This easy quick bread is perfect for using up overripe bananas. It’s great with morning coffee or as a light dessert.
Ingredients:
- 3 mashed ripe (or slightly overripe) bananas
- 3/4 cup peanut butter (creamy or crunchy, your choice), plus 2-3 tablespoons to drizzle on top of the loaf
- 1/2 cup white sugar
- ½ cup brown sugar ( light or dark, whichever you like)
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons maple extract or vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Steps
Preheat oven to 350°F. Spray a 9×5 inch loaf pan with baking spray, and line with parchment paper.
Use enough parchment to hang over the sides; this will help lift the loaf out of the pan.
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine mashed bananas, peanut butter, sugar, oil, eggs, and maple extract and mix until combined.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
Add the dry ingredients into the banana mixture until it’s all incorporated. You can use an electric mixer or a wooden spoon to do this; just be careful not to overmix the batter. Pour batter into the prepared pan.
Microwave the remaining two or three tablespoons of peanut butter for 10 seconds (give or take) so it’s melted, then drizzle it over the top of the batter. Use a toothpick or chopstick to lightly swirl the peanut butter on the top of the bread.
Bake in a preheated oven for 60-70 minutes or until a toothpick inserted in the center of the bread comes out clean.
Check the bread around the 60-minute mark, then bake a little longer if it needs more time. If the top of the bread starts to brown too much, lightly tent with foil so it won’t come out too dark.
Let cool in the pan for about 10 minutes, then use the overhanging parchment paper to lift the bread out.
Place it on a cooling rack, and allow it to cool completely before slicing.
Tips:
- Creamy or crunchy peanut butter both work well in the batter, but creamy peanut butter melts more easily for the drizzle on top. Try a slice spread with strawberry jam for some PB&J flavor!
- This bread freezes well. Wrap it tightly with plastic wrap, then place in a freezer Ziploc bag. It will keep well for a couple of months.
Optional: just before pouring the batter into the loaf pan, stir in mini chocolate chips or chopped peanuts.
Peanut Butter Banana Bread
Ingredients
Method
- Preheat oven to 350°F. Spray a 9×5 inch loaf pan with baking spray, and line with parchment paper, leaving enough overhang to help lift the loaf out.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine mashed bananas, 3/4 cup peanut butter, white and brown sugar, oil, eggs, and maple extract. Mix until combined.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
- Add the dry ingredients into the banana mixture until it’s all incorporated, being careful not to overmix the batter. Pour batter into the prepared pan.
- Optional: just before pouring the batter into the loaf pan, stir in mini chocolate chips or chopped peanuts.
- Microwave the remaining 2-3 tablespoons of peanut butter for about 10 seconds until melted. Drizzle it over the top of the batter and use a toothpick or chopstick to lightly swirl it.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Check around the 60-minute mark; if the top starts to brown too much, lightly tent with foil.
- Let cool in the pan for about 10 minutes, then use the overhanging parchment paper to lift the bread out. Place on a cooling rack and allow to cool completely before slicing.
- To store in the freezer, wrap tightly with plastic wrap and place in a freezer ziplock bag. It will keep well for a couple of months.