Description
This peanut butter banana bread is a twist on the classic with crunchy peanut butter for that sweet and salty combination of bananas and nuts.
Ingredients
- Non-stick cooking spray
- 1–1/2 cups all-purpose flour
- 1 cup plus 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup mashed ripe bananas (about 3 bananas)
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 cup crunchy natural peanut butter
- 1/4 cup chopped salted roasted peanuts
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch x 5-inch loaf pan with non-stick cooking spray and line with parchment paper.
- 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 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.
Notes
You can use cow’s milk or oat milk to make it dairy free.
Optional additions: You can add 2/3 cup semi sweet chocolate chips when you stir the dry ingredients into the wet ingredients. Or stir 1/2 teaspoon ground cinnamon into the flour mixture.
Store the banana bread in an airtight container at room temperature up to 3 days. It’s best to slice it when you are ready to eat it.
To freeze the loaf up to 1 month, go ahead and slice it. Either freeze the slices on a lined sheet pan and then put them in the same container. Or put pieces of wax or parchment paper between the slices when you freeze them together, so they do not stick to each other.
Adapted from Baked Elements by Matt Lewis and Renato Poliafito
Keywords: peanut butter banana bread, banana nut bread