Peanut Butter Banana Bread

Who didn’t eat banana bread as a child?
It became popular during the Great Depression and WWII for a few reasons: it’s a delicious way to salvage this fruit, it’s nutritious 💚, it doesn’t need that much sugar due to the natural sweetness of these ripe bananas plus it’s a tasty comfort food.
 
Quick breads 🍞 are easy to make! I think of Apple Cinnamon, Cranberry-Orange & Almonds, Zucchini, Tropical Bread, and many others. The same applies with savory breads such as Onion Quick Bread, Jalapeño Cheddar Cornbread, Beer Bread, Bacon Parmesan, etc.
 
Probably the most well-liked 💖 when it comes to the sweet ones is banana bread. On the site, there’s my Pineapple Banana Bread with Coconut & Macadamia and Marbled Chocolate Pecan Banana Bread. One day, I decided to put another twist on this classic and came up with Peanut Butter Banana Bread!
 
David always buys bananas 🍌 and often, the ripest ones end up in the freezer. As I can’t stand eating the same thing plus needing some space in my freezer, I had no choice but to create another “banana bread” flavor.
 
This is a combination that I’m very familiar with! When I do eat breakfast, I like to have toast, spread on some peanut butter and then topped with banana slices along with a tall glass of milk 🥛. Once in a while, I might drizzle some Nutella on too. These ingredients grouped together are a match made in heaven!
 
The making of this Peanut Butter Banana Bread is quite easy. I use 4 overripe bananas – it helps to create space in my freezer -, and melted peanut butter. I use the creamy kind but crunchy is another option… it gives more texture to it. To melt it, I place it in the microwave for 1 minute ⏳ on “High”.
 
One that I don’t use is Natural Peanut Butter 🥜. I’m not a fan of its texture. It’s gritty and tends to separate more than regular ones that’s why it has to be stirred before using. There’s also no sugar in it. It’s healthier BUT it won’t give you the same results. If you go for it, adjust the sweetness accordingly.
 
In the video 🎥, I also add semi-sweet chocolate chips which is optional but highly recommended! I made this quick bread with and without it, and both versions were incredibly moist and tasty.
 
This Peanut Butter Banana Bread is a scrumptious way to enjoy this comfort food! It’s definitely an elevated version of the classic one! Loaded with yumminess, this is a great quick bread recipe to make 👩‍🍳👨‍🍳 and a delightful change from the regular ones!
Bon Appétit! 🍽
 
Here are more incredible bread for you to try… 😀
– Brioche Bread
– English Muffins
– Panettone
– Challah
– Christmas Stollen
– Saffron Buns
– Scones
– Cheddar Biscuits
and for even more bread recipes, click on this link… Recipe Category • Bread & More
 

 
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Peanut Butter Banana Bread

This Peanut Butter Banana Bread is an elevated version of the classic one! Loaded with yumminess, this is a great quick bread recipe to make!

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Servings 1 loaf

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Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Passive Time 15 minutes mins

Ingredients

  

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• 2 cups unbleached all-purpose flour, plus more for loaf pan
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. ground Himalayan pink salt
• 4 large overripe bananas, mashed
• 2 large free-range eggs, beaten
• 3/4 cup granulated sugar
• 1/2 cup creamy peanut butter, melted
• 2 tbsp. milk
• 2 tbsp. unsalted butter, melted
• 1 tsp. pure vanilla extract
• 3/4 cup semi-sweet chocolate chips optional

Directions

 

• Preheat oven to 350ºF. Grease and flour a loaf pan; set aside.
• In a bowl, combine flour, baking powder, baking soda, and salt. Whisk until mixed and set aside.
• In the bowl of a stand mixer, add bananas, eggs, sugar, melted peanut butter, milk, melted butter and vanilla extract.
• Using the paddle attachment, start on low speed then increase to medium-high and process until everything is blended, about 2 minutes.
• Add dry ingredients, process on low speed until the mixture is just incorporated – don’t overmix it; clean the sides and the bottom of the bowl.
• Fold in semi-sweet chocolate before pouring the batter into the prepared loaf pan; level it out.
• Transfer to the preheated oven and bake for 75 to 80 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
• Remove from the heat and let it sit in the pan for 15 minutes. Unmold and transfer to a wire rack. Allow to cool completely.

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