PEACH AND HONEY PEANUT BUTTER BANANA BREAD

LOADED BANANA BREAD. This is the recipe for the perfect breakfast banana bread.

PRO-TIP.

Don’t have overly-ripe bananas? Make them! Bake your bananas in their peels at 250º for 25 minutes. They will be blackened, juicy, and perfect for this banana bread.

WHY I LOVE THIS LOAF.

I love this banana bread. It’s a denser loaf packed with lots of flavor and it is incredibly addicting (half of the loaf was demolished straight after the photo shoot)—SO GOOD! I love it as a filling option for the morning for everyone in my family (my toddler son loves it and I love that he loves it).

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PEACH AND HONEY PEANUT BUTTER BANANA BREAD

Yield: 1 Loaf

Author: Michelle Williams

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M

Ingredients

• Unsalted Butter (1/2 cup, cut into tbsp sized pieces, room temperature)
• White Sugar (1 cup)
• Overly Ripened Bananas (4, cut into chunks)
• Eggs (2)
• All Purpose Flour (1 1/2 cups. Plus 1 tablespoon for the peaches)
• Baking Soda (1 teaspoon)
• Peach (1, 1/2 cut into 1/4 inch slices and the other 1/2 cut into cubes)
• Smooth Honey Peanut Butter (1/4 cup)
• Ground Cinnamon (1 tablesppon)
• Butter Spray

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Stand Mixer With Paddle Attachment
• Medium Mixing Bowl
• Rubber Spatula
• Loaf Pan
• Tin Foil
• Chinois (optional)
• Toothpick
• Cooling Rack

Instructions

TO MAKE YOUR BANANA BREAD

1. Preheat your oven to 350°.
2. In your stand mixer, cream together your butter and sugar—about 2 minutes.
3. Add your banana chunks. Mix them. This won’t look smooth and even, it will actually look a bit broken. It will continue to look like that until you add your flour. Don’t worry, you’re still on track!
4. Add your eggs. Mix them in fully.
5. Add your flour and baking soda and mix them in fully.
6. In your medium mixing bowl, toss your peach cubes with 1 tablespoon of flour until they are fully coated. The flour on your peaches will keep them from sinking to the bottom of your loaf.
7. Take your stand mixer’s bowl off of the stand mixer and use your rubber spatula to fold your flour coated peach cubes into your batter.
8. Grease your loaf pan with your butter spray.
9. Pour your batter into your loaf pan.
10. Evenly dollop your honey peanut butter across the top of your batter. Holding your spatula straight up and down, use is to stick the peanut butter in and swirl it through the top half of your bread. This won’t be a visible detail at the end so it doesn’t have to be perfect.
11. Lay your peach slices in a zig-zagging pattern over the top of your loaf. When your loaf bakes they will spread. It’s ok that they look tighter now.
12. Sprinkle your cinnamon evenly over the top of your loaf. I used a chinois to make mine a little more even.
13. Bake until you can stick a toothpick into the center of the loaf and only crumbs (no uncooked batter) come out on it—about 2 hours. At about half way through, cover the edges of your loaf with tin foil to keep them from burning.
14. Carefully not to burn yourself, transfer your loaf to your cooling rack. I placed the rack on top of the banana bread in the loaf pan, held it tightly, flipped it, and then used my hands to flip the loaf right-side-up agian.
15. Let cool to room temperature before cutting. This isn’t a firm rule but your banana bread will cut better this way. Enjoy!

Did you make this recipe?

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