This peanut butter glaze banana bread is a moist, cinnamon scented loaf made with dark brown sugar and finished with a sweet and salty drizzle of creamy peanut butter.
Canola oil keeps the crumb soft for days, self rising flour means no extra leavening to measure, and the topping comes together in one small bowl while the loaf cools. The bread bakes for about 60 minutes and cuts into 10 slices.
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Why This Peanut Butter Glaze Banana Bread Recipe Works
Oil in place of butter produces a crumb that stays moist even when the loaf is chilled, and dark brown sugar adds a deep molasses flavor that goes well with bananas and cinnamon.
Self rising flour already contains baking powder and salt, so the batter needs only a small amount of added salt. That keeps the recipe short and consistent from loaf to loaf.
The drizzle is the finishing touch. Creamy peanut butter, powdered sugar, milk, and vanilla make a pourable topping, and a pinch of flaky sea salt balances the sweetness.
Ingredients for Peanut Butter Glaze Banana Bread
- 4 very ripe bananas, mashed to make about 1 1/2 cups
- 1/2 cup canola oil
- 3 large eggs, at room temperature
- 1 1/2 cups dark brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 1/2 cups self rising flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup powdered sugar, for the glaze
- 2 tablespoons creamy peanut butter, for the glaze
- 2 tablespoons milk, for the glaze
- 1/2 teaspoon pure vanilla extract, for the glaze
- 1/4 teaspoon flaky sea salt, for the glaze
Very ripe bananas. Four fully speckled bananas mash into about one and a half cups, which is the right amount of moisture for this batter.
Dark brown sugar. It brings more molasses than light brown sugar, so the loaf bakes up darker and deeper in flavor.
Self rising flour. If you only have all purpose flour, whisk each cup with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Canola oil. Any neutral oil works. Oil keeps the loaf tender, and it does not need to be brought to room temperature.
Creamy peanut butter. Use a standard creamy jar rather than natural peanut butter, which can separate and make the topping greasy.
How to Make Peanut Butter Glaze Banana Bread
1. Heat the oven Heat the oven to 350 degrees F and grease a 9×5 inch loaf pan.
2. Mash the bananas In a large bowl, mash the bananas until almost smooth with a few small pieces left.
3. Add the wet ingredients Whisk in the canola oil, eggs, brown sugar, and vanilla until the mixture looks glossy.
4. Combine the dry ingredients In a second bowl, stir together the self rising flour, cinnamon, and salt.
5. Make the batter Add the dry mixture to the wet mixture in two additions and stir just until no dry streaks remain.
6. Bake the loaf Pour the batter into the pan and bake for about 60 minutes, until a toothpick in the center comes out clean.
7. Cool the bread Let the loaf rest in the pan for 10 minutes, then move it to a wire rack and cool completely, about 1 hour.
8. Glaze and serve Whisk the powdered sugar, peanut butter, milk, vanilla, and sea salt until smooth, then drizzle over the cooled loaf.
How to Serve Peanut Butter Glaze Banana Bread
Cut the loaf into thick slices and serve it at room temperature with coffee or cold milk. For a brunch table, pair it with tater tot sausage breakfast casserole and fluffy pancakes, then add a strawberry blueberry kefir smoothie for something cool. A tray of pumpkin doughnut muffins rounds out a sweet spread.
How to Store and Reheat Peanut Butter Glaze Banana Bread
Keep the glazed loaf in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unglazed loaf, wrapped tightly, for up to 3 months and add the topping after thawing. The glaze sets as it dries, so layers of parchment between slices prevent sticking.
Tips and Variations for Peanut Butter Glaze Banana Bread
Warm the eggs. Set the eggs in a bowl of warm water for 5 minutes if you forgot to take them out ahead.
Keep the glaze thick. It should fall in a slow ribbon. Add milk a few drops at a time if it is too thick.
Cool completely. A warm loaf melts the glaze into a puddle, so wait until the bread is cool to the touch.
Add a crunch. Sprinkle chopped roasted peanuts over the wet glaze for texture.
Cover if browning. If the top darkens before 50 minutes, tent the loaf with foil.
Skip the raw batter. The batter contains raw eggs, so wait until the loaf is baked before tasting.
Use muffin cups. Fill 12 lined cups about three quarters full and bake for 22 to 25 minutes.
Store it safely. Fully baked bread keeps well when handled promptly, and the Purdue Extension guide to storing leftovers has general advice on timing.
Frequently Asked Questions About Peanut Butter Glaze Banana Bread
Can I make peanut butter glaze banana bread without self rising flour?
Yes. Whisk 1 1/2 teaspoons baking powder and 1/4 teaspoon salt into each cup of all purpose flour and use it in the same amount.
How ripe should the bananas be for peanut butter glaze banana bread?
Use bananas that are heavily spotted or mostly black, since they are sweeter and mash more easily.
Can I freeze peanut butter glaze banana bread?
Yes, but freeze it without the glaze. Wrap tightly, freeze for up to 3 months, and add the glaze after the loaf thaws.
Can I replace the oil with butter?
Yes, use the same amount of melted unsalted butter, though the loaf will feel a little less moist after a day.
Why did my glaze turn runny?
The loaf was probably still warm, or too much milk went in. Cool the bread fully and whisk in extra powdered sugar a spoonful at a time.
Banana Bread with Peanut Butter Glaze and Dark Brown Sugar
Equipment
- 9×5 inch loaf pan
- Large bowl
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 4 very ripe bananas mashed, about 1 1/2 cups
- ½ cup canola oil
- 3 large eggs room temperature
- 1 ½ cup dark brown sugar packed
- 1 tsp pure vanilla extract
- 1 ½ cup self rising flour
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ½ cup powdered sugar for the glaze
- 2 tbsp creamy peanut butter for the glaze
- 2 tbsp milk for the glaze
- ½ tsp pure vanilla extract for the glaze
- ¼ tsp flaky sea salt for the glaze
Instructions
Cooking
- Mix the batter. Heat the oven to 350 degrees F. Mash the bananas, then whisk in the oil, eggs, sugar, and vanilla.
- Add the flour. Stir in the flour, cinnamon, and salt until just combined.
- Bake. Pour into a greased 9×5 inch pan and bake about 60 minutes until a toothpick comes out clean.
- Cool. Rest 10 minutes in the pan, then cool completely on a rack, about 1 hour.
- Make the glaze. Whisk the powdered sugar, peanut butter, milk, vanilla, and salt until smooth.
- Glaze. Drizzle over the cooled loaf and let it set for 10 minutes before slicing.
