Peanut Butter Banana Bread

I’m so excited to share this Peanut Butter Banana Bread recipe with you. It’s the perfect way to use up those ripe bananas, and it’s so moist and delicious. The peanut butter gives it a delicious richness, and the bananas add a touch of sweetness. And this batter mixes up in minutes and can be made in one bowl!

 

I’m a huge peanut butter lover, so I was really excited to try this peanut butter recipe. I used my favorite creamy peanut butter, and I mashed up some really ripe bananas. The smell of the bread baking in the oven was amazing! The bread was so moist and delicious, and the peanut butter flavor was just right. I know this is going to be a new favorite for peanut butter lovers everywhere.

One thing I really love about this recipe is that it’s so easy to make. Like any good loaf bread! And nothing beats a good loaf bread. Like my mango bread and zucchini chocolate chip bread in the summertime, my chocolate bread around the holidays, my pumpkin chocolate chip bread in the Fall and my banana bread recipe with sour cream basically any day of the week!

The batter comes together in just a few minutes, and the bread bakes up in about an hour. It’s the perfect recipe for a quick and easy breakfast or snack. I also love that this recipe uses up those ripe bananas that are starting to get overripe. Instead of throwing them away, you can use them to make this delicious bread!

I hope you enjoy this recipe as much as I did. If you’re a peanut butter lover, I highly recommend giving it a try. You won’t be disappointed.

Ingredients Needed

• Oil- I prefer with a neutral oil (such as vegetable oil or canola oil) or you can also use melted butter. Melted butter will make for a shorter loaf, that can be a bit on the drier side but will work.
• Brown Sugar- You can use light or dark brown sugar. Be sure to pack the sugar into your cup. You can make your own homemade brown sugar if you don’t have any.
• Granulated Sugar
• Bananas – Of course we need ripe bananas. And be sure that you use very ripe bananas, that are black and speckled in color. The darker and more speckled the better. The riper they are the sweeter they are. I just mash mine in a bowl with a fork before I start.
• Eggs- Make sure your eggs are at room temperature.
• Vanilla
• Peanut Butter– I prefer to use smooth, natural peanut butter in this peanut butter banana bread recipe, but if you want to add some extra texture to your bread you can use crunchy peanut butter instead of regular peanut butter.
• Sour Cream (or Greek Yogurt) – Full fat is best.
• Baking Soda
• Salt
• Flour- Be sure to measure your flour correctly. Do not much flour in your cup can make for a dense, heavy bread. Spoon the flour into your cup and level it off. Do not pack it down. For best results I recommend using a kitchen scale and weighing your flour.

How to Make Peanut Butter Banana Bread

Preheat the Oven and Prepare Pan.

Position a rack in the center of the oven. Preheat the oven to 350°F (177oC). Grease with nonstick cooking spray or line a 9×5” loaf pan with parchment paper.

If you’re using a smaller loaf pan, you may have additional batter that you can always turn into muffins!

Mash Your Bananas.

In a small bowl you want to mash your bananas with a fork or you can use a pastry blender.

Combine Oil, Sugars, and Peanut Butter.

In a large bowl whisk together the oil, peanut butter, brown sugar, and granulated sugar. I like to stir the peanut butter in at this point so it gets evenly distributed.

Add remaining wet ingredients.

You want to then add your room temperature eggs one at a time. Then add the vanilla extract, sour cream, and mashed bananas.

Add Baking Soda Salt and Flour.

Gently beat in the baking soda, salt and flour until no clumps of dry ingredients remain in the batter.

Don’t overmix. Stirring the banana quick bread batter too much will make it tough and chewy. Mixing develops gluten and makes bread dense. When you combined your wet and dry ingredients, mix only until they are just combined.

If you want to mix in some chocolate chips now is the time! I like to stir in 3/4 cup of chocolate chips (tossed in a teaspoon of flour).

Bake.

Transfer the batter to the prepared pan and smooth the top.

Bake for 50-55 minutes until a toothpick can be cleanly removed from the center of the pan. Make sure to test with a toothpick, and touch the top. It should spring back when touched. You want a few moist crumbs but not wet batter. If it’s underbaked it will sink in the middle after its done and cools

If you’re baking in a glass loaf pan, then it may take additional baking time (5-10 minutes).

Remove from the oven and allow to cool in the pan. Remove from the pan, slice and enjoy!

Storage Instructions

You can store your leftover peanut butter banana bread in an airtight container or ziploc bag on the counter for up to 6 days. You can eat the leftover banana bread at room temperature, but sometimes I like to reheat mine in the microwave for about 20 seconds. 

Allow the bread to cool completely and place them in a resealable plastic bag and freeze for up to 3 months. When ready to enjoy, I just let mine thaw at room temperature and enjoy.

More Peanut Butter Recipes to Try

Here are some more of my favorite peanut butter desserts to make during the holiday season or whenever the craving strikes! Like my peanut butter oatmeal cookies made with peanut butter chips, or this easy stovetop peanut butter fudge (perfect for gifting!)