Peanut Butter Banana Bread

As seen on

brown eyed baker

Total Time

1 hr 30 mins

Prep Time

15 mins

Cook Time

1 hr 15 mins

Rating

(49)

Ingredients

12 servings

2 cups all-purpose flour (250g)
¾ teaspoon baking soda (0.75 teaspoon)
½ teaspoon salt (0.5 teaspoon)
3 medium bananas, mashed
½ cup creamy peanut butter (129g)
½ cup granulated sugar (100g)
½ cup light brown sugar (110g)
⅓ cup buttermilk (80ml)
¼ cup vegetable oil (54.5ml)
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips (180g)

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Preparation

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Step 1

Preheat oven to 350°F. Grease an 8×4-inch loaf pan and then line with parchment paper so that it hangs over the two long sides.

Step 2

In a large bowl, whisk together the flour, baking soda, and salt; set aside.

Step 3

In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.

Step 5

Transfer the batter to the prepared loaf pan, smoothing the top into an even layer.

Step 6

Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. If your bread appears to be browning too quickly, place a tented piece of foil over it.

Step 7

Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.

Chef’s notes

Equipment:

8×4-inch loaf pan

Nut Butter Substitutes:

You can use Sunbutter, almond or cashew butter (make sure it does not have oil separation – I recommend Barney Butter), or Nutella.

Mix-Ins:

Use different types of chocolate chips, butterscotch chips, chopped nuts (walnuts, pecans, or peanuts work great!), raisins, or even cooked, chopped bacon bits.

Storing:

For moist banana bread, keep your loaf wrapped tightly in plastic wrap and then stored in an air-tight container for up to 5 days at room temperature.

Freezing:

You can store the whole loaf or slices of this banana bread in the freezer for up to 1 month. Wrap tightly in plastic wrap and then cover with foil. Leave wrapped while thawing.

Converting to Muffins:

Fill muffin cups two-thirds full and bake at 375 degrees for 25 to 30 minutes.

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Skill Level

other

Peanut Butter Banana Bread

Ingredients

Preparation

Step 1

Step 2

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Step 7

Chef’s notes

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