Peanut Butter Banana Bread Recipe | Moist, Nutty & Delicious
I can’t even begin to tell you how many times I’ve made this Peanut Butter Banana Bread Recipe in my kitchen — it’s become one of my go-to comfort loaves. After mixing in peanut butter and mashed ripe bananas, I always sneak a little extra for taste testing.
The aroma fills the house, and every slice seems to disappear faster than I expect. If you love the combo of peanut butter and banana, you’re going to love this twist on classic banana bread.
And if you enjoy mini desserts, you can also try my Mini Peanut Butter Cup Cheesecakes Recipe for another rich and nutty treat. Let me walk you through the recipe I swear by, step by step.
Ingredients
Here’s what you’ll need to bake one loaf of this peanut butter–infused banana bread:
- 1 ½ cups all-purpose flour — provides the structure and crumb; use fresh flour, not old, to maintain rise
- 1 teaspoon baking soda — helps the loaf rise and keeps it light
- ½ teaspoon kosher salt — balances sweetness
- 1 cup mashed brown bananas (about 3 large very ripe bananas) — the browner, the sweeter and more flavorful
- ½ cup creamy peanut butter — the star; smooth works best for even texture
- ¼ cup unsalted butter, melted and slightly cooled — adds richness and moisture
- ¾ cup packed light brown sugar — gives deep caramel notes and moist crumb
- 1 large egg, at room temperature — binds ingredients and gives structure
- 1 teaspoon pure vanilla extract — enhances the flavors of banana and peanut
Note: serves 12 slices
Pro tip: Let your bananas get spotty and soft — that boosts their sweetness and flavor. Also, melt your butter and let it cool slightly so it doesn’t scramble the egg when mixed.
Variations
To adapt this loaf to different tastes or dietary needs, here are a few twists:
- Dairy-free / vegan: Replace butter with coconut oil or vegan butter, and use a flax or chia egg (1 Tbsp ground flax + 3 Tbsp water) instead of the egg.
- Sugar-free / lower sugar: Swap out the brown sugar for coconut sugar, date sugar, or a monk fruit blend.
- Add-ins: Stir in ½ cup chocolate chips, chopped peanuts, or a swirl of Nutella.
- Nut-free: If peanut allergens are a concern, use sunflower seed butter or soy nut butter (though flavor will change).
- Whole-wheat option: Use half whole-wheat flour, half all-purpose, for added fiber (though the crumb may be a bit denser).
You can also enjoy similar sweet bakes like my Mini Lemon Blueberry Cheesecakes Recipe if you love fruity and tangy flavors.
Cooking Time
Here’s how long this recipe takes:
- Prep Time: 10 minutes
- Cooking Time: 1 hour (approx. 50–65 minutes)
- Total Time: ~1 hour 10 minutes
Equipment You Need
- 9×5-inch loaf pan — to shape the bread
- Mixing bowls — one for dry, one for wet ingredients
- Fork or potato masher — to mash bananas
- Whisk or spoon — to combine dry ingredients
- Spatula — for folding wet and dry together
- Wire cooling rack — to cool the loaf properly
How to Make Peanut Butter Banana Bread Recipe
Preheat and Prepare the Pan
First, I preheat the oven to 350 °F (175 °C) and grease a 9×5 loaf pan (I often spritz with nonstick spray). This ensures the bread releases easily after baking.
Mix Dry Ingredients
In a medium bowl, I whisk together flour, baking soda, and salt. I set it aside so the dry mix is ready when the wet mixture is done—this helps avoid overmixing later.
Combine Bananas, Peanut Butter & Butter
I mash the ripe bananas until smooth, then stir in the peanut butter and cooled melted butter until well combined. This step builds the creamy, nutty core of the loaf.
Add Sugar, Egg, and Vanilla
Next I fold in the brown sugar, then crack in the egg and stir with the vanilla extract until everything is evenly blended.
Combine Wet and Dry Gently
I pour the wet mixture into the bowl with flour, and fold them together until just incorporated—being careful not to overmix, or the bread may be tough.
Bake and Cool
I transfer the batter into the prepared loaf pan and bake for 50 to 65 minutes (checking at 50) until a toothpick comes out clean. Then I let it cool in the pan 10 minutes, run a knife around the edges, remove, and finish cooling on a wire rack.
Additional Tips for Making This Recipe Better
Here are some tricks I’ve learned from making this loaf dozens of times:
- Use very ripe bananas — I let bananas get speckled and soft for maximum flavor.
- Don’t overmix — I stop mixing as soon as dry + wet ingredients are just combined for a tender crumb.
- Check early — ovens vary, so I test the loaf starting at 50 minutes, then every 5 minutes to avoid overbaking.
- Let it cool slightly — I slice when still a bit warm so it’s easier to cut without crumbling.
- Swirl extra peanut butter — sometimes I warm a tablespoon of peanut butter and swirl it on top before baking for a gorgeous swirl.
How to Serve Peanut Butter Banana Bread Recipe?
This loaf is wonderful on its own, but there are ways to dress it up. I like to drizzle a little honey or melted peanut butter on top of slices. A spread of extra peanut butter, a sprinkle of chopped peanuts, or a dusting of powdered sugar makes it look elegant. Serve warm or room temperature, perhaps with a side of yogurt or fresh berries for contrast. Slice thick or thin depending on your appetite!
Nutritional Information
Here’s a quick snapshot of the nutrition per slice (1 of 12):
- Calories: 227 kcal
- Protein: 4 g
- Carbohydrates: 31 g
- Fat: 9 g
Make Ahead and Storage
Storage (Room Temperature)
I wrap the cooled loaf in plastic wrap (or foil) and keep it on the counter — it stays fresh for up to 3 days.
Freezing
When fully cooled, I wrap the loaf tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 1 month.
Reheating / Restoring
To warm a slice, I microwave it briefly (10–20 seconds) or toast lightly. This brings back the soft texture and enhances the peanut butter aroma.
Why You’ll Love This Recipe
Here are a few reasons I keep baking this loaf:
- It’s simple and fast — only ten minutes prep and one bowl mixing (really).
- It’s rich in flavor — banana and peanut butter complement each other beautifully.
- It offers flexibility — you can make it dairy-free, sugar-reduced, or add mix-ins.
- It holds up well — stays moist for days and even freezes nicely.
- It’s comforting and crowd-pleasing — both kids and adults seem to devour it.
Peanut Butter Banana Bread Recipe
Ingredients
Method
- First, I preheat the oven to 350 °F (175 °C) and grease a 9×5 loaf pan (I often spritz with nonstick spray). This ensures the bread releases easily after baking.
- In a medium bowl, I whisk together flour, baking soda, and salt. I set it aside so the dry mix is ready when the wet mixture is done—this helps avoid overmixing later.
- I mash the ripe bananas until smooth, then stir in the peanut butter and cooled melted butter until well combined. This step builds the creamy, nutty core of the loaf.
- Next I fold in the brown sugar, then crack in the egg and stir with the vanilla extract until everything is evenly blended.
- I pour the wet mixture into the bowl with flour, and fold them together until just incorporated—being careful not to overmix, or the bread may be tough.
- I transfer the batter into the prepared loaf pan and bake for 50 to 65 minutes (checking at 50) until a toothpick comes out clean. Then I let it cool in the pan 10 minutes, run a knife around the edges, remove, and finish cooling on a wire rack.
Notes
- Use very ripe bananas — I let bananas get speckled and soft for maximum flavor.
- Don’t overmix — I stop mixing as soon as dry + wet ingredients are just combined for a tender crumb.
- Check early — ovens vary, so I test the loaf starting at 50 minutes, then every 5 minutes to avoid overbaking.
- Let it cool slightly — I slice when still a bit warm so it’s easier to cut without crumbling.
- Swirl extra peanut butter — sometimes I warm a tablespoon of peanut butter and swirl it on top before baking for a gorgeous swirl.