Peanut Butter Banana Bread
Is Peanut Butter Healthy?
There are a lot of good things about peanut butter, but also a few negatives.
It’s fairly rich in nutrients and a decent protein source.
It’s also loaded with fiber, vitamins and minerals.
But, when you choose peanut butter, you need to also consider the high calorie load.
Oh, friends it is beginning. The holiday baking is in full force, and I don’t know about you, but I’m completely overwhelmed. Usually I take the holidays pretty easy so that I can really enjoy them, but I took on a bit too much this year. I’ve learned my lesson. I’m pretty sure. 😉
This year I’m delivering a few more breads than cookies. I love how yummy breads are and although this Reese’s Banana bread is a full loaf the ones I pass out will be the mini loaves.
Can You Freeze Banana Bread?
Yes! Because banana bread freezes well, it is the perfect make-ahead treat!
Allow fresh-baked banana bread to cool completely before freezing so it doesn’t create condensation that leads to soggy bread.
The bread stays fresh for 2 to 4 months in the freezer.
Thaw frozen banana bread in its packaging at room temperature or in the refrigerator before serving.
Watch the full video here!
I think that there is something especially wonderful about Reese’s Banana Bread. I still love the regular banana bread, Biscoff banana bread, and I adore an awesome Grilled Peanut Butter, Nutella, Banana Sandwich, but the Peanut Butter chips in this one are like little golden nuggets of deliciousness. Plus, this is actually easier to whip up than a whole bunch of different cookies for a Christmas platter, and people love it just as much, and sometimes even more.
Lessons From Little Ones
This was one of those recipes that had little ones begging to take a nibble. I don’t know why that is so satisfying to me, but I adore when the kids cannot wait to dig in. Even though they are little and don’t know a ton about food/baking it’s still awesome that they can see and smell that something delicious was just created. Kids are pretty awesome like that. They are so quick to dish out the compliments and make you feel good. Nothing holds kids back from giving love and encouragement. Just one more little lesson that we could learn from our little ones. Truth.
What Makes Banana Bread Go Flat?
An excessive amount of baking powder in a banana bread recipe can cause the dough to rise very quickly and then fall in the center when the resulting air pockets collapse.
If you use baking powder or baking soda that has aged, it may lose effectiveness.
Make sure your leavening agent is good.
Excess moisture or an inaccurate dry-goods measurement can cause the middle of your loaf to sink because the center of the bread is too moist and soft.
Use bananas that are overripe and soft but not mushy.
The softer bananas get, the higher the liquid content becomes.
Add a tablespoon of flour at a time to help reduce the moisture of the batter, just until it is thick and not watery.
Too much banana can create a heavy loaf that may sink in the center.
Follow the recipe to ensure that you add enough banana without adding too much.
If your bread seems fine while cooking but collapses in the center after baking, the center may not be thoroughly cooked when the rest of the bread is done.
To avoid over baking the outside while thoroughly cooking the center, reduce your oven temperature by 25 degrees Fahrenheit, and then increase the cooking time by 10 to 15 minutes.
Test it with a toothpick or similar item at the end of the shortest recommended cooking time, then monitor it until the toothpick comes out clean.
Peanut Butter Banana Bread
Peanut butter banana bread
The best banana bread ever!! Full of peanut butter and chocolate chips!
- 1 3/4 Cup Flour
- 3/4 Teaspoons Baking Soda
- 1 1/4 Teaspoons Cream of Tartar
- 1/2 Teaspoon Salt
- 1/3 cup Butter, unsalted, softened
- 1/3 Cup Jif Creamy Peanut Butter
- 2/3 Cup White Sugar
- 2 Large Eggs
- 1 Cup Mashed Bananas, ripe (2-3 Medium bananas that have gone freckly)
- 1 Cup Chocolate Chips
- 1/2 Cup Peanut Butter Chips
- Heat the oven to 350.
- In a small bowl, mix together the flour, baking soda, cream of tartar and salt.
- Set aside.
- In a large bowl, with a handheld mixer or the bowl of a kitchen aide, combine the butter, and peanut butter until smooth.
- Make sure you used softened butter (leave it on the counter for 30-60 minutes).
- Add the sugar and eggs, and mix to combine.
- Turn the mixer on medium speed and add a little of the dry mixture.
- Allow to mix until almost incorporated and add a scoop of the banana.
- Allow to mix again and then continue to alternate between dry ingredients and the banana, ending with the banana.
- Add the chocolate and peanut butter chips, stir to combine.
- Spray a bread pan (I prefer light in color or glass pans), with cooking spray and add the banana bread mixture.
- Bake for 50-60 minutes, tenting with foil the last few minutes to avoid too dark a crust.
- Allow to cool for 5 minutes and turn out onto a wire rack.
Yield: 1 loaf, Serving Size: 1
- Amount Per Serving:
- Calories: 460 Calories
- Total Fat: 23.4g
- Cholesterol: 56.8mg
- Sugar: 32.3g
- Protein: 9.6g
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