Crunchy Peanut Butter Banana Bread

Crunchy Peanut Butter Banana Bread
Peanut butter & jelly and peanut butter & chocolate are combinations I have eaten and loved since childhood, and even now I would never turn them down. It is no secret to friends or family that peanut butter makes up a significant part of my diet and will always have a permanent spot in my pantry. Only recently did I discover another perfect pairing with peanut butter—bananas. I realize I am late to the game considering Elvis’s legendary sandwich of choice, but for obvious reasons I do not look to The King for culinary inspiration.

Rather than whipping up a toasted peanut butter and banana sandwich, I decided to bake crunchy peanut butter banana bread to serve as this week’s homemade snack for J. and me. Given the never-ending supply of overripe bananas I have in my freezer and the jars of peanut butter on my shelves, I had everything I needed. The ingredients were a cinch to put together, but like other quick breads the batter required over an hour in the oven. In the end it was worth the wait for a subtly sweet slice dotted with crunchy peanuts.

Crunchy Peanut Butter Banana Bread
Crunchy Peanut Butter Banana Bread

Adapted from Baked Elements by Matt Lewis and Renato Poliafito

Makes 1 loaf

Butter for greasing pan
1-1/2 cups all-purpose flour plus more for dusting pan
1 cup plus 1 tablespoon granulated sugar
1 teaspoon kosher salt
1 teaspoon baking soda
1 rounded cup mashed bananas (about 3 bananas)
1/2 cup canola oil
2 large eggs
1/4 cup whole milk
1 cup crunchy peanut butter

Preheat the oven to 350 degrees F. Butter and flour a 9-inch x 5-inch loaf pan shaking out the excess.

In a medium bowl, combine the flour, sugar, salt and baking soda.

In a large bowl, whisk together the bananas, oil, eggs, milk and peanut butter. Gently fold the dry ingredients into the wet ingredients. Transfer the batter to the prepared loaf pan.

Bake for 1 hour and 15 minutes until a toothpick inserted in the center comes out with only a few crumbs. Let the loaf sit in the pan for 15 minutes before removing and transferring to a wire rack to fully cool.

Store wrapped or in an airtight container.

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4 comments

  1. Niki

    Great recipe! I had all the ingredients and didn’t need to make a run to the store for any special ingredients. We made these into muffins–easy to pack for the beach (and portion control). They baked in about 20 minutes. I may even add some chocolate chips next time. Thanks!

  2. Farrah

    making this banana bread for the 2nd time tonight! it’s by far the best recipe online I’ve found… the only modification I made was adding butter instead of oil. Thanks for sharing this wonderful recipe!

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