Peanut Butter Banana Bread
Take your classic banana bread to a new height with an addition of creamy peanut butter. Soft, moist and fluffy, this peanut butter banana bread will make a delicious dessert for breakfast or any time of a day.
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Servings: 1 9x5 inch load bread
Ingredients
- 1 1/2 cups (195g) all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 3/4 cup (150g) light brown sugar or granulated sugar
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup mashed ripe bananas (about 3 large brown bananas)
- 1/2 cup (120g) creamy peanut butter
- Banana slices for topping (optional)
Instructions
- Preheat oven to 350˚F/175°C. Grease a 9×5-inch loaf pan.
- In a medium bowl mix together flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add peanut butter and oil, whisk until combined. Stir in eggs, sugar and vanilla extract and mix until combined. Add flour mixture and mix just until combined. Don’t overmix in order to keep the bread as light as possible.
- Pour batter into prepared loaf pan and add a banana slice on top if desired. Bake for 50-60 minutes, until a toothpick inserted into the center of the bread comes out clean. Remove the bread from the oven, allow the bread to cool for 10 minutes, then turn it out and let it cool completely on a wire rack.
- Store this bread at room temperature or in the fridge in an airtight container for up to 3-5 days. Bread can also be frozen for up to 2 months. Reheat before serving.
Notes
*If the top is browning too fast (it starts to burn) while baking, cover the pan loosely with aluminum foil.
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