Apparently this is the summer of me baking breads. It started with strawberry bread. And then blueberry lemon bread. And this week? Peanut butter banana bread. That’s right – peanut butter + banana, baked into a dessert-like bread.
It tastes as good as it sounds (but not was good as it looks – sorry the pictures are not that good. The bread is just not photogenic with my phone camera).
If you like peanut butter and/or bananas, this bread is for you. Even if you don’t really like bananas, but enjoy dessert/quick breads, this is for you. It’s moist (#sorryimnotsorry) and dense, with the perfect amount of sweetness to make it a great snack, breakfast, or dessert. Promise me you’ll try it out sometime, okay?
Peanut Butter Banana Bread
Here’s what you need:
- 1/2 cup (1 stick) butter, room temperatre
- 1/2 cup peanut butter
- 1 cup sugar
- 2 eggs, beaten
- 4 overripe bananas, mashed
- 1 1/2 cups flour (+1 Tbs flour, which you’ll use below)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup peanut butter chips, tossed in 1 Tablespoon flour
For glaze (optional):
- 1/3 cup powdered sugar
- 1-2 Tablespoons milk (I used a little over 1 TB to achieve the consistency I liked – an I had only coconut almond milk on hand and it was perfect!)
- 1 tablespoon peanut butter
Here’s what you do:
- Cream together butter, peanut butter and sugar.
- Add eggs and mashed bananas. Combine with an electric mixer.
- Sift together flour, baking soda and salt. Add to creamed mixture.
- Mix in peanut butter chips tossed on flour
- Spray loaf pan with Pam or other cooking spray. Pour banana batter into greased loaf pan.
- Optional – sprinkle additional peanut butter (or chocolate!) chips on top of uncooked loaf.
- Bake at 350 degrees for 60 minutes or until toothpick comes out clean.
- To add glaze, let cool for 30 minutes or until cool to the touch. Whisk together sugar, milk and peanut butter and drizzle on top of bread. Enjoy!