Save The smell of bananas turning brown on my counter used to stress me out until I discovered this bread. I came home from a weekend trip to find five speckled bananas staring back at me, and instead of my usual banana bread routine, I decided to throw in whatever was in my pantry. That experiment turned into the most requested recipe in my house.
Last autumn my neighbor stopped by while this was baking. She stayed for an hour just because the aroma drew her in, and we ended up sharing warm slices on my back porch while the leaves fell. Now she texts me every time she sees brown bananas in her kitchen, knowing exactly what they are destined to become.
Ingredients
- 1 ½ cups all-purpose flour: The foundation that holds everything together without making the bread too dense
- 1 cup old-fashioned rolled oats: These add a wonderful nutty flavor and hearty texture that you cannot get from flour alone
- 1 tsp baking soda: Essential for the rise and creating that tender crumb structure
- 1 tsp baking powder: Works with the soda to give the bread extra lift and lightness
- ½ tsp salt: Balances the sweetness and brings out all the other flavors
- 1 tsp ground cinnamon: Adds warmth that pairs beautifully with both banana and peanut butter
- 3 medium ripe bananas mashed: The darker the spots the better because they provide natural sweetness and intense banana flavor
- ½ cup creamy peanut butter: Use a well-stirred brand for the smoothest incorporation into the batter
- ½ cup light brown sugar packed: Adds moisture and a deeper caramel note than white sugar
- ¼ cup neutral oil: Keeps the bread incredibly moist without overpowering the other flavors
- 2 large eggs: Room temperature eggs will incorporate more easily into the batter
- 1 tsp pure vanilla extract: Do not skip this because it rounds out all the flavors perfectly
- ¾ cup semisweet chocolate chips: These create those irresistible pockets of melted chocolate throughout
- ¼ cup chopped roasted peanuts: Optional but recommended for a satisfying crunch on top
Instructions
- Preheat your oven and prepare the pan:
- Set your oven to 350°F and grease a 9x5-inch loaf pan thoroughly. Lining it with parchment paper is a game changer for easy removal later.
- Whisk the dry ingredients together:
- In a large bowl combine the flour oats baking soda baking powder salt and cinnamon. Make sure there are no clumps of baking soda.
- Mix the wet ingredients:
- In a separate bowl combine the mashed bananas peanut butter brown sugar oil eggs and vanilla. Whisk until completely smooth and creamy.
- Combine wet and dry ingredients:
- Pour the wet mixture into the dry ingredients and fold gently with a spatula. Stop mixing as soon as you no longer see dry flour streaks.
- Add the chocolate and peanuts:
- Fold in the chocolate chips and chopped peanuts. Keep a small handful of each to sprinkle on the very top for that beautiful bakery look.
- Bake to perfection:
- Pour the batter into your prepared pan and smooth the top. Bake for 50 to 55 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely before slicing:
- Let the bread rest in the pan for 10 minutes then transfer to a wire rack. Waiting until it cools completely makes for cleaner slices.
Save My daughter now asks for this bread for her birthday instead of cake. Watching her slice thick slabs for breakfast before school makes me smile every single time.
Making It Your Own
I have learned that the beauty of quick breads is how forgiving they are. You can swap in almond butter or sunflower seed butter if peanut allergies are a concern. Sometimes I add a swirl of extra peanut butter on top before baking for an even more pronounced nutty flavor.
Storage Secrets
This bread stays moist for days when wrapped tightly at room temperature. I like to slice it and wrap individual portions then freeze them for busy mornings. A quick 20 second thaw in the microwave makes it taste freshly baked.
Serving Suggestions
Warm slices are absolutely divine with a pat of melted butter. For an extra indulgent treat try toasting it and adding a thin layer of peanut butter on top. It also pairs beautifully with a hot cup of coffee or cold glass of milk.
- Try adding a teaspoon of espresso powder to enhance the chocolate flavor
- A handful of chopped walnuts can replace the peanuts for a different crunch
- Leftovers make excellent French toast the next morning
Save There is something so comforting about having a loaf of this bread on the counter ready for whenever hunger strikes.
Recipe FAQs
- → Can I use natural peanut butter instead of regular creamy peanut butter?
Yes, you can use natural peanut butter, though the texture may be slightly denser. Make sure to stir it well before measuring, as the oil tends to separate. You might need to add 1-2 tablespoons of milk if the batter seems too thick.
- → How do I know when the banana bread is done baking?
Insert a toothpick into the center of the loaf—it should come out with a few moist crumbs attached, not completely clean. If it comes out wet with batter, continue baking in 5-minute increments. The top should be golden brown and firm to the touch.
- → Can I make this without peanut butter for allergies?
Absolutely. You can substitute an equal amount of almond butter, sunflower seed butter, or even coconut butter. For a nut-free version, try using sunflower seed butter or additional mashed banana (about ½ cup more) to maintain moisture.
- → Should I use quick oats or old-fashioned rolled oats?
Old-fashioned rolled oats work best as they provide a nice texture and hold up better during baking. Quick oats will make the bread slightly softer, while steel-cut oats are too hard and won't soften properly in the oven.
- → Can I freeze this banana bread?
Yes, this freezes beautifully. Cool completely, then wrap tightly in plastic wrap followed by aluminum foil or place in a freezer-safe bag. It will keep for up to 2 months. Thaw overnight at room temperature before serving.
- → Why did my bread sink in the middle?
This usually happens when the leavening agents are expired or the oven temperature is too low. Make sure your baking soda and powder are fresh, and use an oven thermometer to verify the temperature. Overmixing the batter can also cause sinking.