Side Pannel
Easy Peanut Butter Banana Bread
Easy Peanut Butter Banana Bread
- Recipe Submitted by maryjosh on 03/28/2019
Ingredients List
- 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)
Directions
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.
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.
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