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:

1. Cream together butter, peanut butter and sugar.
2. Add eggs and mashed bananas. Combine with an electric mixer.
3. Sift together flour, baking soda and salt. Add to creamed mixture.
4. Mix in peanut butter chips tossed on flour
5. Spray loaf pan with Pam or other cooking spray. Pour banana batter into greased loaf pan.
6. Optional – sprinkle additional peanut butter (or chocolate!) chips on top of uncooked loaf.
7. Bake at 350 degrees for 60 minutes or until toothpick comes out clean.
8. 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!

enjoy!