Peanut Butter and Banana Bread

Step 1

Preheat your oven to 350 degrees.

Step 2

In a large bowl, mix ½ cup granulated sugar, ½ cup brown sugar, 1 stick melted butter and 1 teaspoon vanilla extract. You can use your hands, a hand held mixer or a stand mixer to mix. Add 2 egg and 4 mashed bananas to the bowl. Combine. Mix in 2 cups all-purpose flour, 1 teaspoon baking soda and 1 teaspoon kosher salt.

Step 3

If using, add in ½ cup chopped chocolate bar. Feel free to add more if you like lots of chocolate!

Step 4

Grab your loaf pan and spray it with baking spray. Line the pan with a sheet of parchment that is cut to the width of the long side of your pan. Leave extra flaps of parchment over the long side of the pan. These will be handles that make getting the bread out of the pan a cinch!

Step 5

Place your batter into the loaf pan, spreading it evenly. Place in oven for 50-60 minutes, or until a knife comes cleanly out of the bread. Remove from oven and let cool.

Step 6

This recipe can be made in a 9×9 inch pan or in muffin/cupcake tins. Both will require shorter bake times than the loaf pan, so keep an eye on the oven and stop when your testing knife comes out cleanly!

Step 7

Do you have an oven thermometer? You need one! It will help you understand the temperature inside your oven and help your bake timing.

Step 8

While your bread cools, let’s make the peanut butter frosting. In a small bowl whisk together ¼ cup smooth peanut butter and 1 ½ tsp vanilla. Add in 1 cup of confectioner’s sugar and then ¼ cup water, little by little, whisking until the frosting reaches your desired consistency (you may not use the full 1/4 cup). Frost the top of your COOLED banana bread and sprinkle with sea salt on top.

Step 9

Slice and serve!

Step 10

Store banana bread in an airtight container or bag to keep it fresh. Your bread will freeze really well (unfrosted) if tightly wrapped to avoid freezer burn. To defrost, leave on the counter top overnight and then frost.