Easy Banana Bread with Peanut Butter Glaze

Easy Banana Bread with Peanut Butter Glaze

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: slices

Calories: 335kcal

Author: Becky Hardin | The Cookie Rookie

This EASY BANANA BREAD RECIPE with Peanut Butter Glaze is just perfect. It's soft, moist, and the peanut butter banana combo is delicious.

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Equipment

Ingredients

For the Bread

4 bananas 341 grams (1½ cups mashed)
½ cup canola oil 100 grams
3 large eggs 150 grams, room temperature
1½ cups dark brown sugar 320 grams
1 teaspoon pure vanilla extract 4 grams
1½ cups self-rising flour 170 grams (SEE NOTE)
1 teaspoon ground cinnamon 3 grams
½ teaspoon kosher salt

For the Glaze

½ cup powdered sugar 57 grams
2 tablespoons creamy peanut butter 34 grams, Jif recommended
2 tablespoons milk 28 grams
½ teaspoon pure vanilla extract 2 grams
¼ teaspoon coarse sea salt

Instructions

For the Bread

Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray and cut a piece of parchment the length of the pan and 4 inches wider than the pan's width (it should stick up 2 inches over each side of the pan, when placed inside the pan). Place the paper in the pan and spray it. Once the bread is baked, the paper will be used like a sling to lift the bread out of the pan.
Place the bananas in a large bowl and mash with a fork or potato masher. Add the oil, eggs, brown sugar, and vanilla. Mix well to blend.
4 bananas, ½ cup canola oil, 3 large eggs, 1½ cups dark brown sugar, 1 teaspoon pure vanilla extract
In another small bowl, sift together the flour, cinnamon, and salt. Add the flour mixture to the banana mixture. Mix just until flour is incorporated.
1½ cups self-rising flour, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt
Pour the batter into the prepared loaf pan. Bake for 1 hour, or until a toothpick comes out clean when inserted in the middle of the bread.
Place the pan on a cooling rack and let the bread rest for 5 minutes before removing it from the pan. Let cool completely.

For the Glaze

In a small bowl, mix the powdered sugar, peanut butter, milk, vanilla and sea salt. Whisk until smooth. Once the bread has cooled completely, pour the glaze over top.
2 tablespoons creamy peanut butter, 2 tablespoons milk, ½ teaspoon pure vanilla extract, ¼ teaspoon coarse sea salt, ½ cup powdered sugar

Video

Notes

Flour: If you don't have self-rising flour, you can make your own. Combine 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ½ teaspoon of salt. Make sure it's well-mixed.
Use parchment paper to line the bread pan. This will help you to easily lift the banana bread out after baking.
Use a fork or potato masher to mash up the bananas in a bowl.
Add chocolate chips into the bread batter before baking!
Stick a toothpick into the middle of the bread while baking to check for when it's done. The toothpick should come out clean.
Let the bread rest for 5-10 minutes before removing it from the pan. Then drizzle with glaze.
You can serve this bread hot or cold, with or without the peanut butter glaze.
Try another type of glaze, like lemon glaze or coffee glaze.

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.

Nutrition