Peanut butter swirl Banana bread

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Peanut butter swirl banana bread

When I still had a stall at the Hazel Food Market in Pretoria, I sold these banana loaves and every week I would bake more than the previous week, and every week I would sell out after a few hours. People went bananas (so lame, sorry!) for my flavoured banana breads. When I stopped doing the market (trying to fit in all the baking and cooking while writing my second book was pretty impossible), I didn’t want to see or smell banana bread after baking so many but yesterday I had a whole bunch of too-soft-to-eat bananas and thought I’d make this as an after-school treat for the twins.

Peanut butter swirl banana bread

I used peanut butter to flavour this bread but you could do the same with Nutella, tinned caramel (dulce de leche) or you could keep it simple and bake the bread as is. Peanut butter and banana is a match made in heaven and if it was good enough for the King (Elvis, that is), it’s good enough for me.

Peanut butter swirl banana bread

This is a lovely moist loaf packed with banana flavour. The trick is to use bananas that you would be throwing away. I always keep my bananas until their skins are almost completely black because that ensures the bananaiest of banana flavours. When I did the market, I would buy bananas on the Monday before the market and keep them in a plastic packet until they went completely black and mushy.

Peanut butter swirl banana bread

Makes 1 medium loaf

125g butter, room temperature
200g sugar
2 eggs
350g soft bananas (approximately 4 large bananas)
1 teaspoon vanilla extract
250g flour
2 teaspoons baking powder
1 cup peanut butter

  1. Pre-heat the oven to 180°c and grease and line a loaf cake tin.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time and add the bananas and vanilla extract. Mix well.
  4. Sift in the flour and baking powder and fold in.
  5. Place 1-2 cups of the batter in a smaller bowl then mix in the peanut butter.
  6. Place the plain banana bread batter in the prepared tin then dollop in the peanut butter-flavoured batter.
  7. With a knife or the back of a spoon, swirl the two batter together. Take care not to mix too much, you don’t want the batters to blend together completely.
  8. Place the loaf tin in the oven and bake for 50-60 minutes until a skewer inserted comes out clean. If the loaf is browning too much, simply place a piece of foil over it approximately 40 minutes in to the baking time.
  9. Remove the baked loaf out of the oven and allow to cool in the tin for 20 minutes before turning out onto a cooling rack. Allow to cool completely.
  10. Serve with lashings of butter.
Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • http://damndelicious.net/ Chung-Ah | Damn Delicious

    You’ve combined my two true loves (peanut butter and banana) in one glorious loaf!

    • http://simply-delicious-food.com/ Alida Ryder

      Isn’t it just a match made in Heaven?

  • cirsten van den heuvel

    mmmhhhhhh now this looks good. Though i made a good Banana bread until i saw this. Nothing beats this one. Going to try it tomorrow :)

    • http://simply-delicious-food.com/ Alida Ryder

      I hope you liked it Cirsten. Banana bread is definitely one of my favourite things, EVER!

  • Brendan Holtshousen

    We made this and we altered it a bit and added some honey and pecan nuts and it was so easy I did everything without any help from my master baker GF. Definitely making this one again.

    • http://simply-delicious-food.com/ Alida Ryder

      So glad you liked it! Nice idea adding the honey and pecans!

  • Pingback: Banana Bread Bonanza! | BODYBOX

  • sandy

    could you convert this to cups

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