This Peanut Butter Honey Banana Bread recipe is moist, peanut butter-y, naturally sweetened w/ honey & bananas, & topped w/ a honey roasted peanut streusel.
This Peanut Butter Honey Banana Bread is why the saying “third times the charm” exists. You guyyyys. This recipe took me three tries to really nail it, but let me tell you, it.was.worth.it.
This banana bread recipe is moist, peanut butter-y, naturally sweetened with honey and bananas, and topped with a honey roasted peanut streusel. Because I just can’t get enough streusel in my life. Like seriously, I’m obsessed…have you seen my Salted Caramel Apple Bars and Vegan Pumpkin Muffins with Pecan Streusel?
Can’t stop. Won’t stop.
Briiiiiing on the honey roasted peanut streusel topped banana bread!
Who wants a slice?!
Soooo, typically I don’t really buy bananas unless I know I’m baking something. I’m not really one to snack on a banana – I’d much rather have berries or apples – and I don’t like bananas in my smoothies.
That being said, I had a ridiculous craving for a strawberry banana smoothie.
Well. I got all the ingredients and by the time I walked home from the grocery store the craving was gone.
Of course.
A few days pass and the bananas are kiiind of brown, so I decided to whip up some banana bread! Peanut butter and honey sounded good, so I gave it a whirl!
Aaaaand?!
Nope. It was ok, but you couldn’t taste the bananas or the honey. #fail
I had a pretty good idea of how to fix this peanut butter honey banana bread, but yep, you guessed it. No more bananas.
I went to the store and then waited for my bananas to brown.
I made my tweaks and then made a last minute decision to make a peanut streusel.
I made a test muffin for Trevor while the peanut butter honey banana bread loaf was baking…and it was amazing! But something was missing. Well, Trevor, being the genius he is, suggested I try honey roasted peanuts instead!
I seriously didn’t want to make a.n.o.t.h.e.r. loaf of bread, but then I went to check on my loaf and it had exploded all over the oven.
Whomp. Whomp.
I had filled the loaf pan too full!
So back to the grocery store I go.
A few days pass and my bananas are ready, so I whip up another loaf and finally. It was perfect!
The honey roasted peanuts in the streusel seriously makes all the difference. The peanut butter honey banana bread itself is crazy good, too. It’s so light and airy, yet moist and tender. The peanut butter and honey flavor are present, but the banana flavor isn’t over powered.
Feel free to leave the streusel off, but the crunch and flavor from the honey roasted peanut streusel is something you probably don’t want to miss.
You also probably don’t want to miss out on that extra slather of peanut butter and honey. ♡
– Jennifer
Peanut Butter Honey Banana Bread
Equipment for this recipe
Ingredients
Dry ingredients
- 2 cups all purpose flour
- ½ tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet ingredients
- ¼ cup unsalted butter melted and cooled slightly
- 1 ¼ cup honey
- ½ cup creamy peanut butter
- â…“ cup buttermilk room temperature
- ½ tablespoon vanilla extract
- 1 large egg room temperature
- 1 ¼ cup mashed ripe banana about 4 bananas
Streusel
- 2 tablespoons rolled oats
- â…“ cup all-purose flour
- 1 cup honey roasted peanuts
- ¼ teaspoon cinnamon
- ¼ cup unsalted butter melted and cooled slightly
- ¼ cup honey
Instructions
Streusel
- Whisk together oats, flour, peanuts, and cinnamon.
- Stir in melted butter and honey until everything is well combined. Set aside.
Peanut Butter Honey Banana Bread
- Preheat oven to 425 degrees F. Grease a 9x5 non stick loaf pan with cooking spray and line it with a strip of parchment paper. The parchment paper should hang off the sides of the loaf pan. Also, grease a non-stick standard 12 slot muffin pan.
- In a large bowl, whisk together the dry ingredients: flour, cinnamon, baking soda, baking powder and salt.
- In another large bowl, whisk together wet ingredients: melted butter, honey, peanut butter, buttermilk, vanilla, and egg.
- Stir in mashed banana.
- Stir wet ingredients into dry ingredients. Be sure to not over mix!
- Using a 1/4 cup measuring cup, fill 6 of the slots with batter and top each muffin with 1 tablespoon of streusel. Set aside.
- Fill the loaf pan with the rest of the batter and top with the rest of the streusel.
- Bake at 425 degrees for 5 minutes and then lower heat to 325 degrees.
- Bake loaf for about 50 minutes. Loaf is done when toothpick inserted in center comes out clean.
- Bake muffins for about 13 minutes.
- Let cool and then use the parchment paper overhang to gently lift the loaf out of the pan.
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Notes
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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Jennifer @ Show Me the Yummy
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