Peanut butter banana bread is the kind of comforting bake that makes a kitchen feel warm and welcoming. It’s soft, nutty, and full of classic banana bread flavor with a creamy peanut butter twist. Whether you’re baking for breakfast, a snack, or a simple dessert, this loaf hits that sweet spot between wholesome and indulgent.
You don’t need fancy equipment or hard-to-find ingredients—just a bowl, a whisk, and a few ripe bananas. If you love banana bread and peanut butter, this recipe brings them together in the best way.
Table of Contents
Why This Recipe Works
- Ripe bananas add moisture and sweetness: Overripe bananas keep the bread soft and tender without needing a ton of sugar.
- Peanut butter boosts flavor and structure: It adds richness and a light nuttiness while helping the crumb stay moist.
- Oil plus peanut butter = perfect texture: A little neutral oil supports that soft, sliceable crumb without making it heavy.
- Brown sugar for depth: Brown sugar adds a caramel note that pairs perfectly with bananas and peanut butter.
- Simple mixing method: No mixer needed—just combine wet and dry ingredients gently to avoid tough bread.
What You’ll Need
- 3 large very ripe bananas (about 1 1/4 cups mashed)
- 1/2 cup creamy peanut butter (not natural stir-in if possible)
- 1/3 cup neutral oil (like canola, vegetable, or light olive oil)
- 2 large eggs, room temperature
- 2/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon (optional but recommended)
- 1/2 cup chocolate chips or chopped chocolate (optional)
- 1/3 cup chopped roasted peanuts (optional, for crunch)
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
- Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
- Whisk the wet ingredients: Add the peanut butter, oil, eggs, brown sugar, and vanilla to the bananas.Whisk until smooth and well combined.
- Combine the dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.
- Bring it together: Add the dry mixture to the wet ingredients. Stir gently with a spatula until just combined. Do not overmix.
- Fold in extras: If using chocolate chips or peanuts, fold them in now.Reserve a few to sprinkle on top if you like.
- Fill the pan: Pour the batter into the prepared pan. Smooth the top and add any reserved toppings.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top is browning too fast, tent with foil for the last 10–15 minutes.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out and cool completely on a wire rack before slicing.
- Slice and serve: For clean slices, wait until the loaf is fully cool.Enjoy as-is or warm a slice and add a thin spread of peanut butter or a drizzle of honey.
Storage Instructions
- Room temperature: Wrap tightly or store in an airtight container for up to 3 days. A paper towel in the container helps absorb excess moisture.
- Refrigerator: Store up to 1 week, wrapped well. Let slices come to room temperature or warm briefly before serving.
- Freezer: Slice, wrap each piece, and freeze in a zip-top bag for up to 3 months.Thaw on the counter or toast straight from frozen.
Health Benefits
- Bananas provide potassium and fiber: They support heart health and help keep you satisfied.
- Peanut butter offers healthy fats and protein: These nutrients make the bread more filling and help steady energy.
- Lower sugar than many cakes: Relying on ripe bananas means you can keep added sugar moderate while maintaining great flavor.
- Whole-grain option: You can swap part of the flour for whole wheat to add more fiber without losing tenderness.
Common Mistakes to Avoid
- Using under-ripe bananas: Green or just-yellow bananas won’t mash well or give enough sweetness and moisture.
- Overmixing the batter: This develops gluten and leads to a tough, dense loaf. Mix just until the flour disappears.
- Wrong peanut butter type: Natural peanut butter that separates can make the texture greasy. If using it, stir extremely well and measure carefully.
- Cutting too soon: Slicing while hot can cause crumbling.Let it cool so the crumb sets.
- Overbaking: Dry bread is usually from overbaking. Start checking at 55 minutes and use the toothpick test.
Alternatives
- Flour swaps: Use 1 cup all-purpose plus 3/4 cup white whole wheat flour for more fiber. For gluten-free, use a 1:1 baking blend with xanthan gum.
- Nut-free version: Replace peanut butter with sunflower seed butter or tahini.Note: sunflower seed butter may turn the crumb slightly green due to a natural reaction—harmless but expected.
- Dairy-free add-ins: Choose dairy-free chocolate chips or skip them. The base recipe contains no dairy.
- Lower sugar: Reduce brown sugar to 1/2 cup if your bananas are very ripe. The loaf will still be flavorful.
- Mix-ins: Try chopped dates, raisins, or a swirl of jam.A ribbon of strawberry or raspberry jam pairs beautifully with peanut butter.
- Muffin format: Scoop into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes.
FAQ
Can I use natural peanut butter?
Yes, but stir it very well to fully incorporate the oil, and measure by weight if possible. Natural peanut butter can make the batter looser, so avoid adding extra oil and don’t overmix.
How ripe should the bananas be?
Use bananas with lots of brown spots or even mostly brown skins. The riper they are, the sweeter and more moist your bread will be.
What if I don’t have brown sugar?
Use the same amount of granulated sugar and add 1 teaspoon of molasses if you have it.
If not, plain white sugar works, but you’ll lose a bit of caramel depth.
How do I prevent the bread from sinking in the middle?
Measure ingredients accurately, avoid overmixing, and make sure your baking soda and powder are fresh. Bake until fully set in the center and let it cool in the pan briefly before moving it to a rack.
Can I make it without eggs?
Yes. Replace the eggs with 1/2 cup unsweetened applesauce or 2 flax “eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons water).
Expect a slightly denser crumb.
Why is my loaf dry?
It was likely overbaked or the bananas weren’t ripe enough. Next time, check doneness earlier and use spotty bananas. A light brush of warm honey or simple syrup can help revive a dry loaf.
Can I add a peanut butter swirl?
Absolutely.
Warm 2–3 tablespoons of peanut butter until runny, dollop on top of the batter, and swirl with a knife before baking.
Final Thoughts
Peanut butter banana bread is a cozy bake that delivers comfort with minimal effort. It’s moist, flavorful, and flexible enough to suit your pantry and preferences. Keep ripe bananas on hand, stir gently, and let the oven do the rest.
Whether you enjoy it plain, studded with chocolate, or toasted with a little extra peanut butter, this loaf is an easy win any day of the week.
Ingredients
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
- Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
- Whisk the wet ingredients: Add the peanut butter, oil, eggs, brown sugar, and vanilla to the bananas. Whisk until smooth and well combined.
- Combine the dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.
- Bring it together: Add the dry mixture to the wet ingredients. Stir gently with a spatula until just combined. Do not overmix.
- Fold in extras: If using chocolate chips or peanuts, fold them in now. Reserve a few to sprinkle on top if you like.
- Fill the pan: Pour the batter into the prepared pan. Smooth the top and add any reserved toppings.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top is browning too fast, tent with foil for the last 10–15 minutes.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out and cool completely on a wire rack before slicing.
- Slice and serve: For clean slices, wait until the loaf is fully cool. Enjoy as-is or warm a slice and add a thin spread of peanut butter or a drizzle of honey.
