If you love bananas and want to make a delicious treat, this Easy Banana Bread with Peanut Butter Glaze is just for you! This recipe combines ripe bananas with a tasty peanut butter glaze to create a moist and flavorful bread. It’s perfect for breakfast, a snack, or even dessert.
Why Make This Recipe
Banana bread is a classic favorite, and adding a peanut butter glaze takes it to the next level. This recipe is easy to follow and perfect for beginners. It’s a great way to use up overripe bananas, and the rich glaze adds a creamy texture that everyone will love. Plus, it’s versatile enough to be enjoyed any time of day!
How to Make Easy Banana Bread with Peanut Butter Glaze
Ingredients:
- 4 bananas (341 grams / 1½ cups mashed)
- ½ cup canola oil (100 grams)
- 3 large eggs (150 grams, room temperature)
- 1½ cups dark brown sugar (320 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 1½ cups self-rising flour (170 grams) (SEE NOTE)
- 1 teaspoon ground cinnamon (3 grams)
- ½ teaspoon kosher salt
- ½ cup powdered sugar (57 grams)
- 2 tablespoons creamy peanut butter (34 grams, Jif recommended)
- 2 tablespoons milk (28 grams)
- ½ teaspoon pure vanilla extract (2 grams)
- ¼ teaspoon coarse sea salt
Directions:
For the Bread:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mash the bananas until smooth.
- Add the canola oil, eggs, dark brown sugar, and vanilla extract. Mix well until combined.
- In another bowl, combine the self-rising flour, ground cinnamon, and kosher salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined; do not overmix.
- Pour the batter into a greased loaf pan.
- Bake for about 60 minutes or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the Glaze:
- In a small bowl, whisk together the powdered sugar, peanut butter, milk, vanilla extract, and coarse sea salt until smooth.
- Drizzle the glaze over the cooled banana bread.
How to Serve Easy Banana Bread with Peanut Butter Glaze
Slice the banana bread and serve it warm or at room temperature. The peanut butter glaze adds a sweet touch that pairs perfectly with the banana flavor. Enjoy it with a cup of coffee or tea for a delightful treat!
How to Store Easy Banana Bread with Peanut Butter Glaze
Store any leftover banana bread in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to three months. Thaw before serving.
Tips to Make Easy Banana Bread with Peanut Butter Glaze
- Use very ripe bananas for the best flavor and sweetness.
- Don’t overmix the batter; mix until just combined for a soft texture.
- You can add nuts or chocolate chips to the batter for extra flavor.
Variation
If you’re feeling adventurous, try adding some chopped nuts or dark chocolate chips to the batter. You can also swap the peanut butter in the glaze for almond butter or any nut butter of your choice.
FAQs
1. Can I use frozen bananas?
Yes! Just make sure to thaw them and drain any excess liquid before mashing.
2. Can I make this recipe gluten-free?
Yes, you can substitute the self-rising flour with a gluten-free all-purpose flour mix.
3. How can I make the banana bread sweeter?
If you like your bread sweeter, you can increase the amount of brown sugar or add chocolate chips for a sweet touch.
This Easy Banana Bread with Peanut Butter Glaze is sure to be a hit with friends and family. Enjoy making and sharing this delightful recipe!
Easy Banana Bread with Peanut Butter Glaze
Ingredients
For the Bread
- 4 bananas 4 bananas (341 grams / 1½ cups mashed) Use very ripe bananas for the best flavor and sweetness.
- ½ cup ½ cup canola oil (100 grams) Can substitute with another neutral oil if preferred.
- 3 large 3 large eggs (150 grams, room temperature) Ensure eggs are at room temperature for better mixing.
- 1½ cups 1½ cups dark brown sugar (320 grams) Can adjust for sweetness preference.
- 1 teaspoon 1 teaspoon pure vanilla extract (4 grams)
- 1½ cups 1½ cups self-rising flour (170 grams) SEE NOTE for gluten-free options.
- 1 teaspoon 1 teaspoon ground cinnamon (3 grams)
- ½ teaspoon ½ teaspoon kosher salt
For the Glaze
- ½ cup ½ cup powdered sugar (57 grams)
- 2 tablespoons 2 tablespoons creamy peanut butter (34 grams) Jif recommended for best flavor.
- 2 tablespoons 2 tablespoons milk (28 grams)
- ½ teaspoon ½ teaspoon pure vanilla extract (2 grams)
- ¼ teaspoon ¼ teaspoon coarse sea salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mash the bananas until smooth.
- Add the canola oil, eggs, dark brown sugar, and vanilla extract. Mix well until combined.
- In another bowl, combine the self-rising flour, ground cinnamon, and kosher salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined; do not overmix.
- Pour the batter into a greased loaf pan.
- Bake for about 60 minutes or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Glaze
- In a small bowl, whisk together the powdered sugar, peanut butter, milk, vanilla extract, and coarse sea salt until smooth.
- Drizzle the glaze over the cooled banana bread.
