Cooking spray
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 medium ripe bananas, mashed and stored in a jar for 24 hours
1/2 cup whole milk
1/3 cup melted coconut oil
1 large egg
3/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 cup creamy peanut butter
Steps to Make It
-
Gather the ingredients.
-
Position a rack in the center of the oven and heat to 350 F. Spray a standard 8x4-inch loaf pan with cooking spray and line with a parchment paper sling (letting some of the parchment hang over the opposite sides will help you pull the loaf out of the pan after baking).
-
In a medium bowl sift together the flour, baking soda, baking powder, and salt.
-
In a large bowl whisk the bananas, milk, melted coconut oil, egg, brown sugar, granulated sugar, and vanilla until fully combined.
-
Using a hand mixer on medium speed, beat the peanut butter into the banana mixture until fully combined.
-
Fold in the flour mixture with a silicone spatula, scraping down the bowl occasionally, until fully combined, careful not to overmix.
-
Put the loaf pan on a rimmed baking sheet. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour.
-
Allow to cool slightly on a baking rack before removing from the loaf pan by the parchment handles. Cool completely, about 30 minutes. Slice and serve.
How to Store and Freeze
- Store the leftover cooled bread tightly wrapped at room temperature for up to four days.
- Or tightly wrap with plastic and place in a zip-top freezer bag and freeze for up to a month. Defrost before enjoying.
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"}}Breakfast & Brunch, Desserts
Breads
Bread Basics, Banana Recipes
