I thought: Do I really need another banana bread recipes? But…I had to try Claire Saffitz’s banana bread recipe. I used what was available in my pantry and swapped out almond butter for peanut butter, and coconut oil for vegetable oil. Lovely banana-ey flavour with a touch of savory peanut butter (I’ll try it with almond butter next time!)
I adapted her original recipe and changed the steps to reduce use of too many bowls, and to make measurements clearer for what goes on the bread topping vs in the batter.
Peanut Butter Banana Bread
Banana bread recipe from Claire Saffitz's Dessert Person cookbook. The almond butter swirl on top and almond butter in the batter adds a savory edge and toasty flavor, while coconut oil and yogurt keeps it tender and moist.
Makes one loaf (4 1/2 x 8 1/2-inch loaf pan)
Ingredients
Banana Bread
Peanut Butter Topping
Instructions
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Preheat oven to 175°C.
Banana Bread
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In a large mixing bowl, mash bananas.
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Add eggs, sugar, yogurt, peanut butter, vegetable oil. Mix well to combine.
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Sift flour, baking powder, salt, baking soda, cinnamon into batter. Mix well to combine.
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Line pan with parchment paper. Pour batter into pan.
Peanut Butter Topping
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In a small bowl, add 12g sugar, 48g peanut butter, 5g oil, mix well to combine.
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Spoon small amounts of peanut butter oil mixture on bread batter in the pan. Use a skewer to create swirl patterns.
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Bake for 60~70 minutes until top is risen and it cracks in the middle, and toothpick comes out of cake clean.
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Let cool completely before slicing. Store leftovers in an airtight container in the fridge.
