Peanut Butter Banana Bread is a delicious and easy quick bread that your family will adore. For an extra flavor boost, consider adding walnuts, pecans, or chocolate chips. This moist banana bread is simple to prepare, and the flavor combination is outstanding. Join us as we explore the detailed steps to make it in our article!
WHAT IS QUICK BREAD?
Quick breads are recipes that use leavening agents other than yeast and eggs. The essential ingredients typically include flour, liquid, salt, and a leavening agent like baking powder and/or baking soda. While many quick bread recipes incorporate eggs, they aren’t the primary leavening agent. If you enjoy making and savoring quick breads as much as we do, be sure to try banana nut bread, strawberry bread, carrot bread, and lemon blueberry bread!
HOW TO MAKE PEANUT BUTTER BANANA BREAD
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup creamy peanut butter
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 medium overripe bananas, mashed
- 1 cup semi-sweet chocolate chips (optional)
INSTRUCTIONS
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or shortening.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, mix the melted butter, peanut butter, sugar, eggs, vanilla extract, and mashed bananas until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Gently fold in the chocolate chips, if using.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaf cool for 10 minutes in the pan, then invert it onto a wire rack to cool completely.
NOTES
- For the best flavor, use very overripe bananas. This recipe is perfect for using bananas that you’ve frozen; just thaw them in the fridge overnight.
- Use creamy (not all-natural) peanut butter for optimal results.
- Be careful not to overmix the batter; mix just until the ingredients are combined to avoid tough bread.
- If you’d like to add chocolate chips to the top before baking, consider cutting a parchment paper overhang for easy removal from the pan without smushing the chips.
- If the top of the bread browns too quickly while baking, loosely cover it with aluminum foil.
- Store the bread wrapped in plastic wrap or in a zip-lock storage bag at room temperature for up to 4 days. See below for freezing instructions.
NUTRITION INFORMATION
- Calories: 363 kcal
- Carbohydrates: 41 g
- Protein: 6 g
- Fat: 20 g
- Saturated Fat: 10 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Cholesterol: 52 mg
- Sodium: 249 mg
- Potassium: 283 mg
- Fiber: 3 g
- Sugar: 23 g
- Vitamin A: 308 IU
- Vitamin C: 3 mg
- Calcium: 26 mg
- Iron: 2 mg
RECIPE TIPS
For the best results, use very overripe bananas, which are perfect for this recipe. If you have frozen overripe bananas, simply thaw them in the fridge overnight before using.
For optimal flavor and texture, choose creamy (not all-natural) peanut butter. Be careful not to overmix the batter; mix just until the ingredients are combined to avoid tough bread.
If you’d like to sprinkle chocolate chips on top before baking, cut a piece of parchment paper to create an overhang in the loaf pan. This makes it easier to remove the bread without smudging the chips.
If the top of the bread browns too quickly while baking, loosely cover it with aluminum foil.
To store the bread, wrap it in plastic wrap or place it in a zip-lock storage bag, and keep it on the counter for up to 4 days. For tips on freezing the bread, see below.
