This loaf was created entirely for my wife, who never eats a banana without peanut butter. Overripe bananas and a rich peanut‑butter base come together to make a moist, deeply flavorful bread that tastes even better the next day.
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.
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
Instructions
- Prep: Preheat oven to 350°F. Grease a glass loaf pan thoroughly.
- 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.
- Combine Liquids: Add the liquid mashed bananas, vanilla, and lemon juice to the wet base. Mix until fully combined.
- 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.
- The Audit: Check the batter consistency. If it is too stiff to "drop" from the spatula, fold in your 1 tbsp standby water now.
- 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.
- Bake: Bake for 60 minutes at 350°F.
- 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.
- 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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