Peanut Butter Banana Bread

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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!

sliced peanut butter banana bread on a cutting board


 

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 sour cream banana bread 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!

See Also:

peanut butter banana bread sliced on a cutting board

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!
peanut butter banana bread cut in half

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.
peanut butter banana bread ingredients

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.

stick of butter and sugars in a bowl

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.

mashed bananas added to creamed butter and sugars

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.

egg, vanilla extract, and peanut butter added to banana bread batter

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.

baking soda and flour added to peanut butter banana bread batter

Bake.

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).

unbaked banana bread batter in a loaf pan

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

baked peanut butter banana bread in a loaf pan

Recipe Tips:

  • 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.
three slices of peanut butter banana bread stacked on a white plate

Recipe Variations

  • 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!
spatula holding a slice of peanut butter banana bread

Recipe FAQs

How long is my peanut butter banana bread good for?

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. 

Can I freeze this peanut butter banana bread?

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.

Why is my bread sticking to the sides of my pan?

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.

Why did my banana bread sink in the middle?

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!

peanut butter banana bread loaf cut in half

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!)

You are here: Home / Cookies / Peanut Butter Chocolate Kiss Cookies

PEANUT BUTTER CHOCOLATE KISS COOKIES

created by:heather on october 20, 2023 | updated: may 21, 2024(edit)

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Calling all peanut butter lovers! A classic peanut butter chocolate kiss cookie for your Christmas cookie platter! These peanut butter cookies get a Hershey’s chocolate kiss pressed into the center after they are baked. These cookies, also known as peanut butter blossoms, are ready in about 30 minutes or less!

top down view of peanut butter blossom cookies on a wire rack

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When it comes to the holidays and Christmas time, I just can’t bake enough cookies. I usually stick to my favorites – Russian Tea Cake CookiesDouble Chocolate Crinkle Cookies, and Cut-Out Sugar Cookies.

A cookie I always loved and come to expect on Christmas cookie platters growing up were these traditional peanut butter chocolate kiss cookies, or peanut butter blossom cookies as you might know them as.

You know a soft chewy peanut butter cookie (that would be great as is), but gets even better after baking when a Hershey kiss gets plunked right in the middle of the cookie.

I always try to eat these by getting a little bit of a Hershey chocolate kiss and peanut butter cookie in every bite. It’s a challenge I sign up for every Christmas. A tough job. But someone has to do it, right?

For this peanut butter kiss cookie recipe, I started with my peanut butter cookie recipe, but I found that they quite get the shape I was looking for but with a little extra flour they held their shape perfectly to have a Hershey kiss get plunked down into the center.

These are the perfect cookie for your holiday cookie tray! 

See Also:

  • No Chilling Required – I love this cookie recipe for the sheer fact that they take about 10 minutes to mix up and can be immediately scooped and baked. No need to refrigerate the dough! One of my favorite Christmas cookies in about 30 minutes?! Yes. Please.
  • Lots of peanut butter flavor – There’s a whole cup of peanut butter in this recipe so peanut butter lovers rejoice. I hate a peanut butter cookie that isn’t full of peanut butter flavor.
  • Perfect for freezing – If you want to get ahead of your Christmas cookie baking, then you can go ahead and freeze the cookies, baked or unbaked, and they hold up wonderfully.
peanut butter chocolate kiss cookies on a wire rack

Ingredients Needed

  • 1 1/2 cups (180 g) all purpose flour spooned and leveled – Make sure to measure your flour correctly or your cookies will come out dry and crumbly.
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup (50 g) granulated white sugar (plus additional sugar to roll cookies in)
  • ¾ cup (160 g) packed light brown sugar – If you don’t have any make your own brown sugar!
  • 8 tbsp (1/2 cup, 113 g) unsalted butter softened to room temperature – I like to unsalted butter because it will cause the cookies to spread less than using salted butter. Bring to room temperature quickly so it will cream well with the ugar.
  • 1 large egg room temperature
  • 1 cup (270 g) smooth peanut butter – I like using a peanut butter that doesn’t need to be stirred so it doesn’t make for an oily cookie dough that separates.
  • 1 teaspoon pure vanilla extract
  • 24 chocolate kiss candies – Classic Hershey’s kisses
ingredients for peanut butter chocolate kiss cookies

How To Make Peanut Butter Cookies

Preheat and prepare cookie sheets. Preheat oven to 375oF degrees. Line a cookie sheet with parchment paper or a silicone baking mat.

  1. Mix dry ingredients together. In a small mixing bowl, stir together the flour, baking soda and salt. Set aside.
  2. Cream butter and sugar. In the bowl of your stand mixer fitted with a paddle attachment or a large mixing bowl with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Add in the egg to the butter mixture and stir to combine. Scrape down the sides of the bowl. Mix in peanut butter and vanilla until smooth and creamy. 
  3. Add dry ingredients. Stir in salt, baking soda and flour until well combined.
step by step photos of making peanut butter cookie dough

Shape and bake cookies

  1. Shape cookies. Roll dough into 1 inch cookie dough balls. I like to use a small cookie scoop.
  2. Roll in granulated sugar.
  3. Bake cookies.. Bake these peanut butter chocolate kiss cookies for 10-12 minutes until edges are set and bottoms are golden brown.
  4. Press Hershey kisses into the center. Remove from the oven immediately press a Hershey kiss right into the center of the cookie.  Allow to cool for about 5 minutes then transfer to a wire rack.
step by step photos of baking peanut butter blossom cookies

Recipe Tips

  • Be sure to measure your flour correctly. Over-measuring your flour is going to result in a dry, crumbly peanut butter cookie. Read my full post on how to measure your flour correctly here.
  • Use room temperature butter. By softening your butter properly (and here are 3 ways you can do that in a hurry!) will allow the sugar to punch tiny holes into the butter incorporating air into the dough. Cold butter won’t allow this to happen. So room temperature, unsalted, and you’re good to go.
  • Don’t forget to take those eggs out early too. You also need a room temperature egg as well. Remember you want your ingredients all playing along well together. So a cold egg and room temperature butter just don’t play nice on the playground together. You’ll end up with butter that starts to seize up in your bowl. My trick? Put your eggs in a bowl of warm water for 5 to 10 minutes and you’re good to go.
  • Use a cookie scoop – For cookies that are all the same size and bake evenly I recommend using a cookie scoop.
  • Line cookie sheets with parchment paper – For cookies that bake evenly on the bottom and release off the cookie sheet I recommend using parchment paper. Do not use wax paper as it can burn.
peanut butter chocolate kiss cookie with a bite taken out of it

Recipe Variations

  • Make chocolate cookies – Instead of the classic peanut butter make a chocolate cookie like my chocolate crinkle cookies, roll in powdered sugar and place a Hershey’s kiss in the middle after.
  • Add sprinkles for the holidays – You can use green and red sprinkles on top of each Hershey kiss, or use red and white sprinkles for Valentine’s Day.
  • Turn into Christmas tree cookie blossoms – Use cookie icing and pipe some onto the Hershey kiss in a circular pattern like a string of lights and add a few sprinkles so they look like little Christmas trees!

Recipe FAQ’s

Can I make this peanut butter chocolate kiss cookie recipe ahead of time?

Baked cookies will keep at room temperature for up to 2 days (they may keep longer but I think they are best enjoyed within a few days. ) I just store mine in a ziploc bag or an airtight container. You can make the peanut butter dough and refrigerate (up to 24 hours).

Can I freeze these peanut butter chocolate kiss cookies?

You can freeze the dough and/or cookies. Freeze baked cookies for up to 3 months, just thaw at room temperature. If you freeze the dough, when ready to bake just bake froze and then add a few minutes of baking time. Read here on How To Freeze Cookie Dough.

Why did my peanut butter cookies spread in the oven?

This could be because your butter was too warm when you creamed it, or you overmixed the dough as well. Try chilling your cookie dough next time. Making cookie dough ahead of time does magical things for it. It actually makes the dough better I think. It also helps the cookies from spreading too much.

Why are my peanut butter cookies dry?

This is probably because you added too much flour or you overbaked the cookies. When measuring the flour, it’s best to use a kitchen scale. But if you’re using a measuring cup, make sure to SPOON IN THE FLOUR, and LEVEL IT OFF. Do NOT pack it down into the cup, or scoop directly from the bag. And for baking, all ovens are different so make sure to set your timer, you can check 1-2 minutes early and bake in the center of your oven. They cookies should look set, and have golden brown edges.

Why are they called peanut butter blossoms?

Hershey named these cookies because of the fact that a Hershey Kiss is too big to be mixed into the cookie dough and is instead pressed into the cookie after baking.

More Peanut Butter Recipes To Try

Here are some more of my favorite peanut butter dessert recipes to make 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!)

And I’m in the mood for peanut butter but don’t want to turn the oven on the I love mixing up a batch of these peanut butter rice krispie treats or my decadent no bake peanut butter pie!

Peanut Butter Banana Bread

Easy peanut butter banana bread recipe made with creamy peanut butter!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Calories: 322kcal

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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!). 

Nutrition

Calories: 322kcal | Carbohydrates: 56g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 246mg | Potassium: 215mg | Fiber: 2g | Sugar: 39g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg
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