Peanut Butter & Banana Bread - ABM

Peanut butter and banana bread is the Elvis sandwich rebuilt as a yeast loaf for the bread machine. A ripe banana and three-quarters cup of peanut butter get mixed straight into a bread flour and whole wheat dough, then yeast does the rest while you walk away.

Don’t confuse this with quick bread. This is a true yeast bread that rises tall, slices cleanly, and toasts like a champ. The banana adds sweetness and moisture, the peanut butter adds richness and protein, and three tablespoons of vital wheat gluten keep the loaf from collapsing under that fat-heavy dough.

Use a soft, overripe banana with brown spots. Underripe banana adds nothing but starch and ruins the flavor.

Pro Tips

• Warm the water properly. Around 105°F to 110°F (40°C to 43°C) is ideal. Too hot kills the yeast, too cold and the dough never gets moving.
• Mash the banana before adding so it disperses evenly. Sliced banana sits in chunks and creates wet pockets in the crumb.
• Use natural peanut butter only if you stir it well first. Separated oil throws off the hydration balance dramatically.
• Pull the loaf the moment the cycle ends and cool on a rack. Bananas keep this bread moist, but it goes gummy if it sits in the warm pan.

Variations

• Add a handful of dark chocolate chips during the add-in beep for a peanut butter banana chip loaf.
• Swap the peanut butter for almond butter and the brown sugar for honey for a softer, less sweet variation.
• Toast a slice and top with sliced banana and a drizzle of honey for a breakfast that disappears fast.