Cinnamon infused banana bread swirled with peanut butter and topped with a crunchy streusel, this bread is the perfect treat for any brunch or afternoon party!
This past weekend, my friend Margot hosted a 31 Bags party at her house. I’ve never been to one of these parties and to be honest, I didn’t know what 31 bags were before she told me about having her party. I looked over the catalog and they have a bag that could possibly hold my camera and my giant computer, so I’m excited! (Turns out – the bag won’t fit my laptop, but I did order lots of other great stuff!)
I offered to bake some yummies for the party. The party began at 11am, so Margot decided on a yogurt & fruit bar as well as serving mini quiches for her guests. We bothdecided a sliced sweet bread would go great with the breakfast/brunch theme!
And… if you know anything about me, I can never make anything the same way twice (why waste an opportunity for another blog post with a new recipe – ha ha!), I need to come up with something delicious and new.
I started with my daughter’s recipe for banana bread. It’s a classic and can be easily made with a variety of mix-ins or toppings. I decided on a peanut butter, cream cheese swirl though out the bread and a crunch streusel topping. This Peanut Butter Banana Bread will be perfect for the party!
I’m also making an oatmeal cookie for a sweet, but still “brunchy” dessert. At the time of writing this post, however, I had not decided what kind to make. So if you see a link somewhere, it means I made it and posted the recipe. If not, oh well! HA!
So, if you need a delicious, quick bread for a brunch or afternoon party… this bread is a perfect choice!
PS… Here’s a cute picture of me and Margot not too long ago! We ran the Pink up the Pace 5K with our babies in tow! So fun!
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature
- 2 large eggs
- 4 ripe small bananas
- ¼ cup buttermilk
- 1 Tbsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ cup creamy peanut butter
- 2oz cream cheese, room temperature
- 2 Tbsp heavy cream or milk
- ½ cup all-purpose flour
- ¼ cup light brown sugar, lightly packed
- ¼ cup sugar
- ¼ cup unsalted butter, cold & cubed
- ½ cup quick oats
- Preheat oven to 350 F degrees. Line a loaf pan with parchment paper then grease and flour it.
- In a small bowl, mash with a fork the bananas until chunky. Add the buttermilk, cinnamon, nutmeg and vanilla and stir until combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In the bowl of your stand mixer, cream the butter and sugar together for 1 minute.
- One at a time, add the eggs and scrape the sides of the bowl after each addition. Mix on high for 1 minute.
- Add the bananas and mix until just combined.
- In three parts, add the flour and mix until no more flour can be seen. Do not overmix!
- In a medium bowl, whip together with a hand mixer the cream cheese and peanut butter.
- Mix in the cream until smooth.
- In a medium bowl, combine all the ingredients.
- Using a pastry blender or a fork, work the ingredients until it’s a coarse meal texture.
- Spread a third of the batter evenly onto the bottom of the prepared pan. Scoop tablespoon dollops of peanut butter mixture on top. Using a butter knife, swirl the peanut butter into the batter.
- Repeat this process two more times.
- Sprinkle streusel mixture evenly over the top of the batter. NOTE: You’ll only need about ⅔ of the topping. Save the rest for muffins or toss out.
- Bake on the center rack of your oven for 60 minutes or until a toothpick comes out clean. You may need less or more time depending on your oven.
- Remove from the oven and allow to cool in the pan for 10-15 minutes. Remove to a wire rack to cool completely or slice to serve warm with butter.