Peanut Butter Banana Bread sweet and salty!

On Jul 11, 2018

Peanut Butter Banana Bread sweet and salty!

Peanut Butter Banana Bread has the most delicious flavor combination! This sweet and salty bread is destined to be the favorite of the whole family.

We love delicious peanut butter cookies, it would be even better if it included chocolate! This peanut butter banana bread is moist and tender, and will surely soothe any PB lovers!

Banana Peanut Butter Bread

This peanut butter banana bread is moist and tender, the most delicious combination! Peanut butter and banana is one of my favorite flavor combinations. I remember making peanut butter and banana sandwiches for lunch when I was a kid. I liked the taste of these two flavors very much.

The combination of salty and sweet is amazing. It’s like being born for each other! I have been making the same banana bread recipe for years, but it was only recently that I thought of adding peanut butter to the mixture. Peanut butter makes this banana bread so unique and delicious.

Peanut butter and banana are a classic combination-ask Elvis! We think that even the king himself will love this delicious bread, and it will definitely be welcomed by your family.

How to make peanut butter banana bread

Prepare. Preheat the oven to 325. Grease a 9 x 5 loaf pan, line it with parchment paper, and set aside. (I found that the best way to prevent the bread sticking to the bread pan is to spray the pan with cooking spray and line it up with parchment paper to make sure it has a little overhang on each side).

Cream ingredients. In a large bowl or the bowl of a stand mixer, beat the sugar, butter, and ¼ cup of peanut butter until fluffy. Add eggs, vanilla and milk and stir until smooth.

Dry ingredients. Add flour, salt, baking soda and baking powder and mix well. Fold the mashed bananas and pour them into the prepared bread pan. (I like to add bananas at the end, so there are some small pieces of bananas in the finished bread.)

swirl. Scoop the remaining ¼ cup of peanut butter into a Ziploc bag and cut a corner from the bag. Spread three rows of peanut butter on the top of the batter, then use a toothpick or fork through the batter to rotate the peanut butter.

bake. Bake for 60-70 minutes, or until a toothpick inserted in the center of the bread comes out clean.

Tips + storage information

Enjoy this delicious delicacy – Add some chopped walnuts, peanuts, raisins, chocolate chips, and even chopped peanut butter cups before baking! If you want, you can even add a little cinnamon to the batter.
Use crunchy peanut butter instead For the smooth variety in this recipe. However, if you do, we recommend using ½ cup instead of ¼ cup.
When Choose bananas For this recipe, the browner the banana, the better for maximum sweetness!
If your bread comes out of the oven with Crack on top ——The result is just right! It expands when cooking and allows steam to flow from the top. If you don’t notice a crack on the top, it’s not a problem! Sometimes this happens when the baking powder exceeds its shelf life, or any other factors may play a role in the baking process. It will usually be just as delicious!
Making mini bread Be sure to fill your pans, no more than half, and check them every 5 minutes after they enter the oven for 25 minutes.

Shop On the counter for a few days at most.

arrive freeze, Wrap it with plastic wrap or aluminum foil, then put it in a Ziploc bag, and store it in the refrigerator for up to 3-4 months. When you are ready to eat it again, thaw it on the counter or put it on a baking sheet, and then heat it in the oven for a few minutes. Set the oven to 350 degrees, put the bread in the correct position, and check again as soon as the oven reaches temperature.

For a quicker bread recipe (no yeast involved!!!), please check:

Course Bread

American cuisine

Preparation time 8 minutes

Cooking time 1 hour

Total time 1 hour 8 minutes

10 servings

Calories 374 kcal

Author Little Luna

1 cup sugar
1/2 cup butter softened
1/2 cup peanut butter divided
2 eggs
1 teaspoon vanilla
3 tablespoons milk
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3 bananas overripe and mashed

Preheat the oven to 325. Grease a 9 x 5 loaf pan, line it with parchment paper, and set aside.
In a large bowl or the bowl of a stand mixer, beat the sugar, butter, and ¼ cup of peanut butter until fluffy. Add eggs, vanilla and milk and stir until smooth.
Add flour, salt, baking soda and baking powder and mix well. Fold the mashed bananas and pour them into the prepared bread pan.
Scoop the remaining ¼ cup of peanut butter into a ziplock bag and cut off a corner from the bag. Spread three rows of peanut butter on the top of the batter, then use a toothpick or fork through the batter to rotate the peanut butter.
Bake for 60-70 minutes, or until a toothpick inserted in the center of the bread comes out clean.

Thank you Alicia from Baker upstairs!

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