Peanut Butter Banana Bread with Maple Glaze
Recipe GLPRc02886b411d94e
A moist, tender quick bread combining creamy peanut butter with naturally sweet ripe bananas, baked until golden. Topped with a silky maple-vanilla glaze that complements the nutty, fruity flavors perfectly. This crowd-pleasing loaf is ideal for breakfast, brunch, or a simple dessert.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/2 cup vegetable oil
1/2 cup creamy peanut butter
1 cup granulated sugar
2 ripe bananas, peeled
2 large eggs
7 tablespoons sour milk (prepare by adding 1 teaspoon white vinegar to milk and letting sit 5 minutes)
1 teaspoon baking soda
2 cups all-purpose flour
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1 tablespoon heavy whipping cream
Directions
Preheat your oven to 325°F and spray a 9 x 5.5-inch loaf pan with cooking spray, ensuring all surfaces are well coated.
In a large bowl, combine the vegetable oil, peanut butter, and granulated sugar. Using a hand mixer on medium speed, beat until the mixture is smooth and well blended, about 1-2 minutes.
Add the peeled bananas, eggs, sour milk, and baking soda to a blender. Blend on medium speed until the mixture becomes a smooth liquid, about 30-45 seconds.
Pour half of the banana mixture into the peanut butter mixture and fold in half of the flour (1 cup) with a spatula, stirring just until the ingredients are barely moistened—do not overmix.
Add the remaining banana mixture and the remaining 1 cup of flour, folding gently with a spatula until just combined. The batter should have some small lumps; overmixing will toughen the bread.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, cover loosely with aluminum foil for the final 10-15 minutes of baking.
Remove the bread from the oven and allow it to cool completely in the pan, about 30-45 minutes, before removing it.
While the bread cools, prepare the glaze: in a small bowl, whisk together the melted butter and powdered sugar until smooth.
Add the vanilla extract and maple extract to the glaze, whisking until the mixture is completely smooth.
Add the heavy whipping cream and whisk until the glaze reaches a pourable consistency and is smooth.
Once the bread has cooled completely, pour the glaze over the top of the loaf and spread it gently to the edges using a spatula or knife.
Allow the glaze to set and dry for at least 15-20 minutes before slicing and serving.
