A moist and fluffy bread that gets its delicious flavor from a combination of ripe bananas and creamy peanut butter.
It’s no secret that bananas and peanut butter are great buddies, so there was no doubt in my mind that the day would come when peanut butter slipped its way into my favorite banana bread. However, since peanut butter usually make cakes heavier, it was especially challenging trying to add it to already-dense banana bread. But don’t you worry. I’ve made enough PB banana bread these past few months to make sure that you (and more specifically, I) get a bread that’s perfectly moist, fluffy, and delicious with a noticeable flavor of both peanut butter and bananas.
This recipe is slightly different than my beloved banana bread. Regarding the ingredients, the main difference is in the kind of fat being used. Oil helps to keep cake moist, and since this bread has plenty of flavor already, I didn’t find the butter necessary.
There’s another big difference, too. I used to simply mix all the ingredients together and bake, which is how a quick bread is usually made, and although it was delicious, the texture was a bit heavy. For a lighter texture, I start beating together the eggs and sugar in a mixer, which incorporates air into the batter and ultimately makes it less dense. I do the same with my dulce de leche muffins recipe. It does make the bread a bit on the cakey side, but it still has the structure of a quick bread.
Right after the bread has cooled, the flavors will still be rather subtle (though amazing). A day after it’s made, they will become much more intense, especially the peanut butter, and the bread will still be very moist. It may be extremely hard to not wipe out the whole thing right away, but trust me, the wait is worth it!
If you love banana bread, make sure to also try this amazing chocolate banana cake!
- 1½ cups (210 g/7.5 oz) all-purpose flour, sifted
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- ¾ cup (150 g/5.3 oz) brown sugar or granulated sugar or a combination
- ¼ cup (60 ml) canola/vegetable oil
- ¼ cup (60 ml) yogurt or sour cream
- 1 teaspoon pure vanilla extract
- 1½ cups mashed very ripe bananas (3-4 bananas)
- ½ cup (125 g/4.5 oz) creamy peanut butter
- Chopped walnuts or pecans, for sprinkling (optional)
- Preheat oven to 350F/180C. Grease a 9×5-inch loaf pan.
- In a large bowl mix together flour, baking soda, cinnamon, and salt. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat eggs and sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in sour cream and vanilla extract until combined, followed by mashed bananas and peanut butter. Add flour mixture and beat just until combined. Don’t overmix in order to keep the bread as light as possible.
- Pour batter into prepared loaf pan and sprinkle nuts on top if desired. Bake for 50-60 minutes, until a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs. If the top is browning too fast or if the nuts start to burn while baking, cover pan loosely with aluminum foil. Allow bread to cool for 10 minutes, then turn it out and let it cool completely on a wire rack.
- This bread tastes best a day after it’s made as the flavors blend and become more intense. However, it tastes delicious on the first day as well, so don’t let that stop you from digging in.
- Store this moist bread at room temperature or in the fridge in an airtight container for up to 3-4 days. Bread can also be frozen for up to 2 months. Thaw it on the counter or overnight in the fridge.