Yes, Peanut Butter Banana Bread is as good as it sounds – actually even better. It’s a peanut butter cookie disguised as wholesome, moist banana bread. Honestly, one of the best things to ever come out of my oven. 🙂
If you have peanut butter chips on hand, now is the perfect time to use them. If you don’t, not to worry, you can use chocolate chips, chopped peanut butter cups or leave out the chocolate altogether and it’s still amazing.
The batter also makes the most incredible muffins. Insanely good.
Peanut Butter Banana Bread
- 3-4 (about 1 ½ cups) mashed overripe bananas
- ½ cup (125 g) peanut butter
- ¼ cup (60 ml) vegetable oil
- 1 egg
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 ½ cups (210 g) all-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ⅓ cups (8 oz. or 230 g) chocolate chips, peanut butter chips or chopped peanut butter cups optional
Preheat oven to 350°F (170°C). Butter loaf pan (12×5 inches or 30×13 cm).*
In a large bowl, whisk mashed bananas, peanut butter, oil, egg, granulated sugar and brown sugar until well combined. In another (medium sized) bowl, whisk together flour, baking soda, baking powder and salt. Add the flour mixture to the banana-peanut butter mixture and carefully stir just until flour is incorporated (do not over stir or mixture will crumble!). Fold in chocolate and/or peanut butter chips, if using.
Pour batter into prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes, remove from pan and cool completely on wire rack. Store wrapped tightly or in an air-tight container for up to 3 days or freeze for up to two months.
*For muffins: line muffin pan with paper liners, fill three-fourths full with batter and decrease baking time to 20-25 minutes (test with a wooden toothpick for doneness). Makes about 12 muffins.
Recipe source: Cookies and Cups.
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