Peanut Butter Banana Bread

Elvis was onto something.

Not that it was news to me, but peanut butter and banana will always be a magic combo.  This bread just emphasizes the point.  That’s right, friends, we’re talking about peanut butter banana bread today!

I’ve gotten to the point where I now just buy bananas every couple weeks, knowing full well I have no intention of actually eating them while they’re good.  So expect some more tasty banana treats coming your way!

Preheat oven to 350 F.  Spray a 9×5 loaf pan with cooking spray.

In a large bowl, mix together the bananas, melted butter, sugar, peanut butter, eggs, and milk until well combined.

You might also like:  Double Chocolate Peanut Butter Chip Banana Bread

Add the dry ingredients, in batches, to the wet ingredients—stirring just until combined.

Pour the batter in the prepared loaf pan.

Bake for around an hour and 15 minutes, but start checking at 45 minutes to see if it’s done (every oven is different).  Use a skewer or cake tester to check it’s baked through.

Let it cool in the pan for 15 minutes before transferring to a wire rack.

It will keep for a few days in a ziploc bag or airtight container, but obviously will start to dry out eventually.  Best fresh!

Peanut Butter Banana Bread

Note, I used buttermilk here but if you only have 2% milk then use entirely baking powder instead of a mixture of powder and soda

• 2 1/4 cups of all-purpose flour
• 3/4 teaspoon of salt
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 2-3 ripe bananas, mashed
• 1/2 cup of unsalted butter, melted
• 1 cup of granulated sugar (I went a little light)
• 1/2 cup of peanut butter
• 3 eggs
• 3/4 cup of low-fat buttermilk

1. Preheat oven to 350 F.  Spray a 9×5 loaf pan with cooking spray.
2. In a large bowl, mix together the bananas, melted butter, sugar, peanut butter, eggs, and milk until well combined.
3. Add the dry ingredients, in batches, to the wet ingredients—stirring just until combined.
4. Pour the batter in the prepared loaf pan.  Bake for around an hour and 15 minutes, but start checking at 45 minutes to see if it’s done (every oven is different).  Use a skewer or cake tester to check it’s baked through.
5. Let it cool in the pan for 15 minutes before transferring to a wire rack.

Original recipe from Girl Gone Gourmet

Other banana winners you might like:

• Clean-Eating Banana Muffins (gluten-free)
• Banana Cake with Caramel Frosting
• Bourbon Banana Pancakes
• Bourbon Vanilla Banana Bread with Candied Walnuts

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