|Nutritional Information (per serving)|
View full nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated fat 10g||48%|
|25 mg||8th %|
|Total sugar 32g|
|Vitamin C 5 mg||26%|
|Calcium 67 mg||5%|
|Iron 2 mg||10%|
|Potassium 385 mg||8th %|
|*The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
A combination as classic as peanut butter and banana is meant to be enjoyed, and that's exactly what you'll do when you make this recipe. The best part about this recipe is the endless variations, like chocolate chips, walnuts, rendered bacon, and even banana pieces.
The step of mashing the bananas and storing them in a sealed jar for 24 hours may seem strange, but it gives the end result a slightly sour taste. The bananas will begin to ferment a bit and develop an even stronger banana flavor that complements the peanut butter well. However, if you are short on time, you can skip this step.
If you're feeling really decadent, you can grill the sliced peanut butter and banana bread in butter and then top with sliced bananas and honey for a rich and delicious evening treat. Or go the lighter route and serve it with fresh berries and a small drizzle of maple syrup. However you serve this bread, it will impress and bring joy to everyone you know.
“I loved this twist on regular banana bread – the peanut butter was already full of banana flavor and reminded me of the infamous Elvis sandwich. Maybe next time I’ll serve it for brunch with some crispy bacon for the ultimate treat!” – Tracy Wilk
1 1/2 cups All-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon Salt
4 Medium ripe BananasPuree and store in a jar for 24 hours
1/2 Cup Whole milk
1/3 Cup melted Coconut oil
1 large egg
3/4 Cup Brown sugar
1/4 Cup granulated sugar
2 teaspoon pure vanilla extract
1/2 Cup creamy peanut butter
Gather the ingredients.
Place a rack in the center of the oven and heat to 350 F. Spray a standard 8″ x 4″ loaf pan with cooking spray and line with a parchment paper sling (leave some parchment hanging over opposite sides, so that you can easily pull the loaf out of the mold after baking).
In a medium bowl, combine flour, baking soda, baking powder and salt.
In a large bowl, stir together bananas, milk, melted coconut oil, egg, brown sugar, granulated sugar, and vanilla until well combined.
Using a hand mixer on medium speed, beat the peanut butter into the banana mixture until completely combined.
Fold in the flour mixture with a silicone spatula, scraping the bowl occasionally until completely combined. Be careful not to mix too much.
Place the loaf pan on a rimmed baking sheet. Place in the oven and bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour.
Let it cool slightly on a baking sheet before removing it from the loaf pan using the parchment handles. Let cool completely, about 30 minutes. Slice and serve.
Here's how to store and freeze it
- Store leftover cooled bread tightly wrapped at room temperature for up to four days.
- Or wrap tightly with plastic wrap, place in a zip-top freezer bag, and freeze for up to a month. Thaw before enjoying.
- You can make peanut butter banana muffins by greasing a regular 12-cup muffin tin and baking in a 350 degree oven for about 20 minutes.
- Fold in up to 1/2 cup chocolate chips, cooked and crumbled bacon, or chopped and toasted nuts.
- Consider topping the muffins or loaf with a peanut butter cream cheese frosting.
- Make a frosting using powdered sugar, heavy cream or whole milk, and peanut butter powder. Mix the warm bread or muffins and glaze them.