Peanut Butter Banana Bread

Peanut butter banana bread is a rich, moist twist on the classic banana bread recipe. The nutty flavor of peanut butter blends perfectly with the sweetness of ripe bananas, creating a comforting loaf that’s great for breakfast, snacking, or even dessert.

Why You’ll Love This Recipe

I love this banana bread because it’s extra flavorful and feels a little more indulgent than the traditional version. The peanut butter makes it dense and rich, while the bananas keep it moist and naturally sweet. I also like how versatile it is—I can enjoy it plain, spread with more peanut butter, or even toasted for a warm treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed

• Creamy peanut butter

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter, melted (or oil)

• Brown sugar

• Eggs

• Vanilla extract

• Optional: chocolate chips or chopped peanuts for mix-ins

Directions

I begin by mashing the bananas in a large bowl until smooth, then whisking in the peanut butter, melted butter, brown sugar, eggs, and vanilla until well combined.

In a separate bowl, I mix together flour, baking soda, and salt. I gently fold the dry ingredients into the wet mixture, being careful not to overmix. If I want to add chocolate chips or peanuts, I stir them in at this point.

I pour the batter into a greased loaf pan and bake until the bread is golden brown and a toothpick inserted in the center comes out clean. Once done, I let it cool in the pan for a few minutes before transferring it to a rack.

Servings and timing

This recipe makes 1 loaf, about 10 slices. It usually takes me 15 minutes to prep and 55–65 minutes to bake, so the bread is ready in about 1 hour and 15 minutes.

Variations

Sometimes I swirl extra peanut butter into the top of the loaf before baking for a pretty and flavorful finish. I also like adding chocolate chips, which pair perfectly with both banana and peanut butter. For a crunchier loaf, I top it with chopped peanuts or granola before baking.

storage/reheating

I store the bread wrapped tightly at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, I freeze slices individually wrapped for up to 2 months. To reheat, I microwave a slice for about 20 seconds or toast it lightly.

FAQs

Can I use natural peanut butter?

Yes, I can use natural peanut butter, but I make sure it’s well stirred so the oil doesn’t separate in the batter.

Do I need to use very ripe bananas?

Yes, the riper the bananas, the sweeter and more flavorful the bread will be.

Can I make this recipe vegan?

Yes, I can swap the eggs for flax eggs and use oil or vegan butter to make it plant-based.

Can I bake this in muffin form?

Yes, I can divide the batter into muffin tins and bake for about 20–22 minutes for peanut butter banana muffins.

How do I keep banana bread moist?

I avoid overbaking, store it tightly wrapped, and sometimes add a spoonful of sour cream or yogurt to the batter for extra moisture.

Conclusion

Peanut butter banana bread is one of my favorite ways to use up ripe bananas because it turns into such a comforting and flavorful treat. I like how the peanut butter adds richness and depth, making it perfect to enjoy any time of day. Whether I slice it warm out of the oven or toast it for breakfast, it never lasts long in my kitchen.