Peanut Butter Banana Bread

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5 from 1 vote

Easy peanut butter banana bread recipe made with creamy peanut butter!

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 322kcal

Author: Heather Perine

Ingredients

2 cups + 2 Tablespoons (255 g) all-purpose flour spooned & leveled
1 teaspoon baking soda
1 teaspoon fine sea salt
¾ cup (150 g) packed light brown sugar
½ cup (100 g) granulated sugar
¼ cup (60 mL) neutral oil (vegetable, canola, or avocado)
½ cup (128 g) creamy peanut butter
2 large eggs room temperature
½ cup (113 g) sour cream or Greek yogurt
1 ½ cups (340 g) very ripe bananas (about 4 medium), mashed
2 teaspoons vanilla extract
Optional: ¾ cup chocolate chips tossed with 1 tsp flour

Instructions

Preheat oven to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides, or grease well.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. 2 cups + 2 Tablespoons (255 g) all-purpose flour 1 teaspoon baking soda 1 teaspoon fine sea salt
In a large bowl, whisk together the brown sugar, granulated sugar, oil, and peanut butter until smooth and glossy with no visible streaks of peanut butter. ¾ cup (150 g) packed light brown sugar ½ cup (100 g) granulated sugar ¼ cup (60 mL) neutral oil (vegetable, canola, or avocado) ½ cup (128 g) creamy peanut butter
Whisk in the eggs one at a time, mixing well after each addition until the batter looks thick and emulsified. 2 large eggs
Stir in the mashed bananas, sour cream (or Greek yogurt), and vanilla extract until fully combined. ½ cup (113 g) sour cream or Greek yogurt 1 ½ cups (340 g) very ripe bananas 2 teaspoons vanilla extract
Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry flour remains. Do not overmix.
If adding chocolate chips, fold them in gently. (Tossing them with a teaspoon of flour helps prevent sinking.) Optional: ¾ cup chocolate chips
Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes, tenting loosely with foil after about 45 minutes if the top is browning too quickly.
The bread is done when a toothpick inserted into the center comes out with a few moist crumbs and the internal temperature registers 205–210°F.

Notes

Cool properly Let the bread cool in the pan for 15 minutes, then lift out and transfer to a wire rack to cool completely before slicing.
Freeze leftover slices for up to 3 months

Nutrition