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Peanut butter banana bread has the most delicious combination of flavors! This sweet and salty bread is destined to be a family favorite.
We love a good Peanut Butter Cookie, even better if it includes chocolate! This peanut butter banana bread is so moist and tender, it’s sure to appease any PB lover!
Next Level Banana Bread!
This peanut butter banana bread is so moist and tender, and has the most delicious combination of flavors! Peanut butter and banana is one of my very favorite flavor combinations. I remember as a child making peanut butter and banana sandwiches for lunch, and loving how the two flavors tasted together.
The combination of salty and sweet is amazing. It’s like they were made for each other! I’ve been making the same Banana Bread Recipe for years now, but it only recently occurred to me to add peanut butter to the mix. The peanut butter takes the flavor over the top and makes this banana bread so unique and delicious.
Peanut butter and bananas are a classic combination – just ask Elvis! We think even the King himself would love this delicious bread and it’s sure to be a hit with your family too.
A Simple Sweet Bread
Banana peanut butter bread has a delicious swirl of peanut butter that you’re going to love!
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.
Recipe Tips
This peanut butter banana bread recipe needs nice mushy bananas.
Bananas. When choosing bananas for this recipe the browner the banana the better for the most sweetness!
Peanut butter. Substitute crunchy peanut butter for the smooth variety in this recipe.
Additions. Add some chopped walnuts, peanuts, raisins, chocolate chips, or even chopped-up peanut butter cups before baking! You could even add a little cinnamon to the batter if you’d like.
Slather each slice of bread with butter, Nutella, or jelly.
To make mini loaves of bread be sure to fill your smaller pans no more than halfway full and check on them every 5 minutes after they have been in the oven for 25 min.
Storing Tips
If you have older stale banana bread with peanut butter, use it to make some French Toast and drizzle it with maple syrup.
STORE. No need to store the banana bread with peanut butter recipe in the refrigerator, simply keep the bread on the counter in an airtight container or wrapped in plastic for a few days.
To freeze, wrap in plastic wrap or aluminum foil and place in a Ziploc bag in the freezer for up to 3-4 months.
When you are ready to eat it again, let it thaw on the counter or place it on a baking sheet and warm it in the oven for a few minutes. Set your oven to 350°F, put the bread in right as you set it, and check on it again right after the oven comes to temperature.
Recipe FAQ
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.
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.
For More Quick Bread Recipes, Check Out:
- Zucchini Bread
- Amish Friendship Bread
- Snickerdoodle Bread
- Blueberry Bread
- Cream Cheese Banana Bread
- Starbucks Lemon Loaf
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you Alicia from The Baker Upstairs!
What type/brand of peanut butter is best to use?
I prefer the Jiffy Creamy peanut butter. 🙂
I love banana bread. I also love peanut butter so this should be a very interesting bread. I can’t wait to make it 💜
It’s such a great combo! I hope you like it too! Let me know how it goes.
I made this recipe using Bob’s Red Mill 1 to 1 gluten free flour instead. I put all of the peanut butter into the mix instead of piping half into the middle and it’s absolutely, amazingly delicious!! I had people fighting over the last piece so today I’m doubling the recipe and making muffins instead of bread. I’m certain they’ll be fantastic!!!
Thank you for sharing what you did!
Not too sweet with a slightly salty peanut butter finish. Texture is fantastic- nice and moist right out of the oven. No need to wait a day to develop flavors like some banana breads. This will definitely go into our regular recipe rotation!
Thank you for sharing that 🙂
Just made this and wow is it amazing! I did a couple tweaks. I did half cup white sugar and half cup brown sugar and I used buttermilk instead of regular. Also added a few shakes of cinnamon to final batter and mixed it in. Fabulous!!! Oh and one more tip for anyone who is reading. I added cinnamon to a tub of cool whip and mixed it in. Then topped my hunk of the yummy warm bread with it. Heavenly!!!!!
Perfect!! Thank you for sharing what you did!
Tried this recipe and it is delicious, my husband and loved it! Guess what I am making for Christmas gifts for family and a few friends. Thank you, best we ever had. Merry Christmas!
Awe, thank you so much!! I love to hear that!
How much in cups do you suppose 3 bananas would be? Mine are pretty large.
Not sure in measurements, but that should still be ok 🙂
So good. Did half the sugar and it’S perfect for our palate.
Great!! Glad you tried it! Thank you so much 🙂
So delicious! I used crunchy peanutbutter– added about 1/2 cup in the batter (instead of 1/4 c) and used on;y 2 bananas— still came out great!
Glad you shared what you did! Thank you!
I aDded 1/2 cup chopped nuts, 1/2 cup chocolate chips and a layer of STRAWBERRY jam in the middle! My kids are in love! I would swirl the jam with the bottom layer of Dough next time.
Great idea!! Thank you for sharing that! Happy your kids liked it!