I interrupt your regularly scheduled pumpkin programming with a breaking news alert: I’ve officially reached my pumpkin threshold. We’ve pumpkin’d cheesecake, muffins, biscotti, waffles, pancakes, whoopie pies, mousse, and heck, we’ve even pumpkin’d chili. So here, in our mid-November pumpkin pause, we meet Peanut Butter Banana Bread.
Extra-ripe bananas join forces with creamy peanut butter in a seriously moist rendition of everyone’s favorite quick bread. But the indulgence doesn’t stop there. Peanut butter chips lend added flavor to each slice and can be easily substituted for chocolate chips, chocolate chunks, toasted coconut or any other mix-in you have on hand.
Stuck with a surplus of overripe bananas? Give this Peanut Butter Banana Bread a whirl, then keep the taste train moving with recipes for Chocolate Swirl Banana Bread and The Best Banana Cake with Cream Cheese Frosting.
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- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 very ripe, darkly speckled bananas, mashed well (about 1 ½ cups)
- 1/4 cup buttermilk
- 2 large eggs, lightly beaten
- 6 Tablespoons unsalted butter, melted and cooled
- 1 1/2 teaspoons vanilla extract
- 1/3 cup creamy peanut butter
- 3/4 cup peanut butter chips
- Preheat the oven to 350ºF.
- Line a 9-inch loaf pan with parchment then grease the parchment paper with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking soda and salt. Set it aside.
- In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter, vanilla extract and peanut butter until well combined.
- Lightly fold the banana mixture into the dry ingredients with a rubber spatula just until combined. (The batter will be thick and chunky.) Stir in the peanut butter chips then scrape the batter into the prepared loaf pan.
- Bake the bread for 55 minutes or until a toothpick inserted comes out clean.
- Allow the loaf to cool in the pan for 5 minutes then transfer it to a cooling rack to cool completely. Slice and serve the bread or store it, wrapped securely in plastic wrap at room temperature or in the fridge.
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I made this yesterday, I was glad that it tasted delicious because I was shocked by how many dishes I had to use to make it!
I”m glad you enjoyed the recipe, Leah, despite the number of dishes required.
I have made this a few times, it is AMAZING. Always takes me a little longer cooking time in my oven but turns out great every time. When i bring it to work i get lots of compliments
Woohoo! I’m thrilled you’ve been enjoying the recipe, Charlotte!
This recipe is amazing!!! Since my husband is a celiac I used Bob’s Red Mill 1to1 gluten free flour….I also made muffins instead of bread the 2nd time around. They are so yummy….everyone loves them. This recipe made 15 regular sized muffins.
Yay! I’m so thrilled you’ve been enjoying the recipe, Lucy!
I just made this for my husband. What a fantastic recipe! Thanks!
I’m so thrilled you enjoyed the recipe, Julie!
What type of Sugar did u use ? Powdered white sugar, or caster sugar or Brown ?
Just took this out of the oven and it is FANTASTIC! Super-moist and full of flavor. THANK YOU!
Tried recipe. I added 1/2 cup semi sweet choc. Chips and it was wonderful I took it to work and everyone thought it was so moist and simply yummy
So glad you enjoyed the recipe, Marie! Love the addition of chocolate chips!
Mine tasted salty… super salty and I did every step correctly and used every ingredient.
Hi Yvonne – I have never experienced that issue before. Did you use unsalted butter?
That’s looks yummy I will probably try to make i
Thanks so much, Evelyn! Enjoy!
hello.. how to make
Add 1 tablespoon lemon juice to a liquid measuring cup then fill it up to the 1-cup mark with whole milk. Let the mixture sit for 5 minutes until it is curdled then measure out your desired amount!
Hi Kelly! Is it ok if I omit the buttermilk?
I wouldn’t recommend it!
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