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Peanut Butter Banana Bread

A delicious twist on the classic banana bread, infused with peanut butter and perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/4 cup unsalted butter (softened)
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup creamy peanut butter
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 1/2 cups mashed banana (about 3 or 4 medium overripe bananas)
Optional Ingredients
  • 1/2 to 2/3 cups chopped nuts (such as pecans, walnuts, hazelnuts, or peanuts) optional for added texture and flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, beat the softened butter and brown sugar until fluffy (about 2-3 minutes).
  4. Stir in the creamy peanut butter until well blended.
  5. Add the eggs, vanilla extract, and sour cream to the mixture and beat until smooth.
  6. Gradually add the dry ingredients to the wet mixture, stirring just until combined to keep it light and fluffy.
  7. Gently fold in the mashed bananas and optional chopped nuts.
  8. Transfer the batter into the prepared loaf pan, smoothing it out evenly.
Baking
  1. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.

Notes

For the best results, use overripe bananas, and avoid overmixing the batter. Store in an airtight container for up to 3 days at room temperature or refrigerate for a week.