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Peanut Butter Banana Bread Recipe
Ben Carraoli

Peanut Butter Banana Bread Recipe

I can’t even begin to tell you how many times I’ve made this Peanut Butter Banana Bread 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.
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Prep Time 10 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Next I fold in the brown sugar, then crack in the egg and stir with the vanilla extract until everything is evenly blended.
  5. 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.
  6. 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.