Description
Discover four delicious ways to transform overripe bananas into moist loaves, from creamy peanut butter swirls to warm pumpkin spice and crisp apple cinnamon.
Ingredients
Scale
- 3 large ripe bananas (mashed) ((about 1 ½ cups))
- ½ cup unsalted butter (melted)
- ¾ cup granulated sugar
- 1 large egg ((room temperature))
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup creamy peanut butter
- 2 tbsp granulated sugar
- 3 large ripe bananas (mashed) ((about 1 ½ cups))
- ⅓ cup unsalted butter (melted)
- ¾ cup granulated sugar
- 1 large egg ((beaten))
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup mini Reese's Peanut Butter Cups (chopped)
- 3 large ripe bananas (mashed) ((about 1 ½ cups))
- ⅓ cup unsalted butter (melted)
- ¾ cup granulated sugar
- 1 large egg ((room temperature))
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 3 large ripe bananas (mashed) ((about 1 ½ cups))
- ⅓ cup unsalted butter (melted)
- ¾ cup granulated sugar
- 1 large egg ((beaten))
- 1 tsp vanilla extract
- 1 cup Granny Smith apples (peeled and finely diced)
- 1 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp salt
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan with parchment paper; whisk mashed bananas, melted butter, sugar, egg, and vanilla until smooth; fold in flour, baking soda, and salt just until combined; mix peanut butter and 2 tablespoons sugar, pour half the batter into the pan, dollop the peanut butter mixture, add remaining batter, and swirl gently; bake for 50 to 60 minutes until golden brown and a toothpick comes out clean; cool in pan for 15 minutes then transfer to a wire rack to cool completely before slicing.
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan with parchment paper; whisk mashed bananas, melted butter, sugar, egg, and vanilla until smooth; stir in flour, baking soda, and salt until just combined; gently fold in chopped peanut butter cups reserving some for topping, press reserved cups onto the surface, and bake for 55 to 65 minutes until firm and a toothpick comes out clean; cool in pan for 10 minutes then transfer to a wire rack to cool completely before slicing.
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan with parchment paper; whisk mashed bananas, melted butter, sugar, egg, vanilla, and pumpkin puree until smooth; sift together flour, baking soda, cinnamon, nutmeg, ginger, and salt; fold dry ingredients into wet mixture until just combined; bake for 55 to 65 minutes until a toothpick comes out clean; cool in pan for 15 minutes then transfer to a wire rack to cool completely before slicing.
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan; melt 1 tablespoon butter in a skillet, sauté diced apples for 3-4 minutes until softened, remove from heat, stir in lemon juice, and let cool completely; whisk mashed bananas, remaining melted butter, sugar, egg, and vanilla until smooth; stir in flour, baking soda, cinnamon, and salt until just combined; gently fold in cooled sautéed apples; bake for 50 to 60 minutes until golden and a toothpick comes out clean; cool in pan for 15 minutes then transfer to a wire rack to cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: dessert, breakfast
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg