Peanut Butter Glazed Banana Loaf

 

Banana Bread is one of my favorite things and this banana bread recipe with peanut butter glaze is one of my best versions!  Not only is it  one of the easiest banana breads to make but that glaze really sets off the banana flavor to its best potential!

There is nothing lackluster about this fabulous quick bread. It is incredibly moist and delicious!!

 

On its own without the glaze it is a pretty delicious banana bread.  The glaze is completely optional, but if you are wanting to lift your banana bread game to a new level by all means add the glaze!

I often make just the bread and I have to tell you it is amazing sliced and toasted! Hot toasty slices of this tasty bread spread with cold butter are the ultimate in taste satisfaction.

Add toasted nuts or chocolate chips and you have another variation of a great taste sensation that your family is sure to love! 

 

WHAT YOU NEED TO MAKE PEANUT BUTTER GLAZED BANANA LOAF

There is nothing exceptionally out of the ordinary here. Simple ingredients. You need to make sure you use really ripe bananas with this. The more brown speckled the better!

For the loaf:

• 1/2 cup (125g) butter at room temperature (1/2 cup)
• 1 cup (200g) fine granulated sugar
• 1 tsp pure vanilla
• 2 large free range eggs, at room temperature
• 1 1/2 cups (210g) plain all purpose flour
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 2 medium bananas, peeled and mashed
• 1/2 cup (60g) of sour cream

 

Optional additions:

• 1/2 cup (60g) chopped toasted walnuts or pecans
• 1/2 cup (90g) chocolate chips
• 
  

For the Peanut Butter Glaze: (also optional)

• 2 TBS smooth peanut butter
• 1/2 cup (65g) icing sugar sifted
• 1/2 tsp vanilla
• few grains salt
• milk to thin

 

The best bananas to use in this recipe are very ripe or overripe. The riper the better. Look for bananas that are well speckled with brown spots. 

You can often find these at a bargain in the shops as people just don't want to buy them. The good news is you can peel and freeze them, ready to use in all of your banana recipes!

You want your eggs to be at room temperature.  This will give you the best results. If your eggs are cold, simply pop them into some really warm water and leave them for about 15 minutes while you get on with something else.

Just make sure its not hot or boiling water. You don't want to cook them.

 

I have always used full fat sour cream for this loaf. I can't say for the results you will get by using lower fat sour cream. It is good to know however that you can easily substitute full fat plain yogurt for the sour cream.

Toasting your nuts if you are using nuts always adds more nutty flavor to them.  I like milk chocolate chips in this if I am going to use chocolate chips.

Most of the time however, I like to leave it very plain.  Especially if I am glazing it.

Use smooth peanut butter for the glaze. I used Kraft smooth peanut butter today.

 

HOW TO MAKE PEANUT BUTTER GLAZED BANANA LOAF

This goes together very quickly and easily.  I have never had it fail.

Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.

Cream together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Whisk together the flour, soda and salt and then stir into the creamed mixture. Stir in the mashed bananas and the sour cream until combined. Stir in the nuts or chocolate chips if using. Spoon into the prepared pan and smooth over the top.

 

Bake for 1 hour until well risen and firm to the touch, and a toothpick inserted into the center comes out clean. Tip out of the pan onto a wire rack. Carefully peel off the paper and tip back upright. Let cool completely.

For the optional glaze, whisk all of the ingredients together until smooth, adding only enough milk to give you a good drizzling consistency.

Cut into slices to serve. Store any leftovers in an airtight container.

 

You will know when the banana cake is done as a toothpick inserted in the center will come out clean. To be honest I like to leave it to sit for 24 hours before glazing and cutting.

The glaze doesn't really get hard so when storing it, it is best to store it in an airtight container.

It is delicious with or without the optional glaze!

A few other banana breads that you might enjoy!

CHOCOLATE CHIP BANANA BREAD - Moist, flavorful and filled with lots of lovely banana flavor and chocolate chips. This is a real winner of a banana bread! 

CRUMB TOPPED BANANA BREAD - Dense, moist and almost fudgy with a crisp buttery crumb streusel topping! 

BANANA, CRANBERRY & WALNUT LOAF - One of my absolute favorites. My next door neighbor in the UK loved for me to bake him one of these every Christmas. Its quite simply a fabulous banana bread.

Peanut Butter Glazed Banana Loaf

Yield: One 9 by 5 inch loaf

Author: Marie Rayner

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Deliciously moist with a great banana flavor. I like to add toasted walnuts to mine, but you can add pecans or even chocolate chips. A sweet peanut butter glaze is it's crowning glory.

Ingredients

For the loaf:

• 1/2 cup (125g) butter at room temperature (1/2 cup)
• 1 cup (200g) fine granulated sugar
• 1 tsp pure vanilla
• 2 large free range eggs, at room temperature
• 1 1/2 cups (210g) plain all purpose flour
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 2 medium bananas, peeled and mashed
• 1/2 cup (60g) of sour cream

Optional additions:

• 1/2 cup (60g) chopped toasted walnuts or pecans
• 1/2 cup (90g) chocolate chips

For the Peanut Butter Glaze: (also optional)

• 2 TBS smooth peanut butter
• 1/2 cup (65g) icing sugar sifted
• 1/2 tsp vanilla
• few grains salt
• milk to thin

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.
2. Cream together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Whisk together the flour, soda and salt and then stir into the creamed mixture. Stir in the mashed bananas and the sour cream until combined. Stir in the nuts or chocolate chips if using. Spoon into the prepared pan and smooth over the top.
3. Bake for 1 hour until well risen and firm to the touch, and a toothpick inserted into the center comes out clean. Tip out of the pan onto a wire rack. Carefully peel off the paper and tip back upright. Let cool completely.
4. For the optional glaze, whisk all of the ingredients together until smooth, adding only enough milk to give you a good drizzling consistency.
5. Cut into slices to serve. Store any leftovers in an airtight container.

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