Jif Banana Bread
Indulge in the perfect blend of creamy peanut butter and ripe bananas with this Jif Banana Bread recipe—a unique twist on the classic dessert that's as comforting as it is delicious. Featuring Jif creamy peanut butter, packed with a rich, nutty flavor, this moist banana bread includes a balance of sweet granulated sugar, brown sugar, and a hint of vanilla for a heavenly aroma. Easy to prepare with just 15 minutes of prep time, the recipe bakes to golden perfection in under an hour, yielding a tender loaf with optional crunchy walnuts for texture. Whether you enjoy it as a breakfast treat, snack, or dessert, this irresistible banana bread is sure to be a family favorite. Perfect for using up overripe bananas, "Jif Banana Bread" is a must-try for any peanut butter and banana lover!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup Jif creamy peanut butter
- 0.25 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons milk
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the Jif creamy peanut butter, melted butter, granulated sugar, and brown sugar to the mashed bananas. Mix until combined.
Whisk in the eggs, one at a time, followed by the vanilla extract. Stir until the mixture is smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Stir in the milk to loosen the batter. Fold in the chopped walnuts, if using.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 515.4 g | 187% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 264.4 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 313 mg | 24% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2890 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
