|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||24%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 59g||22%|
|Dietary Fiber 3g||11%|
|Total Sugars 32g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A combination as classic as peanut butter and banana should be savored, and that is exactly what you’ll do when you make this recipe. One of the best things about this recipe is the endless variations, like chocolate chips, walnuts, rendered bacon, and even banana chips.
The step of mashing the bananas and storing them in a sealed jar for 24 hours may seem weird, but this adds a slightly sour flavor to the end result. The bananas will begin to ferment a bit, developing an even stronger banana flavor that will complement the peanut butter well. However, if you’re short on time you can skip this step.
If you are feeling really decadent you can grill the sliced peanut butter and banana bread in butter, then top with sliced bananas and honey for a rich and delicious evening treat. Or, go the lighter route and serve with fresh berries and a small drizzle of maple syrup. Either way you serve this bread, it’s sure to impress and bring joy to everyone you know.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ripe bananas, mashed and stored 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 teaspoons vanilla extract
1/2 cup creamy peanut butter
Gather the ingredients.
Preheat the oven to 350 F and grease a standard 8x4-inch loaf pan with cooking spray and line with a parchment paper sling.
In a medium bowl sift together the flour, baking soda, baking powder, and salt.
In a large bowl whisk the bananas, milk, melted coconut oil, egg, brown sugar, granulated sugar, and vanilla until fully combined.
Using a hand mixer on medium speed, beat the peanut butter into the banana mixture until fully combined.
Scrape down the sides of the bowl and fold in the flour mixture until fully combined, careful not to overmix.
Bake until a tester inserted in the center comes out clean, 50 minutes to 1 hour.
Allow to cool slightly on a baking rack before removing from the loaf pan. Cool completely then slice and serve.
How to Store and Freeze
- Store the leftover cooled bread tightly wrapped at room temperature for up to four days.
- Or tightly wrap with plastic wrap and place in a zip-top freezer bag and freeze for up to a month. Defrost before enjoying.
- You can make peanut butter banana muffins by greasing a standard 12 cup muffin tin and baking for about 20 minutes in a 350-degree oven.
- Fold in up to 1/2 cup of chocolate chips, cooked and crumbled bacon, or chopped and toasted nuts.
- Consider topping the muffins or bread loaf with a peanut butter cream cheese frosting.
- Another option would be to make a glaze using powdered sugar, cream or whole milk, and powdered peanut butter. Whisk them together and glaze the hot bread or muffins.