Banana bread is a timeless favorite for a reason: it’s easy to make, forgiving, and endlessly adaptable. This Peanut Brittle Banana Bread combines the familiar sweetness of ripe bananas with the crunchy, salty-sweet contrast of peanut brittle for a loaf that’s moist, tender, and full of texture. The peanut brittle adds crunchy toffee and nutty notes without overpowering the banana, so every slice delivers balanced flavor and satisfying bite.
The two ingredients that matter most here are ripe bananas and good peanut brittle. Two large bananas yield roughly one cup of mashed banana—if you have slightly more or less, don’t worry; the recipe is flexible. What’s more important is having enough peanut brittle so it’s present in every bite. You can use homemade brittle or store-bought; coarsely chopping the brittle before folding it into the batter helps distribute the toffee and nuts evenly throughout the loaf. I used See’s Candies brittle for a salty-sweet kick, but any crunchy peanut brittle will work well.
Because the toffee in the brittle can melt and caramelize as the bread bakes, I recommend greasing the loaf pan and lining the bottom (and preferably the sides) with parchment paper. This prevents sticky pockets of caramel from adhering to the pan and makes it easy to remove the loaf intact. Let the bread cool completely before slicing so the crumb sets and the pockets of brittle have time to firm up slightly. Serve slices plain or spread with a bit of peanut butter for an extra decadent treat.
Peanut Brittle Banana Bread
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 large bananas (about 1 cup mashed)
1 cup granulated sugar
1 large egg
1/3 cup butter, melted and cooled
2 tsp vanilla extract
1/4 cup milk
1 cup coarsely chopped peanut brittle
Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, mash the bananas until smooth. Add the sugar, egg, melted butter, and vanilla, and stir until combined. Fold in half of the flour mixture, then pour in the milk and stir. Add the remaining flour mixture and mix until almost combined, then fold in the coarsely chopped peanut brittle until it is evenly distributed and no dry streaks remain. Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Allow the loaf to cool in the pan for at least 20 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely before slicing.
Makes one 9×5-inch loaf.