Peanut Butter And Banana Bread
Moist, flavorful banana bread infused with peanut butter and chocolate chips, perfect for breakfast or snack; pairs well with coffee or milk and appeals to all ages.
Ingredients
- 2 1/2 cups flour ⓘ
- 1/2 cup sugar ⓘ
- 1/2 cup brown sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 3/4 teaspoon salt ⓘ
- 1/4 teaspoon cinnamon ⓘ
- 2 ripe bananas ⓘ
- 1 cup milk ⓘ
- 3/4 cup chunky peanut butter ⓘ
- 3 tablespoons oil ⓘ
- 1 teaspoon vanilla ⓘ
- 1 egg ⓘ
- 1 (6 oz.) package chocolate chips ⓘ
- peanut butter frosting ⓘ
Instructions
- In a large mixing bowl, stir together flour, sugar, brown sugar, baking powder, salt, and cinnamon.
- In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla, and egg.
- Add the wet ingredients to the dry ingredients, stirring just until combined.
- Stir in chocolate chips.
- Pour batter into two greased 8 x 4 x 2-inch loaf pans.
- Bake at 350°F for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool in pans for 10 minutes.
- Remove from pans and cool thoroughly on a wire rack.
- Frost with Peanut Butter Frosting.
Tips & Substitutions
For a lighter texture, consider using whole wheat flour instead of all-purpose. If you're out of brown sugar, you can substitute it with an equal amount of white sugar mixed with a tablespoon of molasses. Ensure your bananas are well-mashed for better incorporation. Adding a pinch of nutmeg along with the cinnamon can enhance the flavor profile.
Serving Suggestions
Serve slices of this peanut butter and banana bread warm or at room temperature, topped with additional peanut butter or your favorite preserves. It pairs beautifully with Cynde'S Great Chocolate Cake for a dessert spread. For a hearty breakfast, enjoy it with a side of Greek yogurt and fresh fruit.
Storage & Reheating
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in a toaster oven or microwave for a few seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter And Banana Bread contains roughly 857 calories, with 8g protein, 57g carbohydrates, and 69g fat. It is an excellent source of iron (24% of the Daily Value) and vitamin A (23% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use creamy peanut butter instead of chunky?
Yes, you can substitute creamy peanut butter for chunky in this recipe. The texture will be slightly different, but it will still taste delicious. If you prefer a smoother consistency, creamy peanut butter may be the better option.
How can I make this recipe dairy-free?
To make this peanut butter and banana bread dairy-free, you can replace the milk with almond milk, soy milk, or any other plant-based milk. Additionally, ensure that the peanut butter you use is dairy-free. This way, you can still enjoy the recipe while adhering to dietary restrictions.
Can I add nuts to this recipe?
Absolutely! Adding chopped walnuts or pecans can enhance the flavor and texture of the banana bread. Fold in about 1/2 cup of nuts when you add the chocolate chips for a delicious crunch that complements the other ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).