Peanut Butter Banana Bread Recipe
Delight in the rich, nutty flavor of this Peanut Butter Banana Bread. Made with ripe bananas, creamy peanut butter, and chopped walnuts, it is moist, flavorful, and perfect for breakfast or as a sweet snack.
15 Servings
Ingredients
- ½ cup butter softened
- 1 cup white sugar
- 2 large eggs
- ½ cup peanut butter creamy or chunky
- 2 medium ripe bananas mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup chopped walnuts optional
Instructions
Preheat Oven:
- Preheat the oven to 325°F (165°C). Lightly grease a 5x9 inch loaf pan using non-stick spray or butter to ensure easy removal of the bread once baked.
Prepare the Batter:
- In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy. This process should take approximately 2-3 minutes using a hand mixer or stand mixer.
Add Eggs and Peanut Butter:
- Incorporate the eggs into the butter-sugar mixture one at a time, beating well after each addition to ensure a smooth, well-blended texture. Next, add the peanut butter and mix until thoroughly combined.
Add Bananas and Dry Ingredients:
- Mash the ripe bananas with a fork and add them to the mixture. Gently fold in the flour and baking soda until just combined. Be careful not to overmix, as this may result in a denser loaf.
Incorporate Walnuts (Optional):
- Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter. Skip this step if you prefer a smoother texture.
Transfer to Pan and Bake:
- Pour the prepared batter into the greased loaf pan and spread it evenly. Bake in the preheated oven for approximately 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool and Serve:
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
Notes
To make this Peanut Butter Banana Bread gluten-free, simply replace the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Ensure all other ingredients are certified gluten-free to avoid cross-contamination.