Spring has sprung! And with the arrival of warmer temperatures, we can engage in our annual re-welcoming of all things carrot, asparagus, pea and rhubarb. First up? Carrot C…
Peanut Butter Banana Bread
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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. [rss-cut]
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Peanut Butter Banana Bread
- YIELD: 1 (9-inch) loaf
- 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 1/2 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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