Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon alcohol-free vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.
- Step 2: In a large mixing bowl, combine the mashed bananas, peanut butter, granulated sugar, brown sugar, eggs, and alcohol-free vanilla extract. Mix until well blended.
- Step 3: In another bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Step 4: Pour the batter into the prepared loaf pan, spreading it evenly.
- Step 5: Bake in the preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- To store your Buckeye Banana Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days, or refrigerate it for a week for longer freshness.
- For reheating, slice a piece of the banana bread and warm it in the microwave for about 10-15 seconds, or toast it lightly for a deliciously warm treat that enhances its flavors.
- Serve your Buckeye Banana Bread with a dollop of whipped cream or a drizzle of chocolate sauce on top to elevate the sweetness and add a delightful touch.
- A great chef's tip is to use very ripe bananas with plenty of brown spots, as they will provide the best natural sweetness and moisture to your banana bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1 oz)
- Calories: 210
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 15g