This Banana Bread recipe with Peanut Butter Glaze is one of the best! Not only is this one of the easiest banana breads to make, but it’s topped off with the best glaze for banana bread as well. That salted peanut butter flavor makes the cake! Your family will crave and request this time and time again. Banana and peanut butter is the best flavor combo!
You can also make this recipe without the glaze if you don’t like or can’t eat peanut butter. It’s still super tasty and I think it just looks so beautiful to serve at breakfast or for dessert.
This easy banana bread recipe is so simple. Be sure to check the recipe card below to get all of the ingredients, instructions, and notes! And watch the video to see the step-by-step recipe in action.
Banana Bread With Struesal Topping
This Peanut Butter Glaze is the stuff of legend. Just try to not eat it with a spoon–actually, no I encourage you to eat the extra with a spoon!
Now that we’ve discussed the bread, let’s talk about that glaze for the banana bread. It’s a similar texture to icing, but thin enough to be a glaze. I am IN LOVE with this peanut butter banana bread combo. There’s something about peanut butter and bananas that are a match made in heaven.
The glaze is a mixture of peanut butter, milk, powdered sugar, vanilla extract, and just a bit of sea salt to balance it out.
Grandma's Best Ever Banana Bread
The best bananas to use for this recipe are very ripe or over-ripe bananas. Look for the ones with lots of dark brown spots. The riper the better!
Usually, bread recipes can rise too quickly and then sink in the middle if you’re using too much baking powder. This is why baking is more of an exact science than cooking. Follow the recipe as closely as possible to avoid mishaps like this. The self-rising flour in this recipe helps with this problem.
When properly stored in an airtight container, this easy banana bread recipe should last 1-2 days on your counter, or up to 1 week in the fridge. You can also freeze it without the glaze. To freeze, double wrap it tightly in plastic wrap.
Easy Banana Bread Recipe With Peanut Butter Glaze (how To Video)
Now go and make this Easy Banana Bread Recipe just to prove how simple it is, and don’t forget that delicious peanut butter glaze.
This EASY BANANA BREAD RECIPE with Peanut Butter Glaze is just perfect. It's soft, moist, and the peanut butter banana combo is delicious.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @ on Instagram!
Best Ever Banana Bread
Storage: Store banana bread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Serving: 1 slice Calories: 335 kcal (17%) Carbohydrates: 53 g (18%) Protein: 5 g (10%) Fat: 12 g (18%) Saturated Fat: 1 g (6%) Polyunsaturated Fat: 3 g Monounsaturated Fat: 7 g Trans Fat: 0.04 g Cholesterol: 47 mg (16%) Sodium: 184 mg (8%) Potassium: 231 mg (7%) Fiber: 2 g (8%) Sugar: 37 g (41%) Vitamin A: 98 IU (2%) Vitamin C: 3 mg (4%) Calcium: 40 mg (4%) Iron: 1 mg (6%)
Becky woke up on her 30th birthday and realized she didn't know how to cook, anything! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!
Banana Bread With Chocolate Chips And Chocolate Glaze Recipe
Now go and make this Easy Banana Bread Recipe just to prove how simple it is, and don’t forget that delicious peanut butter glaze.
This EASY BANANA BREAD RECIPE with Peanut Butter Glaze is just perfect. It's soft, moist, and the peanut butter banana combo is delicious.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @ on Instagram!
Best Ever Banana Bread
Storage: Store banana bread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Serving: 1 slice Calories: 335 kcal (17%) Carbohydrates: 53 g (18%) Protein: 5 g (10%) Fat: 12 g (18%) Saturated Fat: 1 g (6%) Polyunsaturated Fat: 3 g Monounsaturated Fat: 7 g Trans Fat: 0.04 g Cholesterol: 47 mg (16%) Sodium: 184 mg (8%) Potassium: 231 mg (7%) Fiber: 2 g (8%) Sugar: 37 g (41%) Vitamin A: 98 IU (2%) Vitamin C: 3 mg (4%) Calcium: 40 mg (4%) Iron: 1 mg (6%)
Becky woke up on her 30th birthday and realized she didn't know how to cook, anything! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!
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