Peanut Butter Banana Bread with Maple Glaze
A moist and tender quick bread that combines creamy peanut butter with sweet mashed bananas, topped with a rich maple-vanilla glaze. The peanut butter adds depth and richness while the overripe bananas provide natural sweetness and keep the bread incredibly soft. Perfect for breakfast, an afternoon snack, or dessert. The maple glaze sets beautifully and adds an extra layer of sweetness that complements both the peanut and banana flavors. This recipe offers flexibility with mixing methods - use a blender for ultra-smooth results or simple hand mixing.
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- ½ cup peanut butter
- 2 overripe bananas
- 2 large eggs
- 7 tablespoons milk
- 1 teaspoon vinegar or lemon juice
- 1 teaspoon baking soda
- ¼ teaspoon salt(optional)
- 2 cups all-purpose flour
- 3 tablespoons unsalted butter, melted
- 1 cup powdered sugar
- ½ teaspoon maple extract
- 1 teaspoon vanilla extract
- 1 tablespoon heavy whipping cream
Instructions
- 1
Preheat oven to 350°F and spray a 9x5-inch loaf pan with nonstick cooking spray
- 2
Mix oil, peanut butter, and sugar in a large bowl with hand mixer until smooth
- 3
Add bananas, eggs, milk, vinegar, and baking soda to blender and blend until liquid forms, or mash banana with fork and stir in remaining wet ingredients
- 4
Add half of the banana mixture and 1 cup flour to oil mixture, stir until just moistened
- 5
Add remaining banana mixture and remaining flour, stir just until combined
- 6
Place batter in prepared pan and bake for 45-55 minutes until top browns and toothpick comes out clean with few crumbs
- 7
Cover with foil if top browns too quickly during baking
- 8
Cool completely before removing from pan
- 9
Whisk melted butter and powdered sugar for glaze
- 10
Add extracts and whisk until smooth
- 11
Add heavy cream and whisk until smooth
- 12
Pour glaze over bread and spread to edges, let dry before cutting
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing
Don't overmix the batter once flour is added to prevent tough, dense bread
Let the glaze set completely before slicing for clean cuts and better presentation
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead; add glaze just before serving for best appearance
Serve at room temperature, slice with sharp knife for clean cuts through glaze
Common Mistakes
Don't overmix batter to avoid tough texture
Cool completely before glazing to prevent melting
Cover with foil if browning too quickly to prevent burning
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without a blender?
Yes, simply mash the bananas with a fork and stir in the wet ingredients by hand. The texture will be slightly less smooth but still delicious.
How do I know when the bread is done?
Insert a toothpick into the center - it should come out clean or with just a few moist crumbs. The top should be golden brown.
Can I freeze this banana bread?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature before glazing if freezing unglazed.