Double Peanut Butter Banana Bread – A dense, moist peanut butter-infused banana bread topped with a peanut buttery streusel!
After the amazing Chocolate Peanut Butter Potato Chips post earlier this month and this mouthwatering Double Peanut Butter Banana Bread, you’ve probably guessed that this month’s theme is peanut butter! I think we all can agree that it would be just fine if every month of the year had a peanut butter theme, though! Amiright?!
I mentioned that I was inspired to make the Chocolate Peanut Butter Potato Chips after receiving a similar tasty confection as a gift. I also was inspired to make this Double Peanut Butter Banana Bread, but this time it was a trip to the farmers market that got my mouth watering and my recipe development wheels spinning!
A few months ago, I popped into a farmers market and hit up some of the usual suspects. You know, things like honey and maple syrup. (You didn’t think I’d go for the fruits and vegetables, did you?!) There are always baked goods at farmers markets, and I try to make an effort to buy a couple treats while I’m there. As if that’s a big sacrifice! In any event, it’s great to show appreciation for these talented bakers and support the local community.
So, anyhow. . .I came across a vendor who was selling wonderful quick breads with unique flavor combinations like celery/apple and gingered pear. What I absolutely could not resist, though, was her banana peanut butter bread. Rich and moist with deep peanut butter and banana flavors, it won me over on first bite!
One of the things I loved about this particular bread, though, was the peanut butter streusel on top. It was absolutely wonderful and added another element of peanut butter to the bread. You know how I love my streusel! (Cinnamon Sweet Potato Streusel Muffins. . .Pumpkin Streusel Bars. . .) I knew I had to try to recreate this masterpiece!
I’ve seen peanut butter banana bread recipes that incorporate peanut butter flavor by throwing peanut butter chips into the mix. While that probably is delicious, I didn’t want to go that route.
No, I wanted actual peanut butter in the batter so the bread would be infused with peanut butter. But not too much. I still wanted to be true to the banana. 1/3 cup seemed just about right. You can taste the peanut butter, but the banana flavor still shines through.
The best, though, is the peanut butter streusel! The peanut butter streusel really provides a peanut butter one-two punch. You wouldn’t think it would be that impactful, but it really is. It’s a great complement to the peanut butter in the bread itself. Plus. . .duh. . .streusel almost always makes everything better!
Overall, I love how this Double Peanut Butter Banana Bread turned out. It’s moist, flavorful, and full of peanut buttery goodness! As good as the one from the farmers market? Let’s call it a close tie. 😛
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¼ teaspoon plus 1/8 teaspoon cream of tartar
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 3 ripe medium bananas well-mashed
- 1/3 cup creamy peanut butter
- 6 tablespoons unsalted butter melted
- ¼ cup milk
- 1 ½ teaspoons pure vanilla extract
- 2 large eggs lightly beaten
- ¼ cup all-purpose flour
- ¼ cup light brown sugar packed
- 2 tablespoons unsalted butter cold
- 1 ½ tablespoons creamy peanut butter
Preheat oven to 350 degrees F.
Line a 5” x 9” loaf pan with a parchment paper sling so that the parchment paper hangs over the sides. Spray parchment paper with non-stick cooking spray.
In a large bowl, whisk together the flour, sugar, cream of tartar, baking soda, and salt. Set aside.
In a medium-sized bowl, whisk together the mashed bananas, peanut butter, melted butter, milk, and vanilla until well combined.
Add the eggs and whisk again until ingredients are combined.
Add the wet ingredients to the dry ingredients and gently fold together with a spatula just until combined. The batter will be slightly lumpy.
Pour the batter into the prepared pan.
In a small bowl, combine the flour and brown sugar. Cut in the butter and peanut butter with a pastry blender, two knives, or your fingers until the mixture resembles small peas.
Sprinkle the mixture over the batter.
Bake the bread for 55 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 5 minutes. Then pull the bread out of the pan with the parchment paper and transfer to a cooling rack to cool completely. (Discard parchment paper.)
Bread can be stored refrigerated or at room temperature wrapped in plastic wrap and foil.