This Peanut Butter Banana Bread is a moist and flavorful loaf with the perfect balance of peanut butter and banana. It’s a great way to use up overripe bananas and adds a nutty richness to your classic banana bread.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium bananas)
- 1/2 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped peanuts or chocolate chips for added texture
Instructions
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Cream the Peanut Butter and Butter: In a large bowl, cream together the peanut butter and softened butter until smooth. Add the granulated sugar and brown sugar, and beat until light and fluffy.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
4. Incorporate Bananas and Buttermilk: Stir in the mashed bananas and buttermilk until well combined.
5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
7. Fold in Optional Ingredients: If using, fold in the chopped peanuts or chocolate chips.
8. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips for Success
- Bananas: Use very ripe bananas for the best flavor and sweetness.
- Buttermilk Substitute: If you don’t have buttermilk, you can substitute it with milk and a tablespoon of lemon juice or white vinegar.
- Storage: Store the cooled banana bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.