Peanut Butter Banana Bread
Ripe bananas and peanut butter make a loaf that tastes familiar, just with a nuttier edge. Chocolate chunks melt into the bread and the thick glaze adds a sweet finish on top.
Servings: 10
Equipment
- Loaf Pan 9 x 5-Inch
Ingredients
For the Bread
- ¾ Cup creamy peanut butter
- ½ Cup unsalted butter melted
- ½ Cup brown sugar packed
- ½ Cup granulated sugar
- 2 eggs large
- 3 bananas ripe or overripe, mashed
- ½ Cup sour cream
- 1 Teaspoon vanilla extract
- 1 ¾ Cups all-purpose flour
- 1 Teaspoon baking soda
- ½ Teaspoon salt
- ¾ Cup chocolate chips or chunks
For the Glaze
- ½ cup creamy peanut butter
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
Instructions
- Preheat the oven to 350°F. Grease a 9x5 loaf pan or line with parchment paper.
Make the Batter
- In a large bowl, whisk together the melted butter, peanut butter, brown sugar, and granulated sugar until smooth.
- Add the eggs, mashed bananas, sour cream, and vanilla extract and mix until fully combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chocolate chips or chunks.
Bake the Banana Bread
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55 to 65 minutes until a toothpick inserted in the center comes out mostly clean.
- Let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Add the Glaze
- In a bowl, whisk together the peanut butter, powdered sugar, and milk until smooth and pourable.
- Drizzle the glaze over the fully cooled bread.
Notes
Choose bananas with plenty of brown spots: Very ripe fruit mashes easily and adds a stronger banana taste.
Let the butter cool slightly: Hot melted butter can make the peanut butter mixture greasy.
Measure the flour lightly: Spoon flour into the measuring cup and level the top. Scooping directly from the bag can add too much.
Stop stirring when the flour disappears: Extra mixing can make the loaf dense.
Add the milk gradually: Start with a small amount and add more in small splashes until the glaze falls from your whisk in thick ribbons.
Glaze when cool: Warm bread thins the glaze and makes it run down the sides.
Cover a darkening crust: Place foil loosely on top if the crust browns before the center is ready. Also, I like to use a light-colored nonstick loaf pan for even baking.
Let the butter cool slightly: Hot melted butter can make the peanut butter mixture greasy.
Measure the flour lightly: Spoon flour into the measuring cup and level the top. Scooping directly from the bag can add too much.
Stop stirring when the flour disappears: Extra mixing can make the loaf dense.
Add the milk gradually: Start with a small amount and add more in small splashes until the glaze falls from your whisk in thick ribbons.
Glaze when cool: Warm bread thins the glaze and makes it run down the sides.
Cover a darkening crust: Place foil loosely on top if the crust browns before the center is ready. Also, I like to use a light-colored nonstick loaf pan for even baking.
Nutrition
Calories: 618kcal | Carbohydrates: 74g | Protein: 11g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 387mg | Potassium: 420mg | Fiber: 3g | Sugar: 48g | Vitamin A: 430IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg
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