Servings 8 servings
Ingredients
- 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
Instructions
- 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.
Notes
- Any creamy nut or seed butter will work in place of peanut butter, like almond or sunflower seed butter. Just note that these swaps may change the flavor slightly, but they’re equally delicious.
- No buttermilk on hand? Greek yogurt or sour cream make great substitutes—just use the same amount. Both will add moisture and a hint of tang.
- Storing: Wrap the bread tightly in plastic wrap and keep it at room temperature for up to 3 days or refrigerate it for up to a week. For that fresh-out-of-the-oven taste, warm a slice in the microwave or toaster oven to soften the peanut butter chips and enhance the flavor.
- Freezing: To freeze the whole loaf, wrap it in plastic wrap followed by a layer of heavy-duty foil, and store it in the freezer for up to 3 months. Just let it thaw at room temperature for a couple of hours. For individual slices, wrap them in plastic wrap and store them in a zip-top freezer bag for up to 3 months. Thaw at room temperature for about an hour, or unwrap and microwave each slice for 30-60 seconds to warm it through.
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