This peanut butter banana bread filled with little morsels of peanut butter and chocolate is the perfect solution to over ripe bananas.
You think you’ve got a great banana bread recipe, but have you had this peanut butter banana bread? It’s so soft and full of chocolate chips and peanut butter chips.
Oh, friends it is beginning. The holiday baking is in full force, and I don’t know about you, but I’m completely overwhelmed. Usually I take the holidays pretty easy so that I can really enjoy them, but I took on a bit too much this year. I’ve learned my lesson. I’m pretty sure. 😉
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This year I’m delivering a few more breads than cookies. I love how yummy breads are and although this Reese’s Banana bread is a full loaf the ones I pass out will be the mini loaves.
Yes! Because banana bread freezes well, it is the perfect make-ahead treat!Allow fresh-bakedbanana breadto cool completely beforefreezingso it doesn’t create condensation that leads to soggybread.
The breadstays fresh for 2 to 4 months in the freezer.Thaw frozenbanana breadin its packaging at room temperature or in the refrigerator before serving.
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I think that there is something especially wonderful about Reese’s Banana Bread. I still love the regular banana bread, Biscoff banana bread, and I adore an awesome Grilled Peanut Butter, Nutella, Banana Sandwich, but the Peanut Butter chips in this one are like little golden nuggets of deliciousness. Plus, this is actually easier to whip up than a whole bunch of different cookies for a Christmas platter, and people love it just as much, and sometimes even more.
This was one of those recipes that had little ones begging to take a nibble. I don’t know why that is so satisfying to me, but I adore when the kids cannot wait to dig in. Even though they are little and don’t know a ton about food/baking it’s still awesome that they can see and smell that something delicious was just created. Kids are pretty awesome like that. They are so quick to dish out the compliments and make you feel good. Nothing holds kids back from giving love and encouragement. Just one more little lesson that we could learn from our little ones. Truth.
An excessive amount of baking powder in a banana bread recipe can cause the dough to rise very quickly and then fall in the center when the resulting air pockets collapse.If you use baking powder or baking soda that has aged, it may lose effectiveness.Make sure your leavening agent is good.
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Excess moisture or an inaccurate dry-goods measurement can cause the middle of your loaf to sink because the center of the bread is too moist and soft.Use bananas that are overripe and soft but not mushy.The softer bananas get, the higher the liquid content becomes.Add a tablespoon of flour at a time to help reduce the moisture of the batter, just until it is thick and not watery.
Too much banana can create a heavy loaf that may sink in the center.Follow the recipe to ensure that you add enough banana without adding too much.
If your bread seems fine while cooking but collapses in the center after baking, the center may not be thoroughly cooked when the rest of the bread is done.To avoid over baking the outside while thoroughly cooking the center, reduce your oven temperature by 25 degrees Fahrenheit, and then increase the cooking time by 10 to 15 minutes.Test it with a toothpick or similar item at the end of the shortest recommended cooking time, then monitor it until the toothpick comes out clean.
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Serving: 1 slice Calories: 4523 kcal Carbohydrates: 541 g Protein: 90 g Fat: 232 g Saturated Fat: 123 g Polyunsaturated Fat: 20 g Monounsaturated Fat: 67 g Trans Fat: 3 g Cholesterol: 521 mg Sodium: 3248 mg Potassium: 3700 mg Fiber: 40 g Sugar: 291 g Vitamin A: 2628 IU Vitamin C: 20 mg Calcium: 298 mg Iron: 31 mg
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.I’ve made over 100 banana bread recipes for over 3 years in search of the VERY BEST Banana Bread Recipe, and I’ve finally found it and am ready to share it with you!
I seriously became obsessed with finding a perfectly moist, tender loaf of banana bread that had all the flavor without the random mix-ins. I wanted a classic, easy banana bread recipe just like your grandma used to make, but better. And this is seriously it. Oh, it smells and tastes like banana bread from heaven! There is the most beautifully textured inside and the domed top is nothing short of amazing. So what’s the best banana bread recipe? Well with all of those things I listed, this the very best banana bread recipe.
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Here’s the problem, so many banana bread recipes called for applesauce, sour cream, instant pudding and so on, so how could I really call that a classic recipe? The longer I tested the more issues I ran into. I know you’ll want to skip right on over to the recipe, but trust me, you will have better results if you read through the post first and watch this video, so here’s what my criteria was:
Each of those issues would get resolved only to create a new issue. The most delicious tasting bread was so flat, while the one with amazing height and the best crack lacked the speckles and that distinct banana flavor and on and on. I decided that I’d tackle what each issue is before we get to the recipe.
There are a few reasons why your banana bread didn’t rise. First being that your baking soda (or powder) has either gone bad or was the wrong amount for the wet and dry ingredient measurements you used. It’s a science for sure and banana bread, because of the bananas introduces extra acid into the mix which helps to activate the soda, but changes the ph of the bread so it’s kind of a science experiment to get it right.
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You could have over mixed the banana bread as well. Over-mixing will be talked about in the moist section, but over-mixing the batter will also over work it and it will flatten out. So stop that. Instead, use only a wooden spoon or rubber spatula like the ones I linked to and gently fold the batter until it’s ALMOST entirely mixed together.
You may have added too much wet ingredients, which is why a sour cream banana bread often has a harder time getting that lovely height, it weighs it down a little more.
9/10 your banana bread sunk in the middle because it wasn’t done yet. I know, it looked perfect and the color was only getting darker so you thought you’d pull it out, but remember that there’s literally smashed fruit in there so it’s going to need that entire 60 minutes to cook.
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Want to know the secret to keeping your banana bread from not sinking in the middle other than the proper measurements, mixing and bake time? It’s leaving it in the oven with the door wide open for 2-3 minutes after it finishes baking. Not moving it as it begins to settle and cool will let the bread tighten up and then gently move it to the counter, remove it from the pan and gently place it on the cooling rack so the bottom of the bread won’t get soggy.
Banana bread is done when the top is a dark brown, the dome is tall and when you softly tap the top it doesn’t sink in at all to your touch. This always takes 60 minutes unless your oven is too hot then it will over-bake and dry out.
Banana bread does really well in the freezer! You absolutely should make a few batches and freeze it for down the road. Just make sure you follow the steps below for how to freeze banana bread.
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It’s best to freeze banana bread once it has cooled completely and sat on the counter for an additional hour to ensure that it is cool all the way through.
To freeze banana bread, cool it completely and then wrap in saran wrap so that no bread is peeking through. Next, wrap it in foil and then place in a freezer bag, pressing out any extra air and zipping it closed.
Banana Bread will keep for 3-4 days in a ziploc in the pantry or 1 week if kept in a ziploc bag in the fridge. The very best banana bread recipe will keep for up to 3 months if stored properly in the freezer.
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What flour should be used for banana bread? All-purpose for sure. We tested every flour and combination of flour out there but a quick bread definitely does best with all-purpose flour.
Banana bread should be baked in a 9×5″ bread pan unless there’s more than 1 1/4 cup of banana (or other wet ingredients like zucchini etc) or more than
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