Peanut Butter Swirl Banana Bread
Since banana bread baking will never get boring, 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 site. 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.
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.
Peanut Butter Swirl Banana Bread
Equipment
- Mixer
- Mixing bowl
- Loaf pan
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!
