Peanut Butter Honey Banana Bread
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), melted, plus more for coating the pan
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 cup mashed very ripe banana (from about 3 medium bananas)
2/3 cup unsalted chunky natural peanut butter (or substitute 2/3 cup unsalted creamy peanut butter + 1 ounce chopped peanuts)
1/3 cup honey
1 teaspoon vanilla extract
1/3 cup whole milk
Heat the oven to 325°F and arrange a rack in the middle. Coat a 9-by-5-inch metal loaf pan with butter; set aside.
Place the flour, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps. Set aside.
Place the measured butter and both sugars in a large bowl and whisk to combine. Add the eggs, banana, peanut butter, honey, and vanilla and whisk until smooth.
Add half of the reserved flour mixture and stir with a rubber spatula until just combined.
Add half of the milk and stir until just combined. Repeat with the remaining flour mixture and milk, stirring until just combined.
Pour the batter into the prepared pan and smooth out the top. Bake until the bread begins to pull away from the sides of the pan and a wooden skewer inserted into the center comes out clean, about 70 to 75 minutes.
Transfer the pan to a wire rack to cool slightly, about 10 minutes. Run a knife around the perimeter of the pan and turn the bread out onto the rack to finish cooling. Once completely cooled, store it in an airtight container at room temperature.
Do I even have to explain how good this is? Peanut butter + honey + banana. COME ON. I like mine warm with peanut butter or nutella, but I’ve been eating it the last few days plain and it’s perfectly wonderful all on its own.
And I’m posting this as is for now, but I already foresee a “version with chocolate chips” update coming. Because obviously.