from the bag, which can pack too much flour in.
Q3. Can I make these into muffins instead?
Ans: Absolutely! This recipe works perfectly for muffins. Just divide the batter among a lined 12-cup muffin tin, filling each cup about 3/4 full. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Wrapping Up
Now you have everything you need to bake a loaf of peanut butter banana bread that will fill your home with the most incredible aroma. It’s simple, comforting, and a guaranteed crowd-pleaser.
So go ahead, grab those brown bananas and give this recipe a try. You won’t regret it.
I’d love to hear how it turns out for you! Drop a comment below to share your experience or ask any questions you might have.
