Peanut butter stands in for butter and oil in this quick bread – and also makes for an indulgent glaze.
| Level: | Easy |
| Total: | 3 hr 55 min |
| Active: | 20 min |
| Yield: | 10 to 12 servings |
Ingredients
- Cooking spray
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 cup smooth peanut butter
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 very ripe bananas, mashed
- 1/3 cup smooth peanut butter
- 3 tablespoons unsalted butter
- 1 tablespoon confectioners’ sugar, sifted
- 3 tablespoons honey-roasted peanuts, chopped
Instructions
- For the bread: Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray.
- Whisk together the flour, baking soda, cinnamon and salt in a medium bowl.
- Beat together the peanut butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth. Beat in the egg and vanilla, then fold in the mashed banana. Add the flour mixture, and beat on medium-low until just combined (it’s OK if there are some lumps).
- Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and has split at the top and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. (You can tent the bread with foil if it begins to brown too quickly.)
- For the glaze: When the bread has cooled, combine the peanut butter, butter and confectioners’ sugar in a medium microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth. Let the glaze sit until it has stiffened up a bit but is still spreadable. Spread over the top of the bread, and sprinkle the peanuts on top. Let sit for 10 minutes to set up before slicing. The bread can be stored at room temperature in an airtight container for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 391 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 25 g |
| Protein | 10 g |
| Cholesterol | 23 mg |
| Sodium | 176 mg |
Reviews
I made this recipe into small loaves to share with neighbors. They all loved it!
AWESOME tadye!
Well if I go by the reviews I would definitely give it a hundred percent but I haven’t tried it yet so when I do try it I will definitely give you my trustworthy word whether I liked it or not. I love banana bread tell if it’s good I’ll let you know.
dry, doesn’t taste much like peanut butter, and i wouldn’t make this again
NUM! This was one of the better banana breads I have ever had. I followed the recipe as is. I did however, use over ripe bananas, they were more black than yellow, so they had a stronger flavor. I also used natural peanut butter because it is higher in oil content so the bread was more moist than dry. I will be making this again.
Love love love this recipe! When I have bananas I can’t wait for them to get over ripe so I can make this banana bread. I add 1 cup of chocolate chips to it and leave out the peanut butter “frosting”.
I followed the recipe exactly, and frankly, it was pretty gross. Very dry, no peanut butter flavor, not much flavor period. Here’s what I don’t get: why do people give a recipe five stars and then list all the ways they changed it. It’s not the same recipe then! I guess people are trying to be nice, but it really puts people at a disadvantage who are looking at five star reviews and thinking, well this must be good.
It is good. Quite filling. I did not put the icing on as we like to put it in the toaster oven to toast for breakfast. Otherwise made as written other than some of the amounts I guestimated. My other half said it is a keeper
This is yummy. I only baked for an hour per earlier reviews and it was fine. I did not make the glaze because I prefer quick breads without glaze. It is very good and I will make this again.
This was delish! I added a half stick of butter and 4 bananas. It only took one hour to cook and came out moist. In the glaze, I chopped up a handful of peanuts and mixed it into the glaze. I will make it again!