This easy banana bread recipe with peanut butter is a delicious twist on the classic banana bread recipe. The addition of peanut butter adds a rich, nutty flavor that pairs perfectly with the sweetness of ripe bananas. This recipe is perfect for breakfast, snacking, or even dessert.
Prep Time
Prep time for this recipe is approximately 15 minutes.
Cook Time
Cook time for this recipe is approximately 1 hour.
Ingredients
- 3 ripe bananas, mashed - 1/2 cup smooth peanut butter - 1/4 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/2 cup light brown sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt
Equipment
- Mixing bowls - Measuring cups and spoons - Hand mixer or stand mixer - 9-inch loaf pan - Parchment paper
Method
1. Preheat your oven to 350°F (175°C) and line a 9-inch loaf pan with parchment paper. 2. In a mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and light brown sugar until light and fluffy. 3. Add the eggs one at a time, mixing well after each addition. 4. Mix in the mashed bananas and vanilla extract. 5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. 6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 7. Pour the batter into the prepared loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. 8. Allow the banana bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Notes
- This recipe can be easily doubled to make two loaves. - For a more pronounced peanut butter flavor, use chunky peanut butter instead of smooth. - For a healthier twist, use natural peanut butter and substitute half of the granulated sugar with honey or maple syrup.
Q: Can I use crunchy peanut butter instead of smooth? A: Yes, you can use crunchy peanut butter for a more pronounced peanut butter flavor and added texture. Q: Can I substitute the all-purpose flour with whole wheat flour? A: Yes, you can substitute the all-purpose flour with whole wheat flour for a healthier twist. However, the texture and taste may vary slightly. Q: Can I freeze this banana bread? A: Yes, you can freeze this banana bread for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer.
Recipe Tips
- To make the banana bread even more moist and flavorful, add 1/2 cup of chocolate chips or chopped nuts to the batter. - For a more decorative touch, sprinkle some extra granulated sugar on top of the batter before baking. - If you don't have a hand mixer or stand mixer, you can mix the ingredients by hand using a whisk and a spatula.
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