Peanut Butter Banana Bread
Total Time
1 hr 30 mins
Prep Time
15 mins
Cook Time
1 hr 15 mins
Rating
4.6 out of 5 stars
(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
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.
Step 8
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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.
