Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 very ripe medium bananas, mashed
- 1/2 cup creamy peanut butter
- 1/4 cup vegetable oil
- 2 eggs
- 1 cup granulated sugar
- 8 ounces miniature peanut butter cups or chopped peanut butter cups
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper and coat with nonstick spray.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In another large bowl, mix mashed bananas, peanut butter, vegetable oil, eggs, and granulated sugar until well combined.
- Pour dry ingredients into wet ingredients and stir until just combined. Batter will be lumpy.
- Gently fold in miniature peanut butter cups or chopped peanut butter cups.
- Spread batter into prepared loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
- Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Riper bananas make the bread sweeter and more flavorful.
- Natural peanut butter can be substituted; texture may differ slightly.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezes well for up to 3 months; wrap tightly in plastic wrap and foil before freezing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Freshly Baked Breads
- Method: Quick Bread
- Cuisine: American
- Diet: Vegetarian