Easy Banana Bread with Peanut Butter Glaze
A moist and flavorful banana bread topped with a creamy peanut butter glaze, perfect for breakfast, snacks, or dessert.
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.
Notes
Store any leftover banana bread in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. Thaw before serving.