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Peanut Butter Banana Bread

Moist Peanut Butter Banana Bread You'll Crave Every Morning

This Moist Peanut Butter Banana Bread blends creamy peanut butter with ripe bananas for a delightful breakfast or dessert.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Cakes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour substitute with gluten-free flour blend for gluten-free version
  • 1 teaspoon ground cinnamon adjust based on preference
  • 1 teaspoon baking powder ensure it's fresh
  • 1/2 teaspoon baking soda help achieve rise and browning
  • 1/2 teaspoon salt balances sweetness
  • 1/2 cup unsalted butter can substitute with coconut oil for dairy-free
  • 1 cup light brown sugar coconut sugar can be used for lower glycemic index
  • 1/2 cup creamy peanut butter can be swapped with almond butter
  • 2 large eggs can replace with flax eggs for vegan option
  • 1 teaspoon vanilla extract use pure vanilla for better quality
  • 1/2 cup sour cream plain yogurt can be a good substitute
  • 1 to 1.5 cups mashed bananas use well-ripened bananas for best results
  • 1/2 cup chopped nuts (optional) choose from pecans, walnuts, or skip for nut-free

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Electric mixer
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking area by greasing a 9"x 5" loaf pan.
  2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  3. In a separate large bowl, beat together the butter, brown sugar, and peanut butter until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time to the butter mixture, mixing well after each. Stir in the vanilla extract.
  5. Gradually add the dry mixture into the wet ingredients, alternating with the sour cream.
  6. Gently fold in the mashed bananas and chopped nuts if desired.
  7. Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick comes out clean.
  8. Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store your bread in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week. For freezing, wrap tightly and it will last up to 3 months.

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