Perfectly Moist Peanut Butter Banana Bread
A sumptuous treat that combines the rich creaminess of peanut butter with the natural sweetness of ripe bananas, perfect for breakfast, snacks, or dessert.
Equipment
- Mixing Bowl
- Loaf Pan
- Oven
Ingredients
Ingredients
- 3 medium Ripe Bananas, mashed Overripe bananas provide necessary sweetness and moisture.
- 1 cup Creamy Peanut Butter Adds rich flavor and moisture.
- ¾ cup Granulated Sugar Enhances natural sweetness of bananas.
- ½ cup Brown Sugar Adds deeper flavor and moisture retention.
- 2 large Eggs Acts as a binding agent.
- 2 cups All-Purpose Flour Main structure-building ingredient.
- 1 teaspoon Baking Soda Essential for leavening.
- ½ teaspoon Salt Enhances overall flavor.
- 1 teaspoon Ground Cinnamon Adds warmth and depth to flavor.
- ½ cup Chocolate Chips or Chopped Nuts Optional add-ins for texture and flavor.
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add the creamy peanut butter to the mashed bananas and mix until well combined.
- In a separate bowl, whisk together the granulated sugar, brown sugar, and eggs until light and fluffy.
- Add the egg and sugar mixture to the banana and peanut butter mixture, stirring gently until just combined.
- Sift together the all-purpose flour, baking soda, cinnamon, and salt in another bowl.
- Slowly fold the dry ingredients into the wet mixture until just combined. If using, fold in chocolate chips or nuts.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Slice the bread into pieces and serve fresh or store for later enjoyment.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer storage. You can also freeze slices for up to three months.