Get the Recipe:
Peanut Butter Banana Bread
Two perennial favorites combine to create this moist, tender peanut butter banana bread. It’s easy to make and impossible to resist!
Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (57 g) unsalted butter, softened
- 3/4 cup (150 g) firmly packed light brown sugar
- 1/2 cup (127 g) creamy peanut butter
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup (57 g) sour cream
- 1 1/2 cups (348 g) mashed banana, about 3 or 4 medium overripe bananas
- 1/2 to 2/3 cups (60 to 80 g) chopped nuts, such as pecans, walnuts, hazelnuts, or peanuts, optional
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Instructions
- Preheat oven to 350°F (175°C). Grease a 9" x 5" loaf pan. (Line it first with parchment paper if you like.)
- Whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and peanut butter until fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the sour cream.
- Stir in the bananas, followed by the nuts if using.
- Spread the batter evenly in the prepared pan. Bake 50 to 55 minutes, or until the bread is golden brown and a pick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes. Then transfer the bread from the pan directly onto a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature up to 3-4 days.
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