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Peanut butter swirl Banana bread

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A delectable, moist peanut butter banana bread is the perfect afternoon treat and leftovers make for great lunchbox fillers.

I used to run a food stall at a farmer’s market many years ago. I sold these banana loaves and every week I would bake more than the previous week, and every week I would sell out after a few hours. People went bananas for my flavored banana breads. When I stopped doing the market (trying to fit in all the baking and cooking while writing my second book was pretty impossible), I didn’t want to see or smell banana bread after baking so many but yesterday I had a whole bunch of too-soft-to-eat bananas and thought I’d make this as an after-school treat for the twins.

I used peanut butter to flavour this bread but I’ve done the same with Nutella and dulce de leche. Peanut butter and banana is a match made in heaven and if it was good enough for the Elvis, it’s good enough for me.

How to make peanut butter banana bread

Cream together room temperature butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla extract and mix. Using bananas that are completely overripe will ensure your banana bread has the most delicious flavor. I often use bananas that are completely black and soft but any overripe bananas will work well. At this stage, the batter might look like it’s splitting but as soon as the flour is incorporated, it will be nice and creamy. Fold in the dry ingredients then transfer one third of the batter to a separate bowl.

Fold in peanut butter until smooth. Place half of the plain batter in a loaf pan lined with parchment paper, top with the peanut butter batter and finally the remaining plain batter. Using a pairing knife, carefully swirl the two batters together. Place the pan in the oven and allow to bake for 50-60 minutes until a skewer inserted comes out clean. Remove the bread from the oven and allow to cool before slicing.

How to store banana bread

Wrap baked and cooled banana bread in parchment paper and then in a layer of foil and keep at room temperature for 2-3 days.

Can you freeze banana bread?

Yes, banana bread freezes very well. Follow the same instructions for storing but place in a freezer safe container and freeze for up to 3 months. Thaw completely before serving.

Banana bread recipes

  1. Classic Banana Bread
  2. Brown sugar cinnamon banana bread
  3. Easy healthy banana bread

Peanut butter swirl Banana bread

A delectable, moist peanut butter banana bread is the perfect afternoon treat and leftovers make for great lunchbox fillers.

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Course: Baking
Cuisine: American
Keyword: Baking, Banana bread recipe, Peanut butter banana bread
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 Servings (Makes 1 standard banana loaf)
Calories: 387kcal
Author: Alida Ryder

Ingredients

  • 125 g butter room temperature
  • 200 g (1 cup) sugar
  • 2 eggs
  • 350 g (approximately 3-4 large) soft bananas approximately 4 large bananas
  • 1 teaspoon vanilla extract
  • 250 g (2 cups) flour
  • 2 teaspoons baking powder
  • 1 cup peanut butter

Instructions

  • Pre-heat the oven to 180°C (356°F) and grease and line a loaf cake tin.
  • In a mixing bowl, cream together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time and add the bananas and vanilla extract. Mix well.
  • Sift in the flour and baking powder and fold in.
  • Place 1-2 cups of the batter in a smaller bowl then mix in the peanut butter.
  • Place the plain banana bread batter in the prepared tin then dollop in the peanut butter-flavoured batter.
  • With a knife or the back of a spoon, swirl the two batter together. Take care not to mix too much, you don’t want the batters to blend together completely.
  • Place the loaf tin in the oven and bake for 50-60 minutes until a skewer inserted comes out clean. If the loaf is browning too much, simply place a piece of foil over it approximately 40 minutes in to the baking time.
  • Remove the baked loaf out of the oven and allow to cool in the tin for 20 minutes before turning out onto a cooling rack. Allow to cool completely.
  • Serve with lashings of butter.

Nutrition

Calories: 387kcal | Carbohydrates: 43g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 209mg | Potassium: 326mg | Fiber: 5g | Sugar: 22g | Vitamin A: 431IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

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