Adapted from Simone Ward’s recipe, I found this banana bread to be wonderfully moist, even after freezing it for later.
In my experience, peanut butter breads can be dense and dry if not made properly. This recipe, though, relies on the addition of 3 bananas to keep the moisture locked in. And with maple syrup instead of sugar, it’s not overly sweet.
Nutmeg wasn’t suggested in the original recipe, but I always include a bit of nutmeg when I’m adding cinnamon. You can omit it, if you’re not a fan.
Banana and Peanut Butter Bread
- 1 c. all-purpose flour
- 1/2 c. whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 egg
- 1/3 c. organic smooth peanut butter
- 3 bananas, mashed
- 1/4 c. milk
- 1/4 c. (half stick) melted butter
- 1/4 c. pure maple syrup
- Preheat oven to 375F and grease a 9×5″ loaf pan with shortening.
- In a large bowl, mix together the dry ingredients.
- In a medium bowl, stir together the egg, peanut butter, bananas, milk, butter, and syrup.
- Pour the banana mixture into the dry ingredients and stir just until incorporated–do not overmix.
- Pour the batter into the prepared pan and bake for 40-45 minutes, until a toothpick inserted near the center comes out clean.
This bread is great for babies, kids, and adults!