Single Bowl Peanut Butter Banana Bread
Hello and welcome!
My couple of grocery store experiences have been pretty bleak this past week, and given that it’s the only time I leave the house because of COVID—19 social distancing, I’m hella sad about it! But I do now have lots of banana bread to stuff my face into, which has helped with the sadness. Our days have looked relatively uninteresting. We walk Fox, we workout at home or outside, we answer emails about projects still going on, we plan recipes and DIYs for this here blog to keep you and us busy, and we scroll on our phones. A lot. A lot of phone scrolling.
As we all navigate this terrible virus situation and practice social distancing, you’re maybe looking for a few recipes to 1.) give you something to do and 2.) use supplies that you likely already have in the house. This peanut butter banana bread is great for that. Like the saying goes, if life hands you scarce grocery stores in the face of a global pandemic and economic depression, make banana bread.
And this blog is no stranger to banana bread—this is actually the fourth(!!!) banana bread recipe to end up here. We’ve gone ahead and made this one as simple as possible, and all you really need (besides the ingredients), is a stand mixer (or a single mixing bowl and hand-held mixer), a spoon or rubber spatula, a loaf pan, and parchment paper. I’m tryna keep your dish load low here so we’re taking some short cuts.
This recipe is gonna give you one loaf of banana bread that is: full of peanut buttery banana brown sugar goodness, hearty and ready for a snack or breakfast, moist on the inside, slightly crunchy on the outside, and it’ll make your house smell absolutely amazing.
Other banana breads for your enjoyment: paleo banana bread, tahini & chocolate chip banana bread, madeira glazed banana bread.
1 stick unsalted butter, softened and at room temperature
1/2 cup lightly packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 cup natural peanut butter
1/3 cup sour cream
2 cups all purpose flour (we used 1-to-1 Gluten Free baking flour from Bob’s Red mill)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 large super ripe bananas, chopped plus 1 banana for garnish if desired (see photos)
Instructions below!
Wet ingredients beaten!
Dry ingredients added!
Bananas folded in!
Instructions
Preheat your oven to 350 degrees and line a loaf pan with parchment paper.
In the bowl of a stand mixer, or with a hand-held mixer, cream the butter and both sugars. Add the egg, vanilla, peanut butter, and sour cream and blend well. Sift in the flour, baking powder, baking soda, and salt. Stir to combine, being careful not to over mix. Fold in the bananas and pour mixture into the prepared loaf pan. Garnish with banana if desired. Bake for an 60-70 minutes, until a fork comes out with crumbs but not wet. Let cool slightly before serving.
Store in an airtight container on the counter for up to a week.
Notes
If you wanna be by the book, sift together your dry ingredients before adding to the wet ingredients. Skipped this step in the recipe to make it easier and less clean up for you!
