Peanut Butter Banana Loaf (Printable Version)
Take classic banana bread up a notch with creamy peanut butter in the mix and pockets of mini peanut butter cups throughout. It's moist, satisfying, and hard to resist!
# Ingredients:
01 -
3 medium bananas, super ripe and mashed
02 -
1/2 cup smooth peanut butter
03 -
1 1/2 teaspoons baking powder
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1/2 teaspoon kosher salt
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1 cup white sugar
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1/4 cup vegetable oil
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1 1/2 cups plain flour
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8 ounces chopped or mini peanut butter cups
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1/2 teaspoon baking soda
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2 eggs
# Steps:
01 -
Set your oven to 350°F. Line a 9 x 5 pan with parchment and lightly spray with nonstick oil. Put it aside for now.
02 -
Grab a big bowl and whisk salt, flour, baking soda, and baking powder until combined. Put this aside.
03 -
In another big bowl, mix eggs, mashed bananas, smooth peanut butter, vegetable oil, and sugar until blended well.
04 -
Add the dry mix into the wet mix. Stir gently but don’t overdo it—it's fine if it's a bit lumpy.
05 -
Carefully fold the mini or chopped peanut butter cups into the batter so they’re evenly spread.
06 -
Pour the batter into the prepared pan and bake for 55 to 60 minutes. Check if it’s done by poking the center with a toothpick—if it comes out clean, it’s ready.
07 -
Leave the loaf in the pan for 10 minutes, then take it out and put it on a rack to finish cooling before slicing it up.
# Notes:
01 -
Really ripe bananas make the bread much sweeter and yummier.
02 -
You can swap in natural peanut butter, but the loaf’s feel might change just a bit.
03 -
Keep at room temp in a sealed container for 3 days, or stash in the fridge for up to a week.
04 -
Freeze for up to 3 months—wrap tightly in plastic, then foil before putting in the freezer.