Peanut Butter Banana Bread is a deliciously moist and flavorful treat that combines the sweet, creamy taste of ripe bananas with the rich, nutty goodness of peanut butter. This bread has a soft crumb and just enough sweetness, making it perfect for breakfast, a snack, or an easy dessert.
I love making this bread because it feels like a little bit of comfort in every bite. The peanut butter adds a wonderful depth of flavor that pairs so well with the natural sweetness of bananas. Plus, it’s really simple to whip up, and I find it fills the house with the most inviting aroma while baking.
My favorite way to enjoy peanut butter banana bread is warm, straight from the oven, with a little bit of butter melting on top. It’s perfect with a cup of coffee or tea. Sometimes, I even toast a slice for an extra crispy outside and soft inside – it’s a small twist that always makes me smile.
Key Ingredients & Substitutions
Bananas: Use very ripe bananas with lots of brown spots. They are sweeter and mash easily, giving the bread natural sweetness and moisture. If you’re short on bananas, you can add a little applesauce for extra moisture.
Peanut Butter: Creamy peanut butter works best for a smooth mix and rich flavor. Natural peanut butters can also be used but may affect texture slightly. If you have a nut allergy, sunflower seed butter is a good alternative.
Baking Soda: This helps the bread rise and creates a light crumb. Make sure it’s fresh, as old baking soda can lead to dense bread.
Chopped Peanuts (Optional): These add crunch and a nice nutty texture. You can substitute with chopped walnuts or pecans if preferred, or skip them for a smoother bite.
How Can I Avoid Overmixing the Batter?
Overmixing the batter is an easy pitfall that can make your bread tough instead of tender. Here’s how to mix just enough:
- After combining your wet ingredients, sprinkle in the flour, baking soda, and salt all at once.
- Gently fold with a spatula or wooden spoon, stirring only until you no longer see dry flour.
- It’s okay if the batter looks a bit lumpy—this helps keep your bread light.
- Save any nuts for folding in last to avoid breaking them up too much.
- Mixing thoroughly but quickly will give you a soft, moist banana bread every time.
Equipment You’ll Need
- 9×5 inch loaf pan – I recommend it because it’s the perfect size to shape the bread evenly and bake all around.
- Mixing bowls – choose a large one for mashing bananas and combining ingredients easily.
- Fork or potato masher – makes mashing ripe bananas quick and smooth.
- Spatula or wooden spoon – great for gently folding in ingredients without overmixing.
- Measuring cups and spoons – for accurate measurement of ingredients.
- Baking sheet (optional) – to catch any drips when you pour the batter.
- Cooling rack – helps keep the bread crust crispy and cools it evenly after baking.
Flavor Variations & Add-Ins
- Chocolate chips – stir in a handful for a sweet, melty surprise inside the bread.
- Honey or maple syrup – replace some of the brown sugar for a different sweetness profile.
- Swirl in Nutella or caramel sauce – add a fun, gooey flavor burst in the middle.
- Different nuts – swap chopped peanuts for walnuts, pecans, or even chopped almonds for varied texture and flavor.
Peanut Butter Banana Bread
Ingredients You’ll Need:
- 3 ripe bananas, mashed
- 1/2 cup creamy peanut butter, plus extra for drizzling
- 1/3 cup melted butter
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped peanuts (optional, for texture)
How Much Time Will You Need?
Total time is about 1 hour and 15 minutes. Prepare the batter in 15 minutes, bake for around 60 minutes, then allow the bread to cool before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Set your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan so the bread doesn’t stick.
2. Mix the Wet Ingredients:
In a large bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter, then add the peanut butter and brown sugar, mixing well. Beat in the egg and vanilla extract.
3. Combine Dry Ingredients and Mix Batter:
Sprinkle the baking soda and salt over the mixture. Add the flour, stirring gently just until the flour disappears—try not to overmix. If you like, fold in the chopped peanuts for some extra crunch.
4. Bake the Bread:
Pour the batter into the prepared loaf pan, spreading it evenly. Place it in the oven and bake for about 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
5. Cool and Serve:
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool fully. Drizzle extra peanut butter on top while warm if you like. Slice and enjoy your moist, delicious peanut butter banana bread warm or at room temperature!
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 prevent the batter from becoming too watery.
Can I Substitute Almond Butter for Peanut Butter?
Absolutely! Almond butter or other nut butters work well and add a slightly different flavor. Just use the same amount as the peanut butter called for in the recipe.
How Should I Store Leftover Banana Bread?
Keep leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw overnight before serving.
Can I Add Chocolate Chips or Other Mix-Ins?
Definitely! Chocolate chips, dried fruit, or different nuts can be folded in at step 7 for extra flavor and texture. Just don’t overmix the batter.
