Banana Loaf with Peanut Butter Swirl
Prep time
Cook time
Total time
Yield: Makes one 8x4-inch loaf
  • 165 grams all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 55 grams unsalted butter, melted and cooled slightly
  • 80 grams buttermilk
  • 2 eggs, beaten lightly
  • 100 grams dark brown sugar
  • 300 grams very ripe bananas, mashed (about 3 large)
  • 50 grams natural peanut butter
  1. Preheat the oven to 175C/350F. Butter an 8x4-inch loaf pan (I used 8x3.5-inch) and line the bottom with parchment paper. Set aside.
  2. Whisk flour, baking soda, baking powder and salt in a large mixing bowl.
  3. In a 2-cup measuring cup, whisk together melted butter, buttermilk and eggs. Whisk in the brown sugar, followed by the mashed bananas.
  4. Pour the wet ingredients into the dry ingredients. Fold with a large wooden spoon or spatula until just combined (until no flecks of flour is visible).
  5. Scrape ½ of the batter into the prepared loaf tin and spread it evenly with a spatula or the back of a spoon. Drizzle ½ o the peanut butter onto the batter and swirl with a knife or skewer. Scrape the remaining batter into the tin spread it evenly. Drizzle with the remaining peanut butter and swirl it again.
  6. Bake for 45 to 60 minutes until a skewer inserted into the center of the loaf comes out clean. (Check the loaf frequently after 30 minutes, if the top is getting overly browned, tent it with a piece of aluminium foil.) Let the loaf cool completely in the tin on a wire rack.
  7. Turn the loaf out onto a serving plate. Slice and serve!
Naggy Notes
- Use overripe bananas - they are easier to mash, sweeter and more aromatic.

- If you don't have buttermilk, you can: 1) Combine 75 grams milk and 5 grams vinegar. Let sit for 10 minutes and stir before using. 2) Use 40 grams plain yogurt and 40 grams milk.

- Natural peanut butter contains at least 90% peanuts with no artificial sweeteners, colours or preservatives. You can use creamy peanut butter if you don't have natural peanut butter. Microwave the creamy peanut butter at 30-second intervals so that the peanut butter becomes runny, making it easier to drizzle.

- Instead of peanut butter, use Nutella instead!
Recipe by Foodie Baker at