Peanut Butter Banana Bread is a cozy, delicious treat that combines the sweetness of ripe bananas with the creamy, nutty flavor of peanut butter. This bread is moist and soft with just the right amount of sweetness, making it perfect for breakfast, a snack, or even a simple dessert. It has a lovely golden crust and a tender crumb that makes every bite feel like a warm hug.
I love making this bread when I have a few bananas that are way too ripe to eat on their own. Mixing peanut butter right into the batter gives it an extra richness that makes it feel special but still super easy to throw together. A little tip I have is to swirl some extra peanut butter on top before baking—it creates a yummy, slightly crunchy topping that everyone always asks about!
One of my favorite ways to enjoy this bread is toasted with a thin spread of butter or some more peanut butter on top. It’s such a comforting snack, especially with a cup of coffee or tea. I’ve shared this recipe with friends a lot because it’s simple but feels like a treat, and it’s great for using up bananas so nothing goes to waste.
Key Ingredients & Substitutions
Bananas: Ripe bananas are the heart of this bread. They add natural sweetness and moisture. The riper, the better—look for bananas with brown spots for the best flavor and texture.
Peanut Butter: Creamy peanut butter blends smoothly, but chunky adds a nice texture. If you’re allergic or want a change, almond or sunflower seed butter work well too.
Flour: All-purpose flour works best for a tender crumb. For a healthier twist, try whole wheat flour, but use half whole wheat and half all-purpose to keep it soft.
Sugar: Granulated sugar balances the flavors. You can replace it with coconut sugar or honey for a different sweetness or to reduce refined sugar.
How Do You Get Moist, Tender Banana Bread Every Time?
The key to moist banana bread lies in careful mixing and baking:
- Don’t overmix: When you add the dry ingredients, fold them gently just until combined. Overmixing develops gluten, making bread tough.
- Use ripe bananas: Overripe bananas are naturally moist and sweet, lending moisture without extra liquid.
- Check your baking time: Start checking the bread at 60 minutes. Overbaking dries it out. Use a toothpick to test; it should come out with a few moist crumbs.
- Cool properly: Let the bread cool in the pan for a bit before transferring to a rack—this helps it stay moist and not soggy.
Equipment You’ll Need
- 9×5 inch loaf pan – I like it because it gives the bread the perfect shape and size for slicing.
- Mixing bowls – a large one for the wet ingredients and a medium one for the dry ingredients make mixing easy.
- Whisk or spoon – helps combine the flour mixture and ensures everything is well mixed without overdoing it.
- Rubber spatula – great for folding in the dry ingredients gently and scraping the bowl clean.
- Toothpick or cake tester – to check when the bread is done without tearing it.
Flavor Variations & Add-Ins
- Chocolate chips: Add 1/2 cup for a sweet surprise in every bite, perfect for chocolate lovers.
- Nuts: Stir in chopped walnuts or pecans for crunch and extra flavor.
- Spices: A pinch of cinnamon, nutmeg, or allspice adds warmth and depth to the bread.
- Swirl of jam or Nutella: Spoon a little into the batter before baking for an extra treat.
Peanut Butter Banana Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter (creamy or chunky as preferred)
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/4 cup milk (optional, for moisture if needed)
- Extra peanut butter for drizzling (optional)
Time You’ll Need:
This peanut butter banana bread takes about 15 minutes to prepare and 60-65 minutes to bake. After baking, give it about 10 minutes to cool in the pan, plus additional time to cool completely on a wire rack before slicing and serving.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or simply line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure the leavening agent is evenly distributed.
3. Combine Wet Ingredients:
In a large bowl, beat the softened butter, peanut butter, and sugar together until the mixture is creamy and smooth. Then add the eggs one at a time, beating well after each addition for a well-incorporated batter.
4. Add Bananas and Vanilla:
Stir in the mashed ripe bananas and vanilla extract until everything is combined. These add natural sweetness and moisture to your bread.
5. Bring It All Together:
Gradually fold the dry ingredients into the wet mixture using a spatula or spoon, mixing gently until just combined. If the batter feels very thick, you can stir in up to 1/4 cup of milk to loosen it a bit.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and spread it evenly. Bake in the preheated oven for 60-65 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready!
7. Cool and Finish:
Let the bread cool in the pan for around 10 minutes to settle, then transfer it to a wire rack to cool completely. Once cooled, drizzle extra peanut butter on top for a rich, glossy finish like in the picture. Warm the peanut butter slightly if you want it easier to drizzle.
8. Slice and Serve:
Cut your banana bread into slices and enjoy as a perfect snack, breakfast, or dessert treat!
Can I Use Frozen Bananas for This Recipe?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps keep the batter from becoming too watery.
Can I Substitute Almond Butter for Peanut Butter?
Absolutely! Almond butter works great and gives a slightly different nutty flavor. Just use the same amount as peanut butter called for in the recipe.
How Should I Store Leftover Banana Bread?
Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week or freeze slices for up to 3 months.
Can I Make This Bread Ahead of Time?
Yes! You can bake it the day before and keep it wrapped at room temperature. Toasting slices before serving helps refresh the texture and bring out flavors.