It’s almost time for school to start, and I have a great recipe for quick breakfasts or lunchbox treats. Peanut Butter Crumb Topped Banana Bread is a perfect mix of peanutty crumb topping and sweet banana bread.
I have been seeing so many variations on banana bread lately – crumb topped (cinnamon, graham cracker, cookie butter, and more), stuffed with cream cheese, filled with chocolate chips, or swirled with peanut butter. They all sound so good. But then I saw a recipe for peanut butter crumb-topped brownies, and I decided that the two had to meet.
Although I love walnuts or pecans in banana bread, I left them out this time. You could absolutely add them back in – or use chopped peanuts for an extra peanut bite. Chocolate chips, peanut butter chips, even butterscotch or caramel chips would be a welcome addition. You can also substitute the nut or seed butter of your choice in the crumb topping as well.
Did I mention this recipe makes two loaves? That’s right – one for right now (I ate half a loaf warm from the oven so be warned!), and one for the freezer for those hectic weekdays. I love eating a slice bread of this for breakfast, but it makes a great snack as well. Pack it in a lunchbox or serve a slice after school. This is going to become your favorite banana bread!
| Servings |
loaves
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- 1/2 cup peanut butter creamy or crunchy
- 3 tablespoons butter
- 3 tablespoons granulated sugar
- 3 tablespoons light brown sugar
- 3/4 cup all-purpose flour
- 1/2 cup butter
- 4 bananas
- 3/4 cup granulated sugar
- 3/4 teaspoon salt
- 2 eggs
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 5 teaspoons baking powder
- 1 cup mix-ins chopped nuts, chocolate chips, etc., optional
Ingredients
Peanut Butter Crumb Topping
Banana Bread
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- Melt peanut butter and butter together.
- Stir in remaining ingredients and set aside.
- Combine butter and slightly chopped, or broken, bananas in a microwave safe bowl or large saucepan. Heat over low heat, or 30 seconds at a time in the microwave. Stir and mash with a large spoon or potato masher until butter is melted and bananas are soft and mashed.
- Remove from heat. Stir in sugar and salt. Add eggs, milk, and vanilla and mix well.
- Stir in flour and baking powder just until combined.
- Gently stir in any mix-ins, if using.
- Divide evenly between two greased 9"x5" loaf pans.
- Divide peanut butter mixture in half, and crumble evenly over batter in pans.
- Bake at 350-degrees F for 40-45 minutes, or until toothpick inserted in the middle comes out clean
- Cool 10 minutes before turning out of pan onto cooling rack to cool completely.
- To freeze, wrap well in plastic wrap and foil, and place in a zip-top freezer. Freeze for up to a month.
- Add chopped peanuts to up the peanut butter flavor.
- Use pecans or walnuts for a more traditional banana bread.
- Use any flavor chips - chocolate, peanut butter, butterscotch, caramel, etc.
- Substitute any nut or seed butter for the peanut butter in the crumb topping.