Peanut Butter Swirl Banana Bread

Since banana bread and sourdough bread baking are both super popular at the moment, during this quarantine, I thought it would be best to share a fun and exciting twist on a classic banana bread. And I’m not just saying let’s plop a banana slice on top and call it a day. No, we have to make it over the top but still easy enough to make with pantry staples. This comes at the perfect time too, especially since I don’t have any banana bread recipes on the blog. I’m a big fan of peanut butter and banana together and so this is literally my dream come true. I hope it is yours too. Eat it for breakfast, dessert, or a snack whenever you’ve got that sweet tooth craving. 

We’re going to start by making a super easy banana bread base, and then we’ll build from there. In a medium bowl, whisk together flour, salt, baking soda, and baking powder.

**Note: This loaf is so simple and so forgiving that you can use half AP flour and half wheat if that’s what you have on hand or if you like adding a bit of whole wheat to not feel so guilty.**

You’re going to want about 1 1/4 cups mashed bananas for this recipe, which is about 3 medium-ish bananas, give or take. If you have extra, you can always just eat it. 

**Tip: If you don’t have super ripe bananas (I actually prefer them yellow with slight browning because I don’t like things to be too overly sweet) you can ripe them in the oven by cooking them very low and slow until the skins are super black and the flesh is very soft. Then just cool and mash as directed!**

In a separate bowl, whisk together mashed banana, sugar, eggs, oil, milk, and vanilla until well incorporated. Fold in the flour mixture just until combined.

**Note: At this stage of the game, you do not want to over-mix the batter or else you’ll end up with a dry tough loaf. Just fold in the dry ingredients until everything is evenly moistened. You don’t want to see any streaks of flour throughout.**

In a small microwave-safe bowl, heat peanut butter on high for 15 seconds. Give it a stir and heat for another 10 to 15 seconds or until melted and pourable. Spoon half of batter into a greased loaf pan and then spoon half of warm peanut butter over batter. Top with remaining batter and remaining peanut butter. Using a butter knife or long wooden skewer, gently swirl the two together.

**Note: I’m using an 8 1/2-inch loaf pan but if you have a 9-inch loaf pan, that can work too. It just won’t be as high but that’s okay. You can also do this with an 8 or 9-inch square baking pan as well!**

Set the loaf pan to the side while we work on the streusel topping. To make it, in a medium bowl, whisk together the flour, sugar, cinnamon and salt.

Add the butter and rub it in with your fingers until it resembles coarse crumbs. Stir in the peanuts, peanut butter chips and sprinkles.

**Note: I had some roasted peanuts and peanut butter chips in the pantry and so decided to throw them in as well, but if you don’t have any on hand or just don’t want to buy them to only use a few tablespoons of each, you can most definitely leave them out. They’re not mandatory.**

Sprinkle the crumb topping over the batter and bake until a wooden pick inserted in the center comes out clean, about 1 hour and 25 minutes.

**Tip: The key to any loaf or bread such as this, is to cook it at a lower temperature for a bit longer. Cooking it higher for less than an hour sometimes makes the bread get too dark in color on the outside before the inside has a chance to cook.**

Let cool in the loaf pan for about 10 minutes before carefully removing it and setting onto a wire rack to cool completely. The bread slices much better at room temperature and allows the texture to get just right.

**Note: If you cut it too soon, you might run the risk of creating a dense slice. Also, use a serrated knife to make cleaner cuts!**

Any leftovers can be wrapped tightly in plastic wrap or stored in an air tight container at room temperature for up to 3 days. 

**Note: I like to slice the loaf and then wrap each slice in plastic wrap for easier access to later. Also makes it easier to share with family or friends. I mean if you want to share that is.**

The original recipe that I adapted this from was made with Nutella instead of peanut butter (handled in the same manner) and could easily do that instead! Just use chocolate chips instead of peanut butter chips and hazelnuts instead of peanuts in the streusel topping! Both versions would be just as equally as delicious.

I’m in love with this bread so much and it was such a blast to make that I hope you’ll all give it a try soon. Save some bananas on your counter and wait for them to ripen so that you can bake it as soon as possible. If you have any questions about substitutions, as always, don’t hesitate to ask below. Please stay safe and stay home as much as possible, my friends. 

Peanut Butter Swirl Banana Bread

Jazz up your regular banana bread by making this Peanut Butter Swirl Banana Bread! Swirled with smooth peanut butter and topped with a sprinkle streusel!

Servings 8 to 12 servings

Prep Time 15 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 40 minutes mins

Ingredients

Bread:

• 1 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 3 medium ripe bananas mashed (about 1 1/4 cups)
• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1/4 cup buttermilk or whole milk
• 1 teaspoon vanilla extract
• 1/2 cup smooth peanut butter

Sprinkle Streusel:

• ¼ cup all-purpose flour
• 1½ tablespoons firmly packed light brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 2 tablespoons cold unsalted butter cubed
• 2 tablespoons chopped salted roasted peanuts
• 2 tablespoons peanut butter chips
• 2 tablespoons rainbow sprinkles

Instructions

• Preheat oven to 325°F. Grease and flour an 8½x4½-inch loaf pan with cooking spray and set aside.
• In a medium bowl, whisk together flour, salt, baking soda, and baking powder. In a separate bowl, whisk together mashed banana, sugar, eggs, oil, milk, and vanilla until well incorporated. Fold in the flour mixture just until combined.
• In a small microwave-safe bowl, heat peanut butter on high for 15 seconds. Give it a stir and heat for another 10 to 15 seconds or until melted and pourable. Spoon half of batter into the prepared pan and then spoon half of warm peanut butter over batter. Top with remaining batter and remaining peanut butter. Using a butter knife or long wooden skewer, gently swirl the two together.
• To make the crumb topping, in a medium bowl, whisk together the flour, sugar, cinnamon and salt. Add the butter and rub it in with your fingers until it resembles coarse crumbs. Stir in the peanuts, peanut butter chips and sprinkles.
• Sprinkle the crumb topping over the batter and bake until a wooden pick inserted in the center comes out clean, about 1 hour and 25 minutes. Let cool in pan for 10 minutes before removing onto a wire rack to cool completely. Slice and serve. Leftovers can be wrapped in plastic or stored in an air tight container at room temperature for up to 3 days. Enjoy!

Notes

Adapted from Bake from Scratch.

Author: The Candid Appetite