This vintage peanut butter banana bread recipe is one of the best memories of my childhood. Ripe bananas and crunchy peanut butter come together in a perfect sweet, salty bite.
Course Brunch/Dessert
Cuisine American, American - Southern, American - Vintage
Mix the dry ingredients in a medium mixing bowl. Set aside.
Cream the butter and peanut butter in a large mixing bowl with an electric mixer or in the bowl of a stand mixer.
Add sugar gradually and continue to cream on high speed until light and fluffy.
Add the eggs and vanilla - beat well.
Add the flour mixture to the creamed mixture alternately with the mashed banana.
Mix well by hand to thoroughly blend the ingredients but do not beat.
Spoon the batter into the prepared bread pan.
Smooth the top.
Bake for 1 hour at 350F or until bread tests done. A toothpick inserted in the center of the loaf will come out clean or an instant read thermometer will read 190-200°F.
Let cool in pan for 5 minutes then remove from pan to cool completely on a rack.
Notes
Storage:Be sure to let the peanut butter banana bread cool first.Then, wrap it in plastic wrap or transfer it to an airtight container. Keep the leftovers at room temperature for up to three days—if it's not gobbled away before then!To freezeMoist banana bread holds up really well in the freezer, and you can store it, frozen, for up to three months! To do so, wrap the cooled loaf in plastic, then cover it in a layer of aluminum foil.You can also slice the loaf, first, and place a small piece of parchment paper in between each one. Wrap it as instructed above. This way, you can thaw just one slice of banana bread at a time (or two... no one is judging!)Speaking of thawing, let the banana bread thaw at room temperature, or warm slices up in the microwave until they're soft again.Tips:
Sprinkle the top of the peanut butter bread with turbinado sugar or raw sugar crystals (the large crystals, not just natural or organic sugar) before it goes in the oven. This gives it a nice texture on top.Use very very ripe bananas for the best flavor.
Use crunchy peanut butter for texture or smooth peanut butter if you prefer just the moist, intense pb banana bread flavor!
The peanut butter flavor develops as it sits and it's even better the next day.
Bread is done when a toothpick poked in the center comes out with a few moist crumbs clinging to it OR an instant read thermometer reads 190 to 200 degrees.
Add a cup of chocolate chips.
Add a cup of chopped Reeses Peanut Butter Cups.
Natural peanut butter does not work well in this recipe.