If you’ve ever craved the comforting aroma of freshly baked banana bread, then you’re in for a delightful surprise with Nana's Peanut Butter Banana Bread! This irresistible recipe combines the sweet, rich flavors of ripe bananas and creamy peanut butter, creating a loaf that’s not just a treat for your taste buds but also a heartwarming reminder of home. Perfect for breakfast, a snack, or even dessert, this bread will have everyone asking for seconds. So, grab those ripe bananas and get ready to bake a loaf that will make your kitchen feel like a cozy haven!
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/2 cup peanut butter
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, peel and mash the ripe bananas using a fork until they reach a smooth, creamy consistency with minimal lumps.
- Add the peanut butter to the mashed bananas and mix thoroughly until well combined and uniform in texture.
- Incorporate the sugar into the banana-peanut butter mixture, stirring until the sugar is completely dissolved and the mixture becomes slightly lighter in color.
- Crack the eggs into the mixture one at a time, beating well after each addition to ensure proper integration and a smooth batter.
- Stir in the vanilla extract, mixing until evenly distributed throughout the batter.
- In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough bread.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10 minutes to allow for easy removal.
- Carefully transfer the bread to a wire cooling rack and allow it to cool completely before slicing, which helps the bread set and makes cleaner slices.
- Once cooled, slice and serve. For best flavor and moisture, store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
Tips
- Choose the Right Bananas: Use very ripe bananas with plenty of brown spots for the best flavor and sweetness. The riper, the better!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense and tough loaf.
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the recommended baking time. A toothpick should come out clean or with just a few moist crumbs.
- Let It Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from becoming soggy.
- Storage Tips: To keep your banana bread fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing slices for a quick treat later!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 6g
Fat: 11g
Saturated Fat: g
Cholesterol: 35mg
