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Peanut Butter Banana Bread

Delicious Peanut Butter Banana Bread That's Easy to Love

This Peanut Butter Banana Bread combines rich peanut butter and sweet bananas into an irresistible treat perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Can substitute with whole wheat flour.
  • 1 teaspoon ground cinnamon Can be omitted or replaced with nutmeg.
  • 1 teaspoon baking powder Ensure it's fresh for best results.
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter Can substitute with coconut oil for dairy-free.
  • 0.75 cups light brown sugar Dark brown sugar adds deeper flavor.
  • 0.5 cups creamy peanut butter Choose natural for fewer additives.
  • 2 large eggs Can use flax eggs for vegan option.
  • 1 teaspoon vanilla extract Homemade extract can intensify taste.
  • 0.5 cups sour cream Greek yogurt is a good substitute.
  • 1 cup mashed banana Use very ripe bananas for best results.
Optional Add-ins
  • 0.5 cups chopped nuts Pecans or walnuts recommended.
  • 1 cups chocolate chips Add for a sweet surprise.

Equipment

  • 9" x 5" loaf pan
  • mixing bowl
  • Electric mixer
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9" x 5" loaf pan by greasing it.
  2. In a medium bowl, whisk together all-purpose flour, cinnamon, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter, brown sugar, and peanut butter until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Gradually mix dry ingredients into the wet mixture, alternating with sour cream.
  6. Fold in mashed bananas and optional nuts gently.
  7. Pour batter into prepared loaf pan, filling no more than ¾ full.
  8. Bake for 50-55 minutes or until golden brown and a toothpick comes out clean.
  9. Let the loaf cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 5IUVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

Use ripe bananas for maximum sweetness and moisture. Don't overmix the batter to keep the bread light and fluffy.

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