Peanut butter and banana is one of my favorite flavor combinations! This tender, moist banana bread is packed with peanut butter flavor and a hint of brown butter. It is topped off with a little peanut butter icing to finish it off for the perfect creamy topping.
I use this as a base for some of my favorite breads, like my:
Glazed Blueberry Banana Bread
Apple Streusel Banana Bread
Healthy Fruits and Veggies Bread
Frosted Cinnamon Honey Banana Bread
The recipe is so versatile, you can add any kind of additions you want, like chopped nuts, fruits, glazes, icings, espresso powder, streusels and more.
The few ingredients that really take this recipe from a classic, to THE BEST ever, is the added sour cream to make it extra moist and tender, super ripe bananas, and the extra step of browning the butter to add a toffee-like, nutty flavor that adds a whole new dimension to the bread.
CLICK HERE TO LEARN HOW TO MAKE BROWN BUTTER
When your recipe calls for mashed banana, the riper the better! The ripeness of your bananas will determine how naturally sweet your bread turns out, so make sure your bananas are extra ripe, and I mean R-I-P-E! Think, covered in brown spots, too ripe to eat, about to throw it away, ripe. That means the banana is at the peak of sweetness, the riper the better! This will ensure the banana is ultra sweet, soft, and packed with a more intense banana flavor, than a regular yellow banana, making them perfect for your bread.
The batter comes together in one bowl and comes out nice and thick and speckled with fresh ripe banana.
It takes a while to bake, because it is so moist, thick and packed with ripe fruit. But once you start smelling that warm bread baking in the oven, you know it is almost ready, and that golden brown loaf will totally be worth the wait!
Finish it off with a little peanut butter icing, slice it up and enjoy. Or freeze the loaf for another time. Even bake it up in mini loaf pans to give away as gift or to enjoy one now and freeze the other for another time.
Peanut Butter Banana Bread
Yield: 9x5-inch loaf
Ingredients
- 1/2 cup (1 stick/4oz.) butter, melted (browned for maximum flavor); may use oil if needed
- 1/2 cup packed brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 1/3 cup mashed ripe banana (about 3 medium/large overly ripe bananas)
- 1/2 cup creamy peanut butter
- 1/4 cup (60g) sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cup (210g) all-purpose flour, weighed or spooned and leveled
- 1/2 teaspoon cinnamon, optional
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mix-ins: chopped peanuts, peanut butter cookie pieces, or chocolate chips, optional
Peanut butter icing
- 1/4 cup peanut butter
- 2 tablespoons butter, softened
- 1/4 teaspoon vanilla extract
- 1/2 cup powdered sugar, sifted
- 1-2 tablespoons heavy cream or milk
Position a rack in the lower third of the oven and preheat to 350°F. Line the bottom of a 9x5 loaf pan (or 2 mini 5" loaf pans) with parchment paper or foil and spray with non-stick spray.
With an electric mixer, beat together the butter and sugars on medium speed until light and fluffy, about 3 minutes. Scrape bottom and sides of bowl. Add the eggs one at a time, beating about 20 seconds after each addition. Add banana, peanut butter, sour cream and vanilla, and beat for about 30 seconds.
With an electric mixer, beat together the butter and sugars on medium speed until light and fluffy, about 3 minutes. Scrape bottom and sides of bowl. Add the eggs one at a time, beating about 20 seconds after each addition. Add banana, peanut butter, sour cream and vanilla, and beat for about 30 seconds.
In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. On low speed, beat in half of the flour mixture, about 20 seconds. Beat in remaining flour mixture, until just incorporated. Fold in mix-ins if desired.
Pour batter into prepared pan. Bake about 60-90 minutes, or until a toothpick inserted in the center comes out clean (30 for mini 5-inch pans). Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Beat peanut butter and butter on medium speed with an electric mixer, until creamy. Add vanilla. Beat in powdered sugar until incorporated. Slowly add the cream and beat on high speed until light and smooth. Add to top of cooled banana bread. Store at room temperature, in an air tight container, up to 2 days, or freeze for up to 3 months.
