Ripe mashed bananas and creamy peanut butter come together in a batter that bakes up moist, tender, and deeply flavorful, with a second swirl of peanut butter dragged through the top for that signature marbled look. A touch of cinnamon and brown sugar rounds out the flavor, while sour cream keeps the crumb soft and rich right up to the last slice. Roughly chopped roasted peanuts on top add a nice bit of crunch against the tender loaf underneath. It bakes into a deep golden crust that slices clean once cooled, making it an easy one to pull off for breakfast or a snack. This loaf is a solid pick for a gluten free kitchen, no complicated technique required — just a one-bowl batter, a loaf pan, and a good hour in the oven.
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Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a large bowl, mash the bananas with a fork until nearly smooth with only small lumps remaining. Whisk in the melted butter, brown sugar, eggs, vanilla extract, and 1/4 cup of the peanut butter until well combined.
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