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
Video
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.
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.
I love this peanut butter banana bread recipe of yours i added extra 1/3 cup of peanut butter and 1/2 cup raisin and it turned out perfect. And btw i used crunchy peanut butter.
Good idea! Thank you for trying it! Glad you liked it!
This was so moist and delicious, I’m really glad I took the risk & made two loaves right from the get-go. It was such a nice change from plain banana bread, or the monkey bars I normally make with leftover ‘nanners. I did have to increase the bake time by about 15 minutes (for a total of 85 minutes in the oven) but that was probably due to having two loaves in at once, plus my oven is wonky. My husband & I both agreed that the peanut butter on top wasn’t great, so next time I’ll either leave it off completely or use Nutella. Thank you for the yummy recipe!
You are so welcome! I am glad you gave it a try 🙂
aBSOLUTELY TOP NOTCH! THANKS FOR SHARING!
Oh, I am so glad you think that! Thank you for letting me know!
The BEST banana bread recipe ever, and we have tried plenty! this just became a forever recipe in our house. thank you!
Awe, I am so glad you like it! Thank you for sharing that!
To dry for me. It is tasty but not moist. I MIght have to EXPLORE with the ingredients.
Thanks for trying it!
I used self raising flour so i opted out baking powder, and also Reduced about 30% sugar, the cake is so good! Moist and fluffY, cant get enough of it. Thank you for the recipe ?
Thanks for sharing what you did! Glad it worked 🙂
Excellent!
Happy you think that! Thank you for letting me know 🙂
I have this in the oven now and hope it turns out as lovely and delicious as yours. P.S. I tried to email this recipe but the link doesn’t seem to be working. Can you help? Thanks, KD
I am sure it will 🙂 As for the link, I am not sure why it wouldn’t be working. It seems ok on this end.
The link is not working for me either to use email to send it. No error message just doesn’t do anything. The other two links work though.
Doing a lot of quarantine baking lately and made this bread to use up some old banAnas and satisfy a peanut Butter craving. Came out perfect! Love it thank you for the recipie!
I’ve been making a lot of bread too. It give comfort 🙂 So glad it turned out! Thank you!
Awesome recipe! Moist bread with the extra peanut butter kick was so good! Definitely a keeper!
Glad to hear that!! Thank you for letting me know that!