Pin this The smell of bananas turning spotted on my counter always feels like a gentle nudge from the kitchen. One rainy Sunday, I found myself with three overripe bananas and a sudden craving for something warm and comforting. I decided to experiment with peanut butter and oats, and the result was so incredible that my husband ate three slices straight from the oven. Now it's the most requested recipe in our house.
Last fall, I brought a fresh loaf to my friend's brunch potluck, and within ten minutes, people were asking for the recipe. One guest confessed she doesn't even like banana bread but couldn't stop eating this one. Watching everyone gather around the kitchen island, buttering slice after slice, reminded me why sharing homemade food feels so special.
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Ingredients
- 1 ½ cups (180 g) all-purpose flour: Forms the foundation of the bread, providing structure while still keeping it tender
- 1 cup (90 g) old-fashioned rolled oats: Add a wonderful nutty flavor and hearty texture that complements the bananas beautifully
- 1 tsp baking soda: Helps the bread rise and gives it that perfect dome shape we all love
- ½ tsp baking powder: Works with the baking soda for extra lift and a lighter crumb
- ½ tsp salt: Balances the sweetness and intensifies all the other flavors
- 1 tsp ground cinnamon: Adds warmth and depth, making your kitchen smell absolutely heavenly while baking
- 3 medium ripe bananas, mashed (about 1 cup): The star of the show providing natural sweetness and incredible moisture
- ½ cup (120 g) creamy peanut butter: Creates a rich, nutty flavor that pairs surprisingly well with bananas
- ½ cup (100 g) light brown sugar, packed: Adds moisture and a subtle caramel note that white sugar just can't match
- ¼ cup (60 ml) neutral oil: Keeps the bread incredibly moist without overpowering the delicate flavors
- 2 large eggs: Binds everything together and helps create that tender, bakery-like texture
- 1 tsp pure vanilla extract: Enhances all the flavors and adds that comforting homemade taste
- ¾ cup (130 g) semisweet chocolate chips: Melt into gooey pockets of chocolate throughout the bread
- ¼ cup (25 g) chopped roasted peanuts (optional): Add a delightful crunch and extra peanut flavor on top
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Instructions
- Get your oven ready:
- Preheat your oven to 350°F (175°C) and generously grease a 9x5-inch loaf pan, then line it with parchment paper for the easiest removal ever
- Whisk the dry ingredients:
- In a large bowl, combine flour, oats, baking soda, baking powder, salt, and cinnamon until well blended
- Mix the wet ingredients:
- In another bowl, whisk together mashed bananas, peanut butter, brown sugar, oil, eggs, and vanilla until completely smooth
- Combine everything gently:
- Pour the wet mixture into the dry ingredients and fold with a spatula just until no flour streaks remain
- Add the chocolate:
- Fold in chocolate chips and most of the peanuts, saving a few for sprinkling on top like a pro baker
- Prepare for baking:
- Pour the thick batter into your prepared pan and smooth the top, then scatter those reserved chips and peanuts over the surface
- Bake to perfection:
- Bake for 50 to 55 minutes until a toothpick inserted in the center comes out with just a few moist crumbs attached
- Patience pays off:
- Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely before slicing
Pin this My daughter now requests this for her school snack every week, and watching her little face light up when she sees the loaf cooling on the counter is my favorite reward. This bread has become our family's way of turning ordinary weekdays into something worth celebrating.
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Making It Your Own
The beauty of this recipe lies in its versatility. I've made countless variations swapping ingredients based on what's in my pantry, and each version feels like a new discovery. The base formula is so forgiving that it almost encourages creative experimentation.
Storage Secrets
After much trial and error, I've found that wrapping the cooled loaf tightly in plastic wrap keeps it perfectly moist for three days at room temperature. For longer storage, I slice and freeze individual portions, which makes busy morning breakfasts incredibly convenient.
Perfect Pairings
A warm slice with a pat of salted butter melting into it is pure heaven. I also love serving it alongside a cup of strong coffee or crisp apple slices for that perfect sweet and savory combination. Sometimes I'll toast a slice and add a thin layer of peanut butter for extra indulgence.
- Try swirling strawberry jam on top for a PB and J inspired breakfast
- A scoop of vanilla ice cream turns it into an instant dessert
- Toasted slices make the most incredible French toast you'll ever taste
Pin this Whether it's for a special occasion or just because Tuesday needs something sweet, this bread has a way of making any moment feel a little more wonderful.
Frequently Asked Recipe Questions
- → Can I use natural peanut butter instead of creamy?
Yes, natural peanut butter works well. Just stir it thoroughly before adding to the batter, as the oil tends to separate. The texture may be slightly denser but equally delicious.
- → 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 but not wet batter. The top should be golden brown and firm to the touch.
- → Can I make this bread gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your oats are certified gluten-free, as regular oats may contain cross-contamination.
- → How should I store leftover banana bread?
Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze individually for up to 2 months.
- → Can I reduce the sugar in this recipe?
Absolutely. The ripe bananas provide natural sweetness, so you can reduce the brown sugar to ¼ cup or omit it entirely if you prefer a less sweet loaf.
