Peanut Butter Banana Bread Recipe

When I first made this peanut butter banana bread, it was a quiet Sunday morning and I had a bunch of overripe bananas sitting on the counter. I didn’t want to make the usual banana bread. I wanted something that felt indulgent but still comforting—something that paired the creamy richness of peanut butter with the natural sweetness of bananas.

That’s when this recipe came to life.

This isn’t your average banana bread. The peanut butter adds a creamy depth that balances the sweetness and brings an unexpected richness. It’s the kind of bread that disappears slice by slice before it has a chance to cool completely. Whether you’re baking for breakfast, snacking between meetings, or making something cozy for the weekend, this is the banana bread you’ll come back to.

And trust me—you’re going to want to keep reading.

Why I Love This Recipe

There are a lot of banana bread recipes out there. Some are spiced with cinnamon, others are studded with chocolate chips or nuts. But this one? This peanut butter banana bread takes everything you love about the classic and elevates it.

The creamy peanut butter brings a nutty, buttery richness to the loaf. It makes the crumb more tender, the flavor deeper, and the texture perfectly dense yet moist.

What sets this bread apart is the balance—it’s sweet but not cloying, hearty but not heavy, and beautifully golden with the irresistible aroma of roasted peanuts and caramelized banana.

Another reason I keep coming back to this recipe is its versatility. It works as breakfast with a smear of extra peanut butter or a dollop of Greek yogurt. It’s fantastic as an afternoon snack with tea or coffee. And when slightly toasted with a little honey? It’s the definition of comfort.

Whether you’re a seasoned baker or someone trying banana bread for the first time, this recipe is foolproof, flavorful, and an instant keeper.

Ingredients for Peanut Butter Banana Bread

Here’s what you’ll need to make this loaf come to life:

Bananas: The star of the show. Use very ripe bananas—those deeply spotted ones with black skins. They bring natural sweetness and moisture to the bread.

Peanut Butter: Creamy peanut butter works best. Natural or shelf-stable is fine, but avoid those with added sugar or oils if you want to control sweetness and texture. If you prefer a chunkier texture, crunchy peanut butter adds a bit of bite.

Eggs: Two large eggs help bind everything and provide structure.

Brown Sugar: Adds depth and a slight molasses flavor that pairs beautifully with the peanut butter.

All-Purpose Flour: The base of the loaf. Spoon and level your flour for accuracy—don’t scoop straight from the bag.

Baking Soda: Helps the bread rise and stay light despite the richness.

Salt: Enhances all the flavors. Don’t skip it.

Vanilla Extract: A dash of pure vanilla makes everything taste homemade.

Butter or Oil: Melted butter adds flavor, but neutral oil (like canola or vegetable) will also work well if you want a dairy-free version.

Milk or Buttermilk: A splash of milk (or buttermilk for tang) ensures the bread stays moist.

Optional add-ins: Chocolate chips, chopped peanuts, or a swirl of extra peanut butter on top before baking for presentation.

How Much Time Will You Need?

This recipe is straightforward and doesn’t demand much of your day.

Prep Time: 15 minutes

Bake Time: 55 to 65 minutes

Cooling Time: 20 minutes (though good luck waiting that long)

Total Time: About 1 hour 30 minutes, start to finish.

How to Make This Peanut Butter Banana Bread

Step – 1: Preheat Your Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or nonstick spray, and line it with parchment paper for easier removal.

Step – 2: Mash the Bananas
In a large mixing bowl, mash 3 large ripe bananas with a fork until smooth. You want about 1 ½ cups of banana puree.

Step – 3: Mix the Wet Ingredients
Add ½ cup creamy peanut butter, ½ cup packed brown sugar, 2 large eggs, ¼ cup melted butter (or neutral oil), 1 teaspoon vanilla extract, and ¼ cup milk (or buttermilk). Whisk until fully combined and smooth.

Step – 4: Combine the Dry Ingredients
In a separate bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.

Step – 5: Combine Wet and Dry Mixtures
Add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to gently fold them together. Don’t overmix—it’s okay if a few streaks of flour remain. Overmixing leads to tough bread.

Step – 6: Add Optional Mix-Ins
If you’re using chocolate chips, chopped peanuts, or any other mix-ins, fold them in now.

Step – 7: Pour Into the Pan and Bake
Pour the batter into the prepared loaf pan. If desired, add a swirl of peanut butter on top by drizzling 1-2 tablespoons and swirling it with a knife.

Bake for 55–65 minutes. Check at the 50-minute mark by inserting a toothpick in the center—it should come out with a few moist crumbs, but no wet batter.

Step – 8: Cool Before Slicing
Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. This helps set the texture and makes slicing easier.

Substitutions

No Brown Sugar?
Use white sugar plus 1 tablespoon of molasses or maple syrup for a similar depth of flavor.

Gluten-Free Option
Substitute with a 1:1 gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add ½ teaspoon separately.

Dairy-Free Option
Use a neutral oil instead of butter and your favorite plant-based milk (like almond or oat). Be sure the peanut butter is also dairy-free.

Nut Allergy?
Swap peanut butter for sunflower seed butter or soy nut butter. The flavor will be different, but still delicious.

No Eggs?
You can use flax eggs (1 tablespoon ground flax + 3 tablespoons water = 1 egg) for a vegan-friendly option. It will be slightly denser but still moist.

Best Side Dish of Peanut Butter Banana Bread

1. Fresh Berry Salad
The bright acidity of strawberries, blueberries, and blackberries helps balance the richness of the bread. Add a squeeze of lemon and a few mint leaves for freshness.

2. Greek Yogurt with Honey
Thick, creamy Greek yogurt with a drizzle of honey or maple syrup complements the soft, sweet bread beautifully. Add a sprinkle of granola for crunch.

3. Hot Coffee or Cold Brew
Whether you prefer a steaming cup of dark roast or a refreshing cold brew, coffee pairs wonderfully with the nutty and sweet flavors of this bread. Add a splash of milk or cinnamon for something extra.

Serving and Presentation Tips

Peanut butter banana bread is as comforting as it is adaptable, and the way you serve it can elevate the experience.

For a classic presentation, slice the loaf into thick, even pieces using a serrated bread knife. Serve warm or at room temperature on a wooden board or ceramic platter. If you’ve swirled peanut butter on top before baking, that marbled golden crust makes the slices visually stunning all on their own.

For a brunch table, try serving it alongside small bowls of extra peanut butter, jam, or whipped honey butter for spreading. A dusting of powdered sugar or a drizzle of warm chocolate sauce also makes it feel special enough for a dessert tray.

To elevate individual slices for guests, toast lightly and serve with a pat of salted butter and a few banana slices on the side. Garnish with chopped peanuts or a light honey drizzle if you’re feeling fancy.

Tips and Tricks to Make This Recipe Better

Want to bake a loaf that stops people in their tracks? Start here:

• Use overripe bananas: The darker the peel, the sweeter the fruit. They mash easily and lend a deep banana flavor.
• Don’t skimp on the peanut butter: Use quality peanut butter without added sugars or stabilizers for the best texture and taste. Creamy is classic, but crunchy gives nice texture contrast.
• Avoid overmixing: Once you add the dry ingredients to the wet, stir just until combined. Overmixing leads to a dense, rubbery loaf.
• Room temperature ingredients: Eggs and milk mix better when not cold, helping the batter stay smooth and cohesive.
• Customize toppings: A swirl of peanut butter or a sprinkle of chopped nuts on top before baking adds a beautiful finishing touch.
• Line your pan: Grease and line with parchment so your bread comes out clean every time.

Common Mistakes to Avoid

Even simple recipes can trip you up—here’s how to steer clear of the common banana bread blunders:

• Using under-ripe bananas: Not sweet or soft enough. Stick to overripe bananas for flavor and moisture.
• Measuring flour incorrectly: Scooping can pack in too much. Instead, spoon it into your measuring cup and level off for accuracy.
• Overbaking: Dry banana bread is almost always due to overbaking. Begin testing at the 50-minute mark and check for doneness at 5-minute intervals.
• Skipping the salt: It’s just half a teaspoon, but it enhances every flavor in the loaf. Don’t forget it.
• Cutting before cooling: Slicing while warm causes it to crumble. Give it at least 20 minutes to firm up and develop structure.

How to Store It

This bread stores beautifully, making it perfect for baking ahead or enjoying over a few days.

• Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days. Keep it in a cool, dry place.
• Refrigerator: Store for up to 5 days wrapped well. Let it come to room temperature or reheat briefly before eating.
• Freezer: Wrap the whole loaf or individual slices in plastic wrap and then foil. Freeze for up to 3 months. To thaw, leave at room temperature or microwave slices for 30–40 seconds.

Pro tip: Freeze slices with parchment paper between them for easy separation and single-serving defrosting.

FAQ

Q: Can I make this recipe vegan?
Yes! Use flax eggs and plant-based milk. Replace butter with a neutral oil or vegan butter. It will still be rich and moist.

Q: Can I add chocolate chips?
Absolutely. Fold in ½ to ¾ cup of chocolate chips just before baking. Dark chocolate pairs especially well with banana and peanut butter.

Q: What type of peanut butter is best?
Use creamy, natural peanut butter for best results. Avoid peanut butters with added sugar or palm oil if you want a purer flavor and smoother texture.

Q: Why did my bread sink in the middle?
This could be due to underbaking or overmixing the batter. Always test with a toothpick before removing it from the oven.

Q: Can I turn this into muffins?
Yes! Spoon the batter into lined muffin tins and bake at 350°F (175°C) for 18–22 minutes or until a toothpick comes out clean.

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