Peanut Butter Banana Bread
Print RecipeA cozy, nutty twist on classic banana bread, packed with ripe bananas and creamy peanut butter. Mix in natural peanut butter for a hearty loaf or swirl it for a marbled look. Add chocolate chips for extra sweetness! Perfect for breakfast or a cozy snack.
Servings: 12 slices
equipment (affiliate links
- kitchen scale for best accuracy
- stand mixer with paddle attachment optional
- potato masher or fork
- Parchment paper optional
Ingredients
- 1 ½ c. (360 g) bananas mashed, 3-4 medium overripe
- ½ c. (120 g) creamy peanut butter regular or natural
- ⅓ c. (75 g) salted butter melted
- ¾ c. (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ c. milk
- 1 ½ c. (180 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¾ c. (110 g) semisweet chocolate chips or peanut butter chips
- 1 tsp. unbleached all purpose flour for coating chips
Instructions
- Preheat Oven: Set oven to 375°F (190°C). Grease a 9x5-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 peanut butter, 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. Coat chocolate chips or peanut butter chips in flour (to prevent sinking) and fold into batter. Run a knife along the center lengthwise.
- Bake: Bake for 15 minutes at 375°F and without opening the oven door, reduce heat to 350 and bake and additional 50 minutes, or 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. Let cool completely before slicing.
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.
- Chocolate Chips: The ¾ cup chocolate (or peanut butter) chips add sweet bursts, but skip them for a classic nutty loaf.
- 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.
Serving: 1slice | Calories: 399kcal | Carbohydrates: 55g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 287mg | Potassium: 298mg | Fiber: 3g | Sugar: 25g | Vitamin A: 239IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 3mg
