Peanut Butter Banana Bread
This Peanut Butter Banana Bread is moist and tender, with ripe bananas and creamy peanut butter creating a rich, cozy flavor.
Servings: 12
Calories: 336kcal
Equipment
- 9x5 Metal Baking Pan
- Measuring Cups and Spoons
- Mixing Bowls
- Parchment Paper
Ingredients
- ½ cup smooth peanut butter
- 1 cup overripe banana mashed (about 3 small-medium)
- 100 grams white granulated sugar about ½ cup
- 100 grams light brown sugar packed (about ½ cup)
- ¼ cup whole milk
- ¼ cup vegetable oil
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 272.5 grams self-rising flour about 2 cups + 1 ½ tbsp
- ¾ cup chocolate chips any type, I use dark
Instructions
- Preheat oven to 350F degrees. Line a 9x5 baking pan with parchment paper and set aside.
- In a large bowl add the mashed banana, both sugars, milk, vegetable oil, eggs and vanilla. Whisk until well combined then add peanut butter and mix.
- Add self-rising flour into the bowl and mix until there are no dry streaks.
- Pour into the prepared baking pan and add a handful of extra chocolate chips to the top of the bread.
- Bake for 55 minutes or until a toothpick inserted into the center comes out moist with crumbs.
Video
Notes
- Use Overripe Bananas: Spotty and brown bananas add sweetness and help create a soft texture.
- Don’t Overmix: Stir just until combined to avoid a dense loaf.
- Check Early: Oven times vary. Start checking at 50 minutes for doneness.
- Cool Before Slicing: Letting the loaf rest prevents crumbling and keeps it moist.
- Add-ins Last: Fold in chocolate chips or nuts at the end to evenly distribute them.
Nutrition
Calories: 336kcal | Carbohydrates: 46g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 32mg | Sodium: 63mg | Potassium: 192mg | Fiber: 1g | Sugar: 26g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
