Peanut Butter Banana Bread
Soft, moist, and packed with ripe bananas and creamy peanut butter. An easy, cosy quick bread perfect for breakfast or snacking.
Servings: 10 slices
Calories: 519kcal
Ingredients
- 3 cups (375g) plain/all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (150g) light brown sugar
- 1 cup (240g) Greek-style yogurt
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 4 large ripe bananas mashed
- ¾ cup (190g) smooth peanut butter
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 9x5-inch loaf pan with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour.
- Add the yogurt, oil, vanilla, bananas, and peanut butter, and whisk until combined.
- Add the dry ingredients in thirds and fold in until just combined - do not overmix. The mixture will be thick and somewhat lumpy.
- Pour the batter into the prepared pan and spread out evenly.
- Optional: Drizzle 2 tablespoons of peanut butter over the top of the batter. (If your peanut butter is too thick to drizzle, microwave it for a few seconds until runny.) Use a knife or toothpick/cake tester to swirl the peanut butter into the top of the batter.
- Bake for about 60 - 70 minutes, or until a toothpick/cake tester inserted into the centre comes out clean with a few moist crumbs.
- Allow to cool completely in the pan on a wire rack before slicing and serving.
Notes
Bread stays fresh in an airtight container at room temperature or in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.
Nutrition
Serving: 1slice | Calories: 519kcal | Carbohydrates: 58g | Protein: 14g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 76mg | Fiber: 3g | Sugar: 23g