Description
This loaf features a rich, creamy peanut butter swirl that creates pockets of salty-sweet flavor in every slice.
Ingredients
Scale
- 3 large ripe bananas (mashed (about 1 ½ cups; use very brown spots for maximum sweetness))
- ⅓ cup unsalted butter (melted and cooled slightly)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup creamy peanut butter (for the swirl)
- 2 tablespoons milk (to thin the peanut butter)
- 3 large ripe bananas (mashed (about 1 ½ cups))
- ½ cup unsalted butter (melted)
- ¾ cup brown sugar (packed)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Reese's Peanut Butter Cups (chopped into small pieces (approx. 8–10 cups))
- 2 large ripe bananas (mashed (about 1 cup))
- ½ cup canned pumpkin puree (not pie filling)
- ⅓ cup unsalted butter (melted)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 3 large ripe bananas (mashed (about 1 ½ cups))
- ½ cup unsalted butter (melted)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup Granny Smith apples (peeled and finely diced (about ½ inch pieces))
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Whisk mashed bananas, melted butter, sugar, egg, and vanilla until smooth. Fold in flour, baking soda, and salt just until combined. Mix peanut butter with milk until pourable. Pour half the batter into the pan, drop spoonfuls of peanut butter mixture on top, then add remaining batter. Drag a knife through the batter lengthwise and crosswise to marble. Bake for 50 to 60 minutes until a toothpick comes out clean or with moist crumbs; tent with foil if browning too quickly. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper. Whisk mashed bananas, melted butter, brown sugar, egg, and vanilla until uniform. Fold in flour, baking soda, and salt until just combined. Gently fold in chopped peanut butter cups without crushing them. Pour into the pan and sprinkle extra pieces on top if desired. Bake for 55 to 65 minutes until golden brown and firm; check doneness with a toothpick looking for melted chocolate rather than wet batter. Rest in pan for 10 minutes, lift out using parchment overhang, and cool completely before slicing.
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Combine mashed bananas, pumpkin puree, melted butter, sugar, egg, and vanilla in a bowl and whisk thoroughly. Sift flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt into the wet mixture. Fold gently until just combined. Transfer to the pan and bake for 55 to 65 minutes until set and lightly golden. Verify doneness with a toothpick coming out clean or with moist crumbs. Cool in pan for 15 minutes, then remove and place on a wire rack to cool completely.
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Mix 2 tablespoons sugar and 1 teaspoon cinnamon for the topping. Whisk mashed bananas, melted butter, sugar, egg, and vanilla until smooth. Add flour, baking soda, ½ teaspoon cinnamon, and salt to the wet mixture and fold gently. Stir in diced apples until evenly distributed. Pour batter into the pan.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg