Peanut Butter Banana Bread
Swirls of creamy peanut butter and bananas collide dreamily in this super-soft peanut butter banana bread.
Servings 12 servings
Calories 333kcal
Ingredients
- 4 medium ripe bananas (about 2 cups mashed)
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup creamy peanut butter, divided
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper and set aside.
- In a large bowl, whisk mashed bananas, both sugars, oil, 1/4 cup peanut butter, eggs, and vanilla until smooth. In a separate medium bowl, whisk flour, baking soda, and salt.
- Add flour mixture to liquid mixture, gently folding until batter is just combined. Spread batter evenly in prepared pan, drop remaining 1/4 cup peanut butter by the small spoonfuls on top, and use a knife to swirl into batter.
- Bake banana bread at 350F 55-60 minutes until a toothpick inserted in center comes out clean.
- Cool banana bread completely on a wire cooling rack. Remove bread from pan and cut into slices for serving. Enjoy!
Notes
Storing Instructions
Store bread in an airtight container at room temperature up to 4 days. Bread may also be frozen up to 2 months.
Nutrition
Serving: 1 slice banana bread | Calories: 333kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 246mg | Fiber: 2g | Sugar: 23g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg