A moist and fluffy bread that gets its delicious flavor from a combination of ripe bananas and creamy peanut butter.
Prep Time15minutes
Cook Time1hour
Total Time1hour15minutes
YIELD9×5-inch loaf pan
Ingredients
1 ½cups(210g) all-purpose flour, sifted
¾teaspoonbaking soda
1teaspoonground cinnamon
¼teaspoonsalt
2large eggs, at room temperature
¾cup(150g) brown sugar or granulated sugar or a combination
¼cup(60 ml) canola/vegetable oil
¼cup(60 ml) full-fat yogurt or sour cream
1teaspoonpure vanilla extract
1 ½cupsmashed very ripe bananas(3-4 bananas)
½cup(125g) creamy peanut butter (I prefer Skippy)
Chopped walnuts or pecans, for sprinkling (optional)
Instructions
Preheat oven to 350°F/180°C. 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.