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 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!
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
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
- Best Banana Bread
- Blueberry Banana Bread
- Buttermilk Banana Bread
- Chocolate Banana Bread
- Chocolate Peanut Butter Banana Bread
- Chocolate Chip Banana Bread
- Banana Nut Bread
Peanut Butter Banana Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup mashed brown bananas you will need 3 large brown bananas
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter melted and slightly cooled
- 3/4 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
Have you tried this recipe?
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Thanks for Sharing!
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With a schmear of PB on top, and you’ll be in banana bread heaven!!
Yes!
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!
It is so important! We are thankful our boys aren’t allergic.
I use WOW soy butter instead. Husband has severe peanut allergy…. works beautifully!!
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.
Peanut butter is a game changer!
I will add chocolate chips too.
My 2 yo great niece LOVES both peanut butter & banana bread. I’ll be making this for her soon. Thanks!
Yay! Have fun!
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.
So happy you liked the bread!
Looks delicious Maria.Keep it up!
Thanks!
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!
Thanks Heather! The message is so important.
oh man, this is my weakness! I adore peanut butter in all forms!
Me too!
and I’m giving it 5 stars FOR SURE!
Thank you!
Oooooo what a dangerous flavor!!!
The best!
This bread is so perfect! Best flavor combo!
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.
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.
Has anyone made this recipe with chunky peanut butter?
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
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.
Glad you liked the bread.
In the ingredients list, it doesn’t list how many eggs to use?
See the recipe, it says 1 large egg.
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!
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.
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!!
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
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!
Please you didn’t add milk why is that?
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.
When making into muffins only cook for 30 minutes makes a great grab and go breakfast!
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!
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
I hope he loves the bread!
Would love to make this but have you got ingredients in UK measure?
Many thanks
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!
LOVE this recipe! I added walnuts as well!
Love the nut addition! Glad you loved it!
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
YUM! Glad you liked the banana bread!
So good!! I made them into muffins and got 16!
This was soooo darn good! I love, both, peanut butter and banana bread so this was like winning the lottery for me. Layering some additional PB on top of a slice is like….well, “icing on the cake”! I’m going to attempt to make this with almond flour since I’m attempting to primarily use grain-free flours. If that doesn’t work though, I’ll continue using all-purpose flour because I WILL be making this bread again….and again….and again….:)
I only had 2 bananas and added an apple sliced thinly along with a few chopped up walnuts–so goooood! Great recipe and nice balance!
added chopped peanuts and some peanut butter chips. fabulous
The timing is off, burned this bread really bad when I only had it in for about 45 minutes. Maybe check it after 25-30 minutes…
I had a bowl full of brown bananas, so I had to make this!! Used natural chunky peanut butter and added mini semisweet chocolate chips to the batter and a few more on top – delicious. I will definitely be making this again!!
Glad you loved the recipe!
This was awesome! I added about 1/2 cup peanut butter chips as well. I have made banana bread for years with the same recipe that I love but I don’t think I will ever use my old recipe again.
I made the recipe, only subbing white spelt flour (all I had), and it was delicious. Perfect hit of peanut butter. I am making another loaf today for the week.
I just made this last night, be careful with cooking time, I would check at 50 min. Also, would use oil instead of butter…a little dry, but really good flavor!!! Will be trying again!
Thanks for the recipe. What a delicious cake!
Wonderful peanut butter banana bread! And so easy to make. This is my new “best banana bread” recipe. THANK YOU.
Delicious! Glad I found the recipe 🙂
The recipe was great! Thank you very much
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.
So yummy!
Anyone try a celiac, wheat free, version. What did you use?
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!
This was I did add 1/2 cup mini chocolate chips too it as well .. followed recipe expect the choc chips yum!!
Where are the amounts of Ingreds?
Scroll down past ingredient list or click view recipe
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!
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.
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.
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!
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.
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!
Thank you for the recipe. I would love to make this. Did you use natural or regular peanut butter (ie Jiff or Skippy)?
Both will work. If you use natural, just make sure you stir it really well before measuring.
Can I sub in white whole wheat flour for the AP flour?
Sure!
Agree with all of the comments! What a delicious, moist, tasty and easy recipe. Thank you!!!
Glad you loved the bread.
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?
Delicious! I substituted Truvia blend for brown sugar and added chocolate chips. Moist and yummy!
Can I use bread machine for this recipe?
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
I love peanut butter too:)
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!!!
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
You can, but it will dry the bread out. I prefer storing on the counter or freezing it.
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!
I love this one too!
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.
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.
Seriously? Why just make it and see if it’s good… Every other review said it was delicious… But obviously you know everything…
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♀️
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.
Chocolate is always a good idea:)
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!
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
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.
I am so glad you love it!
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.
Yay! Glad you love my recipe!
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.
SO glad you loved it!
Very easy turned out wonderful and flavorful. First time making it kids live it and so do I .
I am so glad you loved the bread!
I only have an 8 1/2 x 4 1/2 pan. Will that work instead?
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
I will have to try crunchy peanut butter!
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!!
Chocolate is always a good idea:)
I was surprised it was baking soda instead of baking powder. I could taste the soda when it came out.
Oh my goodness this recipe is lovely!
I did forgot to put an egg in but it still worked out amazing thankfully haha 🙂
Glad you loved the banana bread.