Ingredients:

  • 3 large overripe bananas (approx. 340g)
  • 1/2 cup creamy peanut butter (125g)
  • 1/4 cup unsalted butter, melted (57g)
  • 3/4 cup light brown sugar, packed (150g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg, room temperature (50g)
  • 1 tsp pure vanilla extract (4g)
  • 1 1/2 cups all-purpose flour (190g)
  • 1/2 cup rolled oats (45g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp kosher salt (3g)
  • 1/2 tsp ground cinnamon (1g)

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease a 9x5 inch loaf pan thoroughly with butter or non stick spray. Note: This ensures the high sugar batter won't stick to the corners.
  2. In a large bowl, mash 3 large overripe bananas (340g) until liquid and bubbly.
  3. Whisk in 1/2 cup creamy peanut butter (125g) and 1/4 cup melted unsalted butter (57g) until the mixture looks like a smooth caramel.
  4. Add 3/4 cup light brown sugar (150g) and 1/4 cup granulated sugar (50g). Whisk vigorously for 1 minute until the grit disappears.
  5. Whisk in 1 large egg (50g) and 1 tsp vanilla extract (4g). Note: Room temperature eggs emulsify better with fats.
  6. In a separate bowl, stir together 1 1/2 cups all purpose flour (190g), 1/2 cup rolled oats (45g), 1 tsp baking soda (5g), 1/2 tsp salt (3g), and 1/2 tsp cinnamon (1g).
  7. Fold the dry ingredients into the wet until no white streaks remain.
  8. Pour the batter into your prepared pan and smooth the top with a spatula.
  9. Bake for 60 minutes. Check at 50 mins; if the top is dark, tent with foil.
  10. Insert a toothpick; it should come out with a few moist crumbs but no raw batter. The internal temp should be 200°F.