This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
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 peanut butter banana bread 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. 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!
- Oil vs butter in your quick breads..what’s better? Find out the difference and what I prefer!
- Confused on what the difference is between quick breads and coffeecakes – give this post a read!
- Want to know more about quick breads? Then read this article “What’s quick bread“? and learn more!
Why You Will Love Peanut Butter Banana Bread
- Quick prep time – I love making this peanut butter banana bread because it’s mixes up so quickly! It’s ready to be baked in about 15 minutes or less.
- Uses up those bananas that are about to go bad. That’s the best part about making banana bread! You want to use bananas that are overripe – dark, black and speckled.
- Peanut Butter Twist. This isn’t just any ordinary banana bread recipe. This one has peanut butter which is bound to make the peanut butter lovers in your life excited!
Ingredients Needed for Peanut Butter Banana Bread
- Butter- I prefer baking with unsalted butter vs salted butter, but you can also use salted butter, but you may want to reduce the salt in the recipe. You want to make sure your butter is at room temperature and not melted butter. Or you can also try swapping for vegan butter.
- 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.
- Egg- Make sure your eggs are at room temperature.
- Vanilla – I like to use pure vanilla but imitation vanilla extract will also work.
- Peanut Butter– I prefer to use natural peanut butter, but any peanut butter will work.
- Baking Soda- To make it rise. Don’t confuse with baking powder!
- Salt – I like to use fine sea salt buy kosher salt or table salt will also work.
- 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!
Combine Butter, Brown Sugar, and Granulated Sugar.
In a large mixing bowl with an electric mixer, beat on medium speed together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. You can use a hand mixer or a stand mixer with your paddle attachment.
Mash Bananas and Add to Butter Mixture.
In a small bowl, mash the bananas and beat them into the creamed butter and sugar until smooth and combined.
Add Eggs, Vanilla, and Peanut Butter.
Beat in the egg, vanilla, and peanut butter until smooth and combined. Scrape down the sides of the bowl as needed.
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.
Transfer the batter to the prepared pan and bake for 50-55 minutes, or until a toothpick can be cleanly removed from the center of the pan.
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!
- Ripe Bananas. Make sure your bananas are ripe. They should be dark and speckled. The darker the better! This will ensure your peanut butter bread has as much banana flavor as possible. Ripened bananas will also mash much easier than unripen ones.
- Measure your ingredients accurately. Scoop and level method for measuring the flour. If you scoop directly from the bag or push the flour into the cup you will end up with too much flour. Read How To Measure Ingredients.
- 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.
- Bake into mini breads – I baked this recipe in a 9×5 loaf pan, but you can bake in mini loaves. Bake mini loaf pans for about 30 minutes bake time.
- Crunchy 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.
- Add chocolate chips or dried fruit – Stir in 1 cup chocolate chips, raisins, or dried cranberries to the batter. I recommend stirring the chips in 1 tablespoon of flour first so it doesn’t sink to the bottom of the bread.
- Add chopped nuts – Try stirring in some chopped peanuts, chopped walnuts, or chopped pecans for some crunch! You can try toasting the nuts before hand to bring out the flavor.
- Add a peanut butter glaze – Try drizzling a peanut butter glaze over the top of the bread. Stir together 1 cup powdered sugar, 2 Tablespoons milk, and 1/2 teaspoon vanilla extract and a few tablespoons of peanut butter.
- Bake into muffins – Line a muffin tin with muffin cups and scoop the batter into a muffin tin, filling up about to the top of each cup. Bake at 425F for 5 minutes, then reduce the temperature to 350F and bake for an additional 15-17 minutes.
- Use a different flour – Make this peanut butter banana bread with a different flour. Instead of all purpose flour swap out 1/2 of the flour and use whole wheat flour, or use your favorite 1:1 gluten free flour. I love Cup 4 Cup!
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.
Yes! 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.
If your bread is sticking to the pan, you can spray the pan with a little bit of nonstick cooking spray. Allowing the bread to cool in the pan for about 15-20 minutes will also help the bread come out easier.
This probably means you did not bake it long enough. Make sure to test with a toothpick, and touch the top. It should spring back when touched. Also, different ovens can run at different temperatures. So it’s best to use an oven thermometer!
More Recipes to Try
Peanut Butter Banana Bread
- ¼ cup (½ stick, 57 g) unsalted butter, softened
- 1 cup (213 g) packed light brown sugar
- 1 cup (200 g) granulated sugar
- 3 ripe bananas mashed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ½ cup (135 g) smooth peanut butter
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (180 g) all-purpose flour spooned and leveled
- Prep oven and pan. Position a rack in the center of the oven. Preheat the oven to 350°F (177°C). Grease with cooking spray or line a 9×5” loaf pan with parchment paper
- Cream butter and sugars. In a large mixing bowl with an electric mixer, beat on medium speed together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. You can use a hand mixer or a stand mixer with your paddle attachment.
- Add bananas. In a small bowl, mash the bananas and beat them into the creamed butter and sugar until smooth and combined.
- Add wet ingredients. Beat in the egg, vanilla, and peanut butter until smooth and combined. Scrape down the sides of the bowl as needed.
- Add dry ingredients. Gently beat in the baking soda and flour until no clumps of dry ingredients remain in the batter.
- Bake. Transfer the batter to a 9×5 inch loaf pan and bake for 50-55 minutes, or until a toothpick can be cleanly removed from the center of the pan or with a few moist crumbs. Remove from the oven and allow to cool in the pan. Remove from the pan, slice and enjoy!
- Storage: Store your leftover banana bread on the counter for up to 6 days in an airtight container or ziploc bag. You can eat the leftover bread at room temperature or reheat it in the microwave for about 20 seconds.
- Peanut butter: I prefer to use smooth peanut butter in this recipe, but if you want to add some extra texture to your bread you can use crunchy peanut butter.
- Bananas: Make sure your bananas are ripe (should be dark and speckled). This will ensure your bread has as much banana flavor as possible. Ripened bananas will also mash much easier than unripened ones.
- Loaf Pan: If using a glass pan, you may need to add on additional baking time by 5 minutes. If using a smaller loaf pan, you may have additional batter (you can bake into muffins!).