Aug 11

Peanut Butter Banana Bread with Maple Glaze

What’s better than banana bread? Peanut Butter Banana Bread. What’s better than that?

When you add a maple glaze to the top. Then it becomes infinitely better!

Peanut Butter Banana Bread with maple glaze

Like I mentioned on Saturday, I recently attended BlogHer 14 in San Jose. While we were there we visited Psycho Doughnuts in downtown.

{Obviously, it was required we go there. We were all food bloggers!}

One of the doughnuts I tried there was a Maple Bar that had crushed Butterfingers on top and was drizzled with peanut butter. Now, when I saw that bar in the display case I had a moment of astonishment. Maple with peanut butter? Is that even legal?

It turns out that it’s not only legal, it’s amazing.

When I got home I knew I wanted to recreate the flavors – but I wasn’t in the mood for more doughnuts. I made peanut butter ones last week and didn’t think my waistline could take any more.

Almost at once, inspiration struck. Peanut butter and maple go amazing together. Banana and peanut butter go amazing together. Therefore, maple and banana should go amazingly together. See the logic? It totally works. I should know, I took an entire semester on it in college.

So I made peanut butter banana bread and topped it with maple glaze.

BOOM. Your new favorite breakfast, invented.

Peanut Butter Banana Bread with maple glaze

I started with my fluffernutter bread recipe which was actually based on my mom’s banana bread. I just added peanut butter. It works, and it’s amazing.

I used oil instead of butter for the bread. I just like using oil because it’s easier to mix and I’m kind of lazy. Sugar and peanut butter get mixed with the vegetable oil.

Then I get out my blender. I like how my mom’s recipe blends the bananas, eggs, baking soda, and sour milk (or buttermilk) in a blender because I don’t really like banana chunks. This mixture is added, alternately with the flour, into the peanut butter mixture.

A note on the flour: I used all-purpose for this recipe, but you can substitute 1/2 whole wheat flour if you like. I haven’t tried it with this recipe, but I have with most of my other banana bread recipes.

The bread bakes a long time – about 45-55 minutes, depending on your oven. It will get quite brown on top, but that’s okay. The toothpick test will work on the edges and the center will be clean but may have a few crumbs on it when the bread is ready. If it’s jiggly, it’s probably not quite done in the center yet. If the top starts to get too brown, you can cover it with foil during baking, much like you’d do a pie crust.

Once the bread is done, try not to eat it. I have a hard time not attacking banana bread right out of the oven, but if you want to glaze it you gotta wait.

And it’s worth it to wait. The glaze is seriously the best part!

Melted butter is whisked with powdered sugar and maple extract to make a sweet glaze for the top of the bread. I added heavy whipping cream to the glaze, but you can use nonfat or regular milk, or half and half. Just remember, the thicker the milk you use, the thicker the glaze.

Let the glaze harden for a bit and then dig in. Good luck stopping at just one piece!

Peanut Butter Banana Bread with maple glaze

Peanut butter, maple, and banana. The trifecta of flavors!

Peanut Butter Banana Bread with Maple Glaze

Yield: 12 servings

Peanut butter infused banana bread with maple glaze – the three things belong together!


For the bread:

  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup peanut butter
  • 2 tired bananas
  • 2 eggs
  • 7 tablespoons sour milk (To make sour milk: adding 1 teaspoon white vinegar to the milk and let it sit for 5 minutes.)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt, optional
  • 2 cups all-purpose flour

For the Glaze:

  • 3 tablespoons unsalted butter, melted
  • 1 cup powdered sugar
  • 1/2 teaspoon maple extract
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy whipping cream (see note)


  1. Preheat oven to 325°F. Spray loaf pan (about 9×5.5”) with cooking spray.
  2. Mix oil, peanut butter, and sugar in a large bowl with a hand mixer until smooth.
  3. Add the bananas, eggs, sour milk, and baking soda to a blender. Blend until liquid forms.
  4. Add 1/2 of the liquid and 1 cup of flour, stir until just moistened, then add remaining banana mixture and 1 cup flour.
  5. Stir just until combined.
  6. Place batter in the prepared pan. Bake for 45-55 minutes, until the top has browned an a toothpick comes out of the center clean, but may have a few crumbs stuck to it. If the top starts getting too brown, you can cover it with foil during baking. Cool completely before removing from the pan.
  7. Make the glaze: whisk melted butter and powdered sugar. Add extracts, whisk until smooth. Add heavy whipping cream, whisk until smooth. Immediately pour over the top of the bread and spread to the edges. Let dry before cutting.

You can also use milk or half and half for this. The thinner (less fatty) your milk, the thinner the glaze will be, so start with 1 teaspoon and get it to the point where you can pour it but it’s not runny.

Mom’s Banana Bread

Banana Bread (7 of 7)w

Banana Bread Coffee Cake

banana coffee cake (3 of 3)

Healthier Banana Bread

Healthier Banana Bread (4 of 8)w

Sweets from friends:
Cream Cheese Filled Banana Bread by Averie Cooks
Snickerdoodle Banana Bread by Oh Sweet Basil
Lemon Poppyseed Banana Bread by Something Swanky