Peanut Butter Banana Bread
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 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 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.
Nutrition
Serving: 1slice
Servings: 12 slices
