Peanut Butter Apple Banana Bread

This peanut butter apple banana bread brings together the richness of peanut butter with the natural sweetness of ripe bananas and tart apples for a moist and flavorful loaf. It’s a perfect treat to enjoy any time of day, whether as a breakfast with coffee or an afternoon snack. The combination of fresh fruit and peanut butter chips makes each bite satisfyingly rich and textured without being overly sweet.

I first baked this loaf on a lazy weekend morning and was surprised how well the peanut butter and apples balanced out the bananas. It quickly became a favorite to make again and again.

Ingredients

• One large egg: provides structure and helps bind the loaf
• Light brown sugar packed half cup: adds moisture and a subtle caramel flavor
• Canola or vegetable oil one third cup: keeps the bread tender; liquid coconut oil can be a good alternative for a hint of tropical flavor
• Granulated sugar quarter cup: enhances sweetness and browning
• Sour cream quarter cup: adds moisture and a subtle tang; Greek yogurt can be used for a similar effect
• Creamy peanut butter quarter cup: the star ingredient that brings rich flavor and creaminess
• Vanilla extract two teaspoons: enhances overall flavor and balances sweetness
• All-purpose flour one and a half cups: the base of your loaf; make sure to spoon and level it for accuracy
• Baking powder half teaspoon: helps the bread rise evenly
• Baking soda half teaspoon: reacts with sour cream and banana for lift and tenderness
• Salt half teaspoon or to taste: balances the sweetness and deepens flavor
• Mashed ripe bananas one cup: naturally sweet and moist, choose very ripe bananas for best sweetness
• Grated apples one cup: use unpeeled Gala apples grated coarsely for texture and fresh tartness
• Peanut butter chips one cup: add bursts of peanut butter flavor throughout; butterscotch chips or a mix can be used for variation

Instructions

Step 1:

Whisk the egg brown sugar canola oil granulated sugar sour cream peanut butter and vanilla extract together in a large bowl until the mixture is smooth and uniform. This is your wet ingredient base for a tender loaf

Step 2:

Gently fold the flour baking powder baking soda and salt into the wet mixture just until combined. Over mixing can make the bread tough so be careful to stir only until no dry streaks remain

Step 3:

Fold in the mashed bananas and grated apples gently until they are evenly distributed through the batter

Step 4:

Add the peanut butter chips and fold so they are scattered throughout the batter without bursting or sinking to the bottom

Step 5:

Preheat oven to three hundred fifty degrees Fahrenheit and prepare a nine by five inch loaf pan. Spray it with floured cooking spray or grease and flour thoroughly to ensure the bread will release easily after baking

Step 6:

Spoon the batter into the prepared loaf pan and smooth the surface lightly with a spatula. This helps the bread bake evenly and develop a nice crust

Step 7:

Bake the bread for about sixty to sixty five minutes or until the top is golden brown the center is set and a toothpick inserted comes out clean or with a few moist crumbs

Step 8:

Remove from oven and cool the bread in the pan for about fifteen minutes. Then transfer it to a wire rack to cool completely before slicing. This keeps the loaf moist but easy to cut

Step 9:

Optionally serve with glazes such as peanut butter honey butter vanilla bean browned butter or cream cheese glaze for an extra special touch

There was a family weekend when I made this and my kids were sneaking slices with barely any spread because they loved it so much.

Storage tips

Keep this bread wrapped tightly in plastic wrap or in an airtight container at room temperature. It stays fresh for three to four days. For longer storage slice and freeze portions wrapped in foil and place in a freezer bag. Thaw slices at room temperature or toast them for a quick warm snack.

Ingredient substitutions

You can substitute Greek yogurt for sour cream which works just as well to keep the loaf moist. Using white whole wheat flour instead of all-purpose flour adds a nuttier flavor and more fiber. For peanut butter chips butterscotch or chocolate chips are tasty alternatives. If you prefer a nut-free version sunflower seed butter can replace peanut butter but the flavor will be different.

Serving suggestions

This bread pairs wonderfully with a smear of butter or cream cheese. A drizzle of honey or a homemade peanut butter glaze takes it to the next level. Serve it alongside a cup of tea or coffee for breakfast or an afternoon pick-me-up. It also makes a lovely base for fruit preserves or nut butter spreads.

This bread is a tasty way to combine fruits and peanut butter in a unique twist on the classic banana bread. Enjoy experimenting with glazes and substitutions to make it your own.

FAQs about Recipes

→ Can I substitute the oil in this loaf?

Yes, canola oil can be replaced with liquid-state coconut oil or vegetable oil without affecting the moist texture.

→ How can I tell when the loaf is fully baked?

The loaf is ready when the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

→ What role do the peanut butter chips play in the loaf?

They add little pockets of creamy sweetness and enhance the peanut butter flavor throughout the loaf.

→ Is it necessary to use both baking powder and baking soda?

Using both helps create a balanced rise and a tender crumb, responding well to the acidic components in the batter.

→ Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works well as a substitute, contributing moisture and a slight tang to the loaf.