Peanut Butter Banana Bread
Banana bread with peanut butter worked through it — denser, richer, and it keeps for days.
Makes 1 loaf (9x5 pan) · Prep 15 min · Bake 65 min
Ingredients
Wet
- 3 Very ripe bananas, mashed
- 3/4 cup Peanut butter
- 1/4 cup Neutral oil — reduced, because the peanut butter brings fat
- 3/4 cup Brown sugar, packed
- 2 Eggs
- 2 tsp Vanilla extract
Dry
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
Instructions
Prep
- Heat the oven to 175°C (350°F) and line a 9x5 loaf pan.
Wet
- Mash the bananas, then whisk in the peanut butter, oil, brown sugar, eggs, and vanilla until completely uniform. (Tip: Get the peanut butter fully incorporated now. Streaks left at this stage stay as dense, greasy seams in the baked loaf.)
Dry
- Whisk the flour, baking soda, and salt together.
Combine
- Fold the dry into the wet just until no flour is visible.
Bake
- Bake until well risen and a skewer in the centre comes out clean. (Tip: This batter is heavier than plain banana bread and needs a few extra minutes. Look for a genuinely clean skewer here, not moist crumbs.)
Cool
- Cool in the pan 20 minutes, then turn out onto a rack.
Tips
- Swirl instead of mixing: For a marbled loaf, hold back 1/4 cup of the peanut butter, warm it briefly so it's pourable, then dollop it over the batter in the pan and drag a knife through twice. More than twice and you've just mixed it in.
- This one keeps: Wrapped at room temperature it stays moist for four or five days, noticeably longer than plain banana bread — the peanut fat slows the starch from recrystallising.