Peanut Butter Banana Bread Recipe
This Peanut Butter Banana Bread is moist, sweet, and swirled with peanut butter for a family-friendly twist on classic banana bread!
Servings: 10
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
Recipe 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
Serving: 10g | Calories: 374kcal | Carbohydrates: 50g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 327mg | Potassium: 299mg | Fiber: 2g | Sugar: 26g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg