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Peanut butter banana bread is the ultimate comfort bake. It’s soft, tender, and loaded with the sweet banana flavor we all love, plus the rich, nutty swirl of peanut butter. It’s an irresistible combo that makes every slice taste special.
What makes this loaf stand out is the balance of flavors and textures. The bananas keep it moist, while the peanut butter adds depth and just the right touch of salty sweet indulgence. It’s delicious plain, but even better with a smear of butter, Nutella, or jelly.
If you’re a fan of easy sweet breads, be sure to try our Cream Cheese Banana Bread, Blueberry Bread, Snickerdoodle Bread, and Zucchini Bread next. They’re all favorites at our house!
Why we think you’ll love it:
- Loved by all. Family approved and kid friendly with the peanut butter twist.
- Easy. Simple ingredients and one bowl mixing make cleanup easy.
- Make ahead. Freezer friendly for grab and go breakfasts or snacks.
Peanut Butter Banana Bread Ingredients
- Sugar (1 cup) – Sweetens the loaf and balances the peanut butter’s saltiness.
- Unsalted butter, salted (½ cup) – Adds richness and tender texture.
- Creamy peanut butter, divided (½ cup) – Infuses nutty flavor into the batter and creates a pretty swirl on top.
- Eggs (2) – Bind the ingredients together and give structure.
- Vanilla extract (1 teaspoon) – Rounds out the flavors with a warm note.
- Milk (3 tablespoons) – Keeps the batter smooth and prevents dryness.
- All-purpose flour (2 cups) – Forms the base of the bread with structure and softness.
- Salt (½ teaspoon) – Enhances flavor and balances the sweetness.
- Baking soda (½ teaspoon) – Helps the bread rise properly.
- Baking powder (1 teaspoon) – Gives extra lift and lightness.
- Bananas (3 overripe and mashed) – Bring natural sweetness and keep the bread moist. You can wait for the bananas to brown on their own, but that can take several days. To speed up to process naturally you can place the bananas in a brown paper bag or you can ripen bananas in the oven or microwave.
How to Make Peanut Butter Banana Bread
PREP. Preheat the oven to 325°F. Grease a 9 x 5-inch loaf pan and line with parchment paper, then set aside.
(The best way that I’ve found to prevent the bread from sticking to the bread pan is to spray the pan with cooking spray, then line it with parchment paper, making sure that it overhangs a little on each side).
WET INGREDIENTS. In a large bowl or the bowl of a stand mixer, cream together the sugar, butter, and ¼ cup peanut butter until light and fluffy. Add the eggs, vanilla, and milk, and mix until smooth.
DRY INGREDIENTS. Add the flour, salt, baking soda, and baking powder, and mix until just combined. Fold in the mashed bananas and pour into the prepared loaf pan. (I like to add the bananas last so there are still some small chunks of banana in the finished bread.)
SWIRL. Scoop the remaining ¼ cup peanut butter into a Ziploc bag, and cut the corner off the bag. Pipe three lines of peanut butter across the top of the batter, then drag a toothpick or skewer through the batter to swirl the peanut butter.
BAKE. Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Kristyn’s Recipe Tips
- Use super ripe bananas. The darker and spottier, the better! They mash easily and add natural sweetness.
- Don’t over-mix. Mix the dry and wet ingredients until just combined so the bread stays soft and tender.
- Swirl smartly. For the prettiest swirl, make three even lines of peanut butter and gently drag a toothpick back and forth.
- Check early. Start testing at 55 minutes, since oven times vary. You don’t want to dry it out.
- Make ’em mini. Try baking in mini loaf pans or muffin tins for quick snacks and gifting.
Peanut Butter Banana Bread Recipe
Ingredients
- 1 cup sugar
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter divided
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 3 bananas overripe and mashed
Instructions
- Preheat the oven to 325°F. Grease a 9 x 5 loaf pan and line with parchment paper, then set aside.
- In a large bowl or the bowl of a stand mixer, cream together the sugar, butter, and ¼ cup peanut butter until light and fluffy. Add the eggs, vanilla, and milk, and mix until smooth.
- Add the flour, salt, baking soda, and baking powder, and mix until just combined. Fold in the mashed bananas and pour into the prepared loaf pan.
- Scoop the remaining ¼ cup peanut butter into a ziplock bag, and cut the corner off the bag. Pipe three lines of peanut butter across the top of the batter, then drag a toothpick or skewer through the batter to swirl the peanut butter.
- Bake 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Video
Notes
- Use extra-ripe bananas for the sweetest, richest flavor.
- For a crunchy twist, substitute crunchy peanut butter or add chopped nuts.
- Swirl extra peanut butter on top before baking for a bakery-style look.
- Wrap tightly and freeze for up to 3 months—perfect for make-ahead breakfasts.
- Try baking in mini loaf pans or muffin tins for quick snacks and gifting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
If your bread comes out of the oven with a crack on top – it turned out just right! It will expand when cooking and let steam out of the top. If the top has already formed a crust then it cracks to allow the steam to escape.
With just a couple of adjustments, you can make muffins. Fill each muffin tin ⅔ of the way full add a bit of peanut butter on top and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
No need to store in the refrigerator, simply keep the bread on the counter in an airtight container or wrapped in plastic for a few days.
Wrap in plastic wrap or aluminum foil and place in a Ziploc bag in the freezer for up to 3-4 months.
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This recipe was originally published July 2018.
Just made the bread oh my my moist and delicious 😋 little banana little peanut butter will be making alot
Delicious recipe! Perfection thank you
Hi there I have tried your Recipe it is in my Oven right Now Thankyou for Sharing it in here HUGS Patricia
I made this a couple days ago to use up some bananas, and it’s incredible. I added 1/2 tsp cinnamon and baked it in a 8.4 x 6.4 inch pan and it still came out perfect.
I made this and took it into work and my boss said it’s the best banana bread he’s ever had. I’ve made it like 10 times now; I even buy mushy bananas on purpose just to make this recipe haha. It’s very moist and rich, and super easy to make. 10/10
Could I make this in a 9×13 cake pan instead? What temperature and baking time would you recommend? I want to take it to a potluck and cut in two inch squares
I love peanut butter and banana bread so nice and soft and moist. I couldn’t eat one slice right away I had to eat too. Thank you again.
This PB Banana loaf is super moist. So delicious.
Thanks
I think the nutritional information is incorrect. A serving at 10 grams would be a little more than 2 1/2 teaspoons. Just a mom of a Type 1 Diabetic trying to prevent lows 😉 In process of making this, so I will have the weighted value when done if interested. Dough was amazing!! Fantastic flavor!!
Amazing. Thank you. I separated the mix and added mini chocolate chips to half. However, this recipe stands on its own💙