With just the right balance of peanuts and bananas, this easy crunchy peanut butter banana bread proves why these two ingredients are a total dream team.
Non-stick cooking spray
1–1/2 cups all-purpose flour plus more for dusting pan
1 cup plus 1 tablespoon granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 rounded cup mashed bananas (about 3 bananas)
1/2 cup vegetable oil
2 large eggs
1/4 cup milk
1 cup crunchy peanut butter
1/4 cup chopped salted roasted peanuts
Preheat the oven to 350 degrees F. Grease a 9-inch x 5-inch loaf pan with non-stick cooking spray.
In a medium bowl, combine the flour, sugar, baking soda and salt.
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. Sprinkle chopped peanuts across the top.
Bake for 1 hour and 15-25 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 cool completely before slicing.
Store in an airtight container.
Adapted from Baked Elements by Matt Lewis and Renato Poliafito