Peanut Butter Banana Bread

By Maria Lichty

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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

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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
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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.
4.68 from 178 votes

Ingredients
  

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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4.68 from 178 votes (134 ratings without comment)

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Comments

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  1. 5 stars
    Wonderful peanut butter banana bread! And so easy to make. This is my new “best banana bread” recipe. THANK YOU.

  2. I made this tonight doubled the recipe but misread the butter I put in a cup instead of a half a cup. Batter was nice and thick so figured let’s give it a shot. Husband usually waits till after 7 for a snack he could not make it to 6:30. He said the only thing that would have made it better is if it had chocolate chips in it. Told I would put them in next time.

    1. I used Dove’s Farm Gluten Free self-rising flour as a 1:1 substitute. I only used 1/2 teaspoon of baking soda thought, due to the self-rising nature of the flour. It turned out beautifully!

  3. I have a serious sugar addiction and am trying to cut it out (mostly), I would love to make some banana bread because bananas are now my go to when I have a craving but they just don’t cut it the way actual sweets do. I guess I’m wondering if the bread would still come together right if I just don’t use sugar in the recipe? Thanks so much!

    1. My husband is the same – always needing his sugar-fix. I started making his baked items with Truvia, this one is a brown sugar blend (half Stevia and half brown sugar). You generally use half of what the recipe calls for.

    2. You could try half the amount of sugar with honey. I usually cut the sugar in half otherwise with sweets. It’ll be more moist. But I usually don’t measure ingredients.

  4. 5 stars
    I’ve been using a different recipe every time I’ve made peanut butter/banana bread, for the last 4 years. Nothing sat quite perfectly with my taste buds. Then finally – I happened on this recipe. It’s by far The best I’ve had, it’s moist, super fast and easy to get together, and the flavor is exceptional. I realized too late that I only had 2 ripe bananas, so added about 3/4 C of Olympic Greek Yogurt. Next time I’ll make it with the full-on banana amount and I am sure it will be every bit as good. Now on to find what else you are offering….. Thank you!

  5. 5 stars
    I’m not sure why I’d ever make another loaf of regular banana bread after making this recipe. YUMMY. Just the right amount of peanut butter. It’s awesome.

  6. 5 stars
    I woke up to below zero temps, howling wind, and frozen water pipes, then saw it was banana bread day and immediately turned on the oven and started preparing for peanut butter banana bread, having made several other recipes for banana bread from Maria. Of course it was perfect in every way as usual!

  7. Thank you for the recipe. I would love to make this. Did you use natural or regular peanut butter (ie Jiff or Skippy)?

    1. Both will work. If you use natural, just make sure you stir it really well before measuring.

  8. 5 stars
    Agree with all of the comments! What a delicious, moist, tasty and easy recipe. Thank you!!!

  9. 5 stars
    Hi Maria. I made your recipe. Thank you for posting it. It is very tasty, but in my opinion a 9″ pan is too big for the amount of batter. The batter barely came halfway up the sides of the pan, so I moved it to a 8″ pan, and that was perfect. It took 60 minutes to hit an internal temp of 200F in my oven.

    Something that I would really appreciate, and perhaps there are others like me, is if you could post your recipe in grams too. The weight of a cup of flour can vary from 120g to 140g, depending on how you measure it. How many grams is in your cup?

  10. 5 stars
    We love peanut butter and banana bread is a staple in this home so when I started searching for something other than “good ole banana bread” I couldn’t pass this combination This recipe is a winner and in our favorites boo

  11. Hi! Can you refrigerate this bread once cooked? If so, how and for how long will it be as good as it is from oven? Thank you!!!

  12. 5 stars
    Hi! Love your bread Maria! Thanks for sharing! Important question- can you refrigerate baked bread? If one can, please let me know how? And how long will it last if refrigerated? Thanks thanks thanks!!
    Meg

    1. You can, but it will dry the bread out. I prefer storing on the counter or freezing it.

  13. 5 stars
    This recipe came out FANTASTIC! I only had two large bananas, so I used one of my partner’s applesauce packets from the snack drawer haha. Perfectly moist, beautiful rise, and delectable flavor. Will definitely be saving this one for the future!

  14. 5 stars
    Great recipe. I actually used pecan butter that I had made, added some chopped pecans, mini chocolate chips and some maple syrup. I reduced the sugar by 1/4 and it’s plenty sweet. Thanks for the recipe.

  15. I CAN’T IMAGINE THIS RECIPE ONLY USING “1” EGG. EVERY QUICK BREAD RECIPE I’VE EVER MADE (AND I’VE MADE A LOT) ALWAYS USES 2 EGGS. ALSO, ONLY 1/4 C. BUTTER OR OIL? AGAIN, ALL RECIPES I’VE EVER SEEN FOR 9X5 LOAF PAN USES 1/2 C. OIL OR BUTTER. I GUESS I’LL LOOK FOR ANOTHER RECIPE.

    1. Seriously? Why just make it and see if it’s good… Every other review said it was delicious… But obviously you know everything…

    2. 5 stars
      So.. because you’ve never seen a quick bread recipe with 1 egg and 1/4 cup of fat, you dismiss it like it just can’t be possible!? Nevermind the fact that there isn’t 1 single bad review or the 5 star rating, right? I know plenty of quick bread recipes calling for those exact measurements, and they’re all fantastic! So narrow-minded‍♀️

  16. 5 stars
    This recipe is excellent! I added some mini chocolate chips. I gave some to a friend and she loved it. Next time I will lower my oven temp as the loaf was darkening a fair bit before it was done. It is still delicious.

  17. 4 stars
    My son is allergic to peanuts, so I can tell you that cashew butter is also very good! I also plan on trying it with almond butter!

  18. 5 stars
    My family loved this recipe.
    I had crunchy peanut butter on hand and it still turned out wonderfully
    My family just asked me to make it again, Thank you

  19. 5 stars
    Am I glad I made this bread with its delicious flavors and light texture! What a fabulous use for aging bananas – I brought the loaf to work to share and my colleagues all loved it. This recipe is a keeper and will be used a lot.

  20. 5 stars
    Ok wow. I have made quite a few banana bread recipes and this one is perfection. All my favorite treat flavors in one (I took the advice of others and threw in some chocolate chips), and so moist, with a perfect crumb top.
    I made mine in an 8×8 glass pan instead of a loaf pan, so it was done in 50 minutes instead of an hour.
    This is my new go-to, for sure.

  21. This peanut butter banana bread is delicious and easy to make. I will definitely make it again but will add some chocolate chips to it.

  22. 5 stars
    I used crunchy peanut butter because that is what my husband likes and it turned out great! Will definitely make this again. Thank you for sharing

  23. 4 stars
    Fabulous recipe! I added a handful of chocolate chips and it is wonderful! It took a little over an hour to cook but the three bananas I used were probably well over a cup. Would definitely recommend it!!

  24. 5 stars
    Oh my goodness this recipe is lovely!
    I did forgot to put an egg in but it still worked out amazing thankfully haha 🙂

  25. Absolutely fantastic recipe! Followed it to the letter & was impressed. Thank you for all the foodie inspo!

  26. 5 stars
    This is my second time with the recipe. If used walnut butter as well as a few over ripe apricots. I made two smaller loaves, one with caramel chips and one without. Both were good (the caramel chips really added imo). This one browned a bit quicker and darker likely because of the difference in fats and sugars from peanut butter to walnut butter. Not as obvious a banana taste but a hit for sure. I’m going to keep trying different variations on this great recipe!

  27. 5 stars
    First time making a Peanut Butter Banana Bread. This is so amazing – who doesn`t love peanut butter and bananas. I substituted the flour with whole wheat flour, added an extra banana and used crunchy peanut butter. It turned out to be amazing and will make this again.

  28. 5 stars
    This recipe came together quickly with items already in the pantry.
    The bread was delicious, with a taste of the peanut butter and banana and was excellent paired with morning coffee. If you love peanut butter, make this. Definitely a new household favorite.

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