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Peanut Butter Banana Bread Recipe

Peanut Butter Banana Bread Recipe
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★★★★★

5 from 27 reviews

This Peanut Butter Banana Bread recipe combines the rich, creamy flavor of peanut butter with sweet, ripe bananas for a moist and delicious loaf. Perfect for breakfast, snacks, or dessert, this easy-to-make bread includes optional chocolate chips for an extra indulgence. Soft, flavorful, and quick to prepare, it’s a wonderful way to use overripe bananas and satisfy peanut butter lovers.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, melted
  • 1/2 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 medium overripe bananas, mashed

Optional Add-ins

  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or shortening to ensure easy removal of the bread after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, and salt until evenly combined. Set this mixture aside for later use.
  3. Combine Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter, creamy peanut butter, granulated sugar, eggs, vanilla extract, and the mashed overripe bananas. Mix well until the mixture is smooth and fully incorporated.
  4. Add Dry Ingredients to Wet: Gradually add the dry flour mixture to the wet ingredients. Stir gently just until the ingredients are combined; avoid overmixing to keep the bread tender and moist.
  5. Fold in Chocolate Chips: If desired, fold in the semi-sweet chocolate chips carefully to distribute them evenly throughout the batter.
  6. Pour and Bake: Pour the prepared batter into the greased loaf pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
  7. Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, invert the loaf onto a wire rack and let it cool completely before slicing and serving.

Notes

  • For best results, use very overripe bananas. Frozen overripe bananas thawed overnight in the fridge work great, too.
  • Creamy (not all-natural) peanut butter works best for this recipe as it blends smoothly and enhances texture.
  • Do not overmix the batter. Mix just until the ingredients are combined to prevent tough bread.
  • If adding chocolate chips on top before baking, use parchment paper with an overhang to help easily remove the loaf without disturbing the chips.
  • Should the top brown too quickly during baking, cover loosely with aluminum foil to prevent burning.
  • Store leftover bread wrapped in plastic wrap or a zip-lock bag at room temperature for up to 4 days. The bread can also be frozen for longer storage.

Nutrition

Keywords: peanut butter banana bread, banana bread recipe, peanut butter dessert, quick bread, chocolate chip banana bread, easy banana bread

Find it online: https://ellaeatsdaily.com/peanut-butter-banana-bread-recipe/