Peanut Butter Banana Bread

Peanut Butter Banana Bread is a peanut butter lover’s dream banana bread! Enjoy a slice with extra peanut butter or a drizzle of honey and you will be in banana bread heaven!

Peanut Butter Banana Bread Recipe

Peanut butter is one of my all-time favorite foods. I have been a peanut butter lover since I was little. I could always count on a PB&J to make me happy, I still can. It is one of my go to comfort foods. I think peanut butter makes just about everything better, including banana bread.

Have you tried Peanut Butter Banana Bread? If you are a peanut butter lover, you are going to go bananas for this banana bread recipe. It is full of peanut butter flavor! You all know I am obsessed with baking banana bread and this one is a winner!

Peanut Butter Banana Bread slice

Ingredients

This recipe is made with pantry friendly ingredients!

  • All-purpose flour
  • Baking soda
  • Kosher salt
  • Brown bananas (the browner the better for optimal sweetness)
  • Peanut butter (the star ingredient)
  • Butter
  • Brown sugar
  • Egg
  • Vanilla extract
Easy Peanut Butter Banana Bread

How to Make

  • Preheat the oven to 350ºF. Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • Mash the ripe bananas with a fork. Add the peanut butter and melted butter and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
  • Stir the dry ingredients into the wet ingredients, don’t over mix.
  • Pour batter into prepared pan. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, just to be safe. Oven times vary.
  • Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

How to Store

The bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Defrost before slicing.

The Bread for Peanut Butter Lovers

If you are a peanut butter lover, like me and my boys, make sure you make a loaf of Peanut Butter Banana Bread. There is peanut butter inside the moist banana bread and it is loaded with peanut butter flavor.

I also like to spread peanut butter on my slice of banana bread. Sometimes, I even add a drizzle of honey, which reminds me of peanut butter, banana, honey sandwiches; one of my favorites!

More Banana Bread Recipes

Peanut Butter Banana Bread with peanut butter

Peanut Butter Banana Bread

This easy banana bread recipe is loaded with peanut butter flavor! Enjoy a slice with extra peanut butter or a drizzle of honey.
4.93 from 13 votes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup mashed brown bananas you will need 3 large brown bananas
  • ½ cup creamy peanut butter
  • ¼ cup unsalted butter melted and slightly cooled
  • ¾ cup  packed light brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven to 350ºF. Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large bowl, mash the ripe bananas with a fork. Add the peanut butter and melted butter and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
  • Stir the dry ingredients into the wet ingredients, don’t over mix.
  • Pour batter into prepared pan. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, just to be safe. Oven times vary.
  • Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Defrost before slicing.

Nutrition

Calories: 227kcal, Carbohydrates: 31g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 23mg, Sodium: 247mg, Potassium: 155mg, Fiber: 1g, Sugar: 16g, Vitamin A: 145IU, Vitamin C: 1.1mg, Calcium: 22mg, Iron: 1.1mg
Keywords peanut butter banana bread

Have you tried this recipe?

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I am obsessed with PB too and have literally said before I would be SO sad if I had a child with a peanut/nut allergy! Love that the recommendation is to introduce peanut foods early…so glad your boys don’t have an allergy!

  2. Why have I never thought to add pb to our banana bread?? We made a load this morning and our recipe is almost the same as yours except we use coconut oil and add walnuts. I’ll definitely be adding to pb next time. Thank you for this wonderful info. 

  3. My 2 yo great niece LOVES both peanut butter & banana bread. I’ll be making this for her soon. Thanks!

  4. 5 stars
    I made this today. My variation from the recipe was that I used gluten free flour. I baked it in a silicone loaf pan at 350 degrees in a convection oven. It was very done at 45 minutes. Next time using the same preparation, I will reduce the temperature to 325. Baked gluten-free, it was tasty and the texture was pleasing. I look forward to trying the recipe with regular flour.

  5. I LOVE that you shared guidelines for introducing peanuts! This bread looks out of the world- peanut butter and bananas is one of the best combo’s!

  6. 5 stars
    This is great! Made it just as written with the exception I did not have kosher salt and used 1/2 t of table salt. I enjoyed it for snacks and breakfast and even shared it and the recipe, which I only do if very confident about a recipe. I put peanut butter on it and also drizzled with honey.

    1. Can I use self-rising flour?
      Do you have a recipe for a pie crust using self-rising flour?
      That’s the only flour I can find.

  7. 5 stars
    Just made this delicious bread with a couple of changes.  I only had 2 medium sized  ripe bananas so I added 1/4 cup creme fraiche to make up for some moisture and I added 1 cup of semi sweet chocolate chips.  I baked it in a toaster oven at 340 for 50 minutes and it turned out beautifully – moist with just the right sweetness.  I have made many recipes from your site and always return for more!  Cheers – Jennifer

  8. Over the years I have come to the conclusion that there is a banana conspiracy in my family. They usually manage to leave exactly three bananas to ripen, and I think it’s so that I will frequently bake banana bread! I wanted a change from our usual banana bread recipe, and this is it! Banana and peanut butter together are so good. I used 1 T. less flour and replaced with 2 T. wheat germ (I always add wheat germ to my quick breads) and added 1/4 cup each milk chocolate chips and peanut butter chips and some chopped walnuts. Delicious! Thanks for a new banana bread alternative.

  9. 4 stars
    I just made this today, and it was great! I made it for my son, who loves both PB & bananas, but also added chopped, toasted walnuts, which he loved. My husband loved it as well, but said that he’d like slightly less PB, more banana flavor. Its soo hard to please everybody in the fam! Next time, I might cut back PB to 1/3 of a cup, and add a couple of Tablespoons oil, to make up for the oil lost from the PB. Do you think that would work? You get a big thumbs up from me!

  10. Excellent bread. I used 1 1/4 c mashed banana and a heaping 1/2 c crunchy peanut butter. Really peanut buttery tasting and so moist. Don’t overtake. 60 minutes was just right in my oven.

  11. Making this tonight!!! Does anyone remember Panera breads pb banana crunch bagels?? Omg they were heaven!! They had them like 18 years ago, I remember going to college and stopping there in the morning. This recipe reminded me of those bagels!!! Can’t wait to taste!!

  12. 5 stars
    My new fav banana bread, it baked up so pretty , moist and so yummy. I’m going to add chocolate chips next time. Thanks for the great recipe

  13. 5 stars
    Perfection! I made it with Bob´s Red Mill gluten-free all purpose flour plus some xanthan gum and it came out perfectly, thank you!

  14. I’d like to add pb protein powder – how would that change the recipe? Would I need to add some liquid? Would appreciate proportion suggestions.

  15. 5 stars
    One of the best recipes of Banana Bread I’ve tried! It came out so moist and flavor balanced! Are used a round pan, like a cake, baked it only for 30 min. I think it will be great if you make two or three of those and put some peanut butter cream in between and make it into a nice beautiful peanut butter cake.. that’s my next project!

  16. 5 stars
    My dad is the one who taught me the pleasures of a peanut butter and banana sandwich when I was little. I think I will need to make him this for father’s day as a reminder of the good old days. Thus bread is wonderful! Oh and I am still daddy’s little girl even though I am 60 something lol

  17. 5 stars
    Almost didn’t make it because the photo made the loaf look rather flat. So glad I based my decision on the reviews instead! This may be the best thing I’ve baked in ages. Sooooo good! Mine rose up a ton, and the flavors of both banana and peanut butter came through well (and my bananas weren’t even quite as ripe as they should have been for banana bread). Mine needed baking about 5 extra minutes, but my oven tends to be a bit slow. I toasted a slice for breakfast and spread it with jelly — HIGH-END PB&J!

  18. Great recipe. I made some tweaks and it turned out delicious. I used 1/2 cup oat flour (I put oats in a coffee grinder) and the rest regular flour. Which added some more fiber to the bread. I used chunky PB, delicious because it had nuts throughout. I added some Tahitian vanilla beans and 1/3 cup chocolate chips. Amazing