Peanut Butter Banana Bread
There’s something magical about the smell of banana bread baking, especially when it’s laced with creamy peanut butter. This Peanut Butter Banana Bread is my latest obsession, born from a lazy weekend with overripe bananas begging to be used. I mixed in natural peanut butter and tossed in some chocolate chips for extra joy, and let me tell you, it’s a keeper! Whether you’re a peanut butter fanatic or just craving a cozy treat, this loaf is like a warm hug in every bite. Let’s get baking and talk about how to make it your own!
Why You’ll Love This Recipe
This banana bread is pure comfort. The bananas keep it moist and sweet, while peanut butter adds a rich, nutty vibe. I baked mine for 70 minutes, and it came out perfect—golden and ready to slice. You can mix the peanut butter right into the batter, like I did, or swirl it on top for a fun twist. Plus, those chocolate chips? They’re optional but add a little sparkle. It’s perfect for breakfast with coffee or a late-night snack.
Texture Tips: Peanut Butter and Mixing Choices
Your peanut butter and mixing method can change the bread’s texture. Here’s how:
- Mixing vs. Swirling: Mixing peanut butter into the batter, as I did, spreads the nutty flavor evenly. Every bite is consistent and rich. Swirling peanut butter on top creates a marbled effect with creamy pockets. It adds visual flair and varied texture. Both methods are delicious—choose based on your mood!
- Natural vs. Regular Peanut Butter: Natural peanut butter (just peanuts and salt) makes a denser, nutty loaf. I use natural peanut butter mixed into the batter for a hearty texture. Regular peanut butter (like Jif) creates a fluffier, lighter bread due to its stabilizers. Try both to see what you love!
Customize Your Loaf
This is bread is so fun to experiment with different flavor combinations.
- Chocolate Chips: I added ¾ cup chocolate chips for sweet, melty bursts. Peanut butter chips are also equally delicious. Or you can skip them for a nutty, classic loaf.
- Add-Ins: Try ½ cup (70g) chopped peanuts or walnuts for crunch. Or use dried fruit like raisins.
- Spices: A pinch of nutmeg or 1 tsp espresso powder deepens the flavor.
- Glaze: Drizzle with a mix of 2 tbsp peanut butter, ¼ cup powdered sugar, and 1-2 tbsp milk for a dessert twist.
Keep It Fresh
Store your loaf in an airtight container at room temperature for 2-3 days or in the fridge for a week. Want to save some for later? Freeze slices for up to 3 months. Pop them in the microwave for 10 seconds to bring back that fresh-baked magic.
Final Thoughts
This Peanut Butter Banana Bread is my new favorite way to turn overripe bananas into something special. If you’re looking for a healthier banana bread, I HIGHLY recommend my healthy whole wheat banana bread – it’s a winner! Mixing in natural peanut butter and chocolate chips made it a hit at my house, but I’m tempted to try the swirl next time for that wow factor. It’s the kind of recipe that feels like a warm memory, perfect for sharing with friends over coffee. Bake it, love it, and let me know how it turns out for you!
Peanut Butter Banana Bread
Print Recipe
Ingredients
- 1 ½ cup medium ripe bananas (3-4 bananas) 360g
- ½ cup natural creamy peanut butter, reserve 2 Tbsp for optional swirl 120g
- ⅓ cup salted butter, melted 75g
- ¾ cup granulated sugar 150g
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk
- 1 ½ cup unbleached all-purpose flour, spooned & leveled 180g
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¾ cup semisweet chocolate chips (or peanut butter chips) 110g
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mash Bananas: In a large bowl, mash ripe bananas with a fork or potato masher until smooth.
- Mix Wet Ingredients: Add 120g natural peanut butter (or 90g if swirling), melted butter, sugar, eggs, vanilla, and milk. Stir until combined.
- Mix Dry Ingredients: In another bowl, whisk flour, baking soda, salt, and cinnamon.
- Combine: Gently stir dry ingredients into wet. Don’t overmix. Fold in chocolate or peanut butter chips, if using.
- Optional Swirl: Pour batter into the pan. If swirling, dollop 2 tbsp/30g peanut butter on top and swirl with a knife.
- Bake: Smooth the top. Bake for 70 minutes, until a toothpick comes out clean or with a few crumbs.
- Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!
Notes
- Texture Tips: Natural peanut butter (like I used) makes a denser, heartier loaf with bold nutty flavor. Regular peanut butter (e.g., Jif) creates a fluffier texture, like a soft banana cake. Mixing peanut butter into the batter gives even flavor in every bite, while swirling creates creamy pockets and a pretty marbled look.
- Chocolate Chips: The ¾ cup chocolate (or peanut butter) chips add sweet bursts, but skip them for a classic nutty loaf.
- Customization: Try ½ cup (70g) chopped peanuts for crunch or a pinch of nutmeg for warmth.
- Serving Idea: Spread with butter or drizzle with honey for extra coziness. Pairs perfectly with coffee!
- Storage: Store in an airtight container at room temperature for 2-3 days, in the fridge for a week, or freeze slices for up to 3 months. Reheat slices for 10 seconds in the microwave.
- Baking Tip: Use spotty, ripe bananas for the best sweetness. If the top browns too fast, cover with foil.
Happy baking!
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