Peanut Butter Banana Bread
This peanut butter banana bread is tender and moist with a natural banana and peanut flavour making it a wholesome and cosy treat to consume all year round.
Equipment
- 01 Weighing Scale
- 01 Food processor or mixer
- 01 Chopping board and knife
- 01 Sifter
- Bowls
- Whisk
- Spatula
- Spoons
- 01 7 inch or 8 inch loaf pan
- 01 Parchment Paper
Ingredients
- 50 grams Unsalted Butter, chopped melted
- 55 grams Natural Unsweetened Peanut Butter, creamy*
- 60 grams Castor Sugar
- 40 grams Light Brown Sugar
- 55 grams Ripe Bananas, chopped puree*
- 125 grams All-Purpose Flour
- 04 grams Baking Powder
- 03 grams Baking Soda
- 02 grams Salt
- 100 ml Whole Eggs
- Ripe Bananas, stripes or circles garnish
- Roasted Peanuts, roughly chopped garnish
- 50 grams Add-ins (like nuts, chocolate or seeds)
Instructions
Preparation
- Lightly grease and line an 7 inch or 8 inch loaf pan with parchment paper.
- Preheat the oven to 180°C.
- Weigh, chop & melt (on a double boiler or microwave) the unsalted butter in a bowl. Set aside to cool.
- Weigh the all-purpose flour, baking powder, baking soda & salt. Mix and sift. Set aside.
- Weigh the castor sugar and brown sugar in another bowl.
- Weigh the eggs in a bowl. Set aside.
- Weigh the peanut butter in another bowl.
- Chop the banana and blend using a food processor till smooth. No lumps should remain.
- Weigh and cut the other banana in strips or in circles for the garnish.
Method
- In a bowl, add the cool melted butter and peanut butter. Whisk till just combined.
- Add the castor sugar and brown sugar. Whisk till combined well.
- Add the eggs and whisk till a little pale and fluffy.
- Add the banana puree and whisk till just combined.
- Fold in the dry ingredients till just combined and no flour pockets remain. The batter will be very thick.
- Transfer the batter to the loaf pan.
- Garnish as desired. Press the banana and peanuts into the batter a little so it stays in place.
- Bake at 180°C for 45-50 minutes or till browned and a skewer comes out clean.
- Let the bread cool in the pan for 15 minutes and then transfer onto a wire rack to cool completely.
- You can eat the bread as is, drizzle peanut butter or honey, and serve.
Notes
- Cake Pan Conversions - I used a 7-inch cake pan that holds about 500 grams of cake batter. I recommend lining your loaf pan with parchment paper with an overhang on the sides (parchment paper is about an inch taller than the sides of the pan) to ensure the batter does not leak. You can also use an 8-inch cake pan. Leftover batter can be baked into a muffin pan.
- 9 x 5” loaf cake pan - Double the recipe to make a bigger banana bread. I recommend lining your loaf pan with parchment paper with an overhang on the sides (parchment paper is about an inch taller than the sides of the pan) to ensure the batter does not leak. Leftover batter can be baked into a muffin pan.
- Easy peanut butter and honey glaze - Mix 5g - peanut butter and 45g honey in a bowl. Drizzle on the bread before serving.
- Peanut Butter - I highly recommend using thick & creamy natural peanut butter for this recipe.
- Ripe Bananas - Use ripe yellow bananas that have black spots on them. The more the better.
- Peanuts - I recommend using roasted peanuts for the garnish but it is optional.
- Make-ahead instructions - Banana bread is best prepared a day in advance, so the flavours can develop.
- Storage Instructions - You can store this bread in an air-tight container at room temperature for 2 days but in a cool place away from the sun. You can store the bread in the refrigerator for up to a week.
- Freezing Instructions - I highly recommend making fresh banana bread for better results. But follow the instructions given below to freeze the bread if you prefer to:
- Wrap the whole or sliced cool banana bread in plastic wrap.
- If you do slice the bread, store it in an air-tight container or zip-lock bag.
- Make sure to label it with the name and best-before date.
- You can store banana bread in the freezer for a month. Thaw before serving.
- Ingredient Substitution & Weighing Guide - Read it here