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Peanut Butter Banana Bread

Maria G. Brooks
Peanut Butter Banana Bread is a decadent and moist twist on the classic banana bread.
This bread combines the sweetness of ripe bananas with the rich, nutty flavor of peanut butter, resulting in a flavorful, satisfying treat.
Perfect for breakfast, snacks, or dessert, this recipe is simple to prepare and versatile, allowing for add-ins like chocolate chips or chopped peanuts.
With its smooth texture and the extra protein from peanut butter, it's a delicious and filling option for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 200 kcal

Equipment

  • 1 loaf pan (9x5 inches)
  • 1 Mixing Bowl (Large)
  • 1 Whisk
  • 1 Fork or Potato Masher (for mashing bananas)
  • 1 Spatula
  • 1 Measuring Cups and Spoons

Ingredients
  

  • 2 Ripe Bananas mashed
  • ½ cup Peanut Butter smooth or chunky
  • 1 ½ cups All-Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ¾ cup Brown Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • ¼ cup Butter or Oil melted

Optional:

  • ½ cup Chocolate Chips
  • ¼ cup Chopped Peanuts

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
  • Mash the bananas in a large mixing bowl until smooth with a few chunks remaining.
  • Mix the wet ingredients: Add the peanut butter, melted butter (or oil), brown sugar, eggs, and vanilla extract to the mashed bananas. Stir well until fully combined.
  • Whisk together dry ingredients: In a separate bowl, combine the flour, baking soda, and salt.
  • Combine the wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
  • Add optional ingredients: If desired, fold in chocolate chips or chopped peanuts for extra flavor and texture.
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover with aluminum foil for the last 10-15 minutes.
  • Cool the bread in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • Serve: Slice and enjoy!

Notes

Recipe Notes

  • Bananas: The riper the bananas, the sweeter and moister your bread will be.
  • Peanut Butter: You can use either smooth or chunky peanut butter, depending on your preference. The smooth peanut butter results in a more uniform texture, while chunky adds extra texture to the bread.
  • Add-ins: Feel free to customize your bread with chocolate chips, chopped peanuts, or other mix-ins like raisins or dried cranberries for variety.
  • Storage: Store in an airtight container at room temperature for 3-4 days, or wrap in plastic wrap and foil and freeze for up to 2-3 months.
Keyword Peanut Butter Banana Bread