Description
Moist, flavorful peanut butter banana bread with optional walnuts or chocolate chips.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 medium)
- ½ cup creamy peanut butter
- ½ cup buttermilk (or ½ cup milk + ½ tablespoon lemon juice or vinegar, let stand for 5 minutes)
- Optional: ½ cup chopped walnuts or pecans
- Optional: ¼ cup chocolate chips
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan (or line with parchment paper).
- Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes with an electric mixer).
- Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine Wet and Dry: Gradually add dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Add Bananas and Peanut Butter: Gently fold in mashed bananas and peanut butter until just combined. Do not overmix.
- Add Optional Ingredients: If using, gently fold in walnuts, pecans, or chocolate chips.
- Pour and Bake: Pour batter into the prepared loaf pan and spread evenly.
- Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent loosely with aluminum foil during the last 15-20 minutes.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a richer flavor, use brown butter. Brown the butter before creaming it with the sugars. This adds a nutty, caramel-like flavor to the bread. To brown the butter, melt it in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let cool slightly before using.
- Add a peanut butter swirl. Before baking, swirl a few tablespoons of melted peanut butter into the batter using a knife or skewer. This creates a beautiful marbled effect and adds extra peanut butter flavor.
- Make mini loaves. Divide the batter into mini loaf pans and bake for a shorter amount of time, about 25-30 minutes. This is a great option for gifting or portion control.
- Add a streusel topping. Combine ½ cup all-purpose flour, ¼ cup packed brown sugar, ¼ cup cold butter (cut into small pieces), and ¼ cup chopped nuts. Crumble the mixture over the top of the batter before baking. This adds a sweet and crunchy topping to the bread.
- Use different types of nut butter. Try using almond butter, cashew butter, or sunflower seed butter instead of peanut butter. This is a great option for those with peanut allergies.
- Add spices. Add ½ teaspoon of cinnamon, nutmeg, or allspice to the dry ingredients for a warm and cozy flavor.
- Make it gluten-free. Use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Be sure to use a blend that contains xanthan gum, as this helps to bind the ingredients together.
- Freeze for later. This bread freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes