Peanut Butter Banana Bread
A perfect combination of sweet, overripe bananas and rich, creamy peanut butter. This moist loaf features a beautiful peanut butter swirl for a bakery-style finish.
Ingredients
- 1 cup white granulated sugar gives the most tender crumb
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup creamy peanut butter Divided; standard style, not natural
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons milk whole milk works best
- 2 cups all-purpose flour spooned and leveled
- 1/2 teaspoon salt do not skip
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3 bananas overripe and mashed
Instructions
- Preheat your oven to 325°F. Grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang on the sides.
- In a large bowl, cream together softened butter, sugar, and 1/4 cup of the peanut butter until light and fluffy.
- Add eggs one at a time, beating after each. Mix in the vanilla extract and milk.
- In a separate bowl, whisk flour, salt, baking soda, and baking powder. Gradually add to wet ingredients, stirring only until no flour streaks remain. Do not overmix.
- Gently fold in the mashed bananas. Pour batter into the prepared pan and smooth the top.
- Pipe the remaining 1/4 cup peanut butter in lines across the top. Drag a toothpick through the lines to create a marbled swirl.
- Bake for 60 to 70 minutes. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Banana ripeness is key—the spottier the better! If the top browns too quickly, tent loosely with foil. Always let the bread cool completely before slicing to avoid a gummy texture.