Peanut Butter Banana Bread

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Made for the Peanut Butter Lover in My House

This recipe was created completely for my wife—she’s the kind of person who can’t eat a banana without slathering it in peanut butter. The second I saw a couple of overripe bananas left on the counter, I told her not to touch them; I had an idea to surprise her with the ultimate moist, rich loaf. The real magic of this bread isn’t when it first pulls out of the oven, though. It’s the next day, when you cut a thick slice, warm it up just a bit, and let those rich flavors truly come alive. It’s incredibly hard to leave it sitting on the counter overnight, but trust me—it is absolutely worth the wait.

Peanut Butter Banana Bread

A high-protein, satisfying loaf that utilizes everyday pantry staples. This budget-friendly recipe features overripe bananas and a touch of Duke’s mayonnaise to guarantee a perfectly moist texture and a dense, filling crumb.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 Slices
Calories: 332
Ingredients Equipment Method Nutrition

Ingredients
  

The Wet Base
  • 1/2 cup butter melted
  • 1/2 cup Jif creamy peanut butter
  • 2 tbsp Duke’s mayonnaise
  • 1 cup white sugar
  • 1 tbsp water plus 1 tbsp on standby
  • 2 large eggs
  • 2 medium bananas approx. 80% black, mashed to a liquid
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
The Dry Lift
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt

Equipment

  • 1 9×5 inch Glass Loaf Pan
  • 1 Electric Hand Mixer
  • 1 Large Mixing Bowl Set
  • 1 Fine Mesh Sifter
  • 1 Rubber Spatula
  • 1 Measuring Cups Set
  • 1 Wire Cooling Rack
  • Aluminum Foil

Method
 

  1. Prep: Preheat oven to 350°F. Grease a glass loaf pan thoroughly.
  2. Emulsify (Electric Hand Mixer): In a large bowl, use a hand mixer to beat the melted butter, peanut butter, mayonnaise, sugar, eggs, and 1 tbsp water on medium speed until pale and creamy.
  3. Combine Liquids: Add the liquid mashed bananas, vanilla, and lemon juice to the wet base. Mix until fully combined.
  4. Fold (Manual): Sift the flour, baking powder, baking soda, and salt together in a separate bowl. Using a spatula, gently fold the dry ingredients into the wet base until no white streaks remain.
  5. The Audit: Check the batter consistency. If it is too stiff to "drop" from the spatula, fold in your 1 tbsp standby water now.
  6. The Score: Pour the batter into the glass pan. Use a knife to draw a shallow line down the center lengthwise to encourage an even rise.
  7. Bake: Bake for 60 minutes at 350°F.
  8. The Tent (Audit): At the 45-minute mark, check the loaf. Tent loosely with tinfoil to prevent the top from over-browning while the center finishes.
  9. Cool: Let the bread rest in the pan for 10 minutes before transferring to a wire rack. Cool completely for the best slicing texture.

Nutrition

Serving: 1SliceCalories: 332kcalCarbohydrates: 44gProtein: 7gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 58mgSodium: 350mgPotassium: 220mgFiber: 2gSugar: 4gVitamin A: 290IUVitamin C: 2mgCalcium: 75mgIron: 1.5mg

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Bon appetitu a tutti!