Delicious Peanut Butter Banana Bread Recipe

BySoha

There are few things more comforting than the smell of fresh banana bread filling the kitchen. This recipe takes that timeless favorite up a notch with the rich, nutty flavor of peanut butter, creating a loaf that is moist, tender, and irresistible. Perfectly balanced between sweet bananas and savory peanut butter, this bread is an indulgent yet wholesome treat you’ll want to bake again and again.

peanut butter banana bread

Ingredients List

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter softened
• ½ cup creamy peanut butter
• 1 cup light brown sugar packed
• 2 large eggs room temperature
• 1 cup mashed overripe bananas about 2 to 3 bananas
• 1 tsp pure vanilla extract
• ½ cup sour cream or plain Greek yogurt
• Optional ½ cup chopped peanuts or chocolate chips

Step-by-Step Instructions

Step 1: Prepare the oven and loaf pan

Preheat the oven to 350°F or 175°C. Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix dry ingredients

In a medium bowl whisk together flour, baking soda, baking powder, and salt. Set aside.

Step 3: Cream butter, peanut butter, and sugar

In a large mixing bowl beat the butter, peanut butter, and brown sugar until light and fluffy. This step ensures a smooth, rich base for the loaf.

Step 4: Add eggs and bananas

Beat in the eggs one at a time. Stir in the mashed bananas and vanilla extract until fully incorporated.

Step 5: Combine with sour cream and dry mixture

Mix in the sour cream, then gently fold in the dry ingredients. Stir just until combined to avoid overmixing.

Step 6: Add optional mix-ins

Fold in chopped peanuts or chocolate chips if desired.

Step 7: Bake

Transfer the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool and serve

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.

Cook Time

Prep Time 15 minutes
Bake Time 60 minutes
Total Time 1 hour 15 minutes

Servings

Yields 10 to 12 slices

Nutritional Information (approx. per serving)

Calories 280
Fat 14g
Protein 6g
Carbohydrates 34g
Sugar 18g
Fiber 2g

Storage Instructions

Store the loaf in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week for longer freshness. Freeze tightly wrapped slices for up to 2 months. Reheat gently before serving.

Suggestions

Add a swirl of extra peanut butter on top before baking for a beautiful marbled effect.
Pair a slice with a drizzle of honey for a sweet snack.
Serve slightly warmed with a scoop of vanilla ice cream for a dessert twist.

Seasonal Relevance

This peanut butter banana bread is a year-round favorite. In cooler months it pairs perfectly with hot chocolate or coffee, while in warmer months it makes an easy snack or picnic treat. Its comforting yet versatile flavor ensures it never goes out of season.

Conclusion

Delicious Peanut Butter Banana Bread Recipe combines two classic flavors into one indulgent loaf. Moist, tender, and perfectly balanced, it’s a treat that works for breakfast, dessert, or an afternoon snack. With its bakery-style quality and easy method, this is a recipe you’ll want in your permanent collection.

Peanut Butter Banana Bread
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Peanut Butter Banana Bread

Recipe by Soha
Servings

10-12

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

3360

kcal
Total time

1

hour 

15

minutes

Peanut butter banana bread is moist, tender, and rich in flavor. Combining ripe bananas with creamy peanut butter, it delivers a bakery-style loaf that’s perfect for breakfast, snacks, or dessert.

Ingredients

  • • 1 ½ cups all-purpose flour

  • • 1 tsp baking soda

  • • ½ tsp baking powder

  • • ½ tsp salt

  • • ½ cup unsalted butter softened

  • • ½ cup creamy peanut butter

  • • 1 cup light brown sugar packed

  • • 2 large eggs room temperature

  • • 1 cup mashed overripe bananas about 2 to 3 bananas

  • • 1 tsp pure vanilla extract

  • • ½ cup sour cream or plain Greek yogurt

  • • Optional ½ cup chopped peanuts or chocolate chips

Directions

  • Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  • In a bowl whisk together flour, baking soda, baking powder, and salt.
  • In a large bowl cream butter, peanut butter, and sugar until light and fluffy.
  • Beat in eggs one at a time, then stir in mashed bananas and vanilla.
  • Mix in sour cream, then fold in dry ingredients until just combined.
  • Add nuts or chocolate chips if using.
  • Pour batter into prepared loaf pan and bake for 55–65 minutes, until a toothpick comes out clean.
  • Cool for 10 minutes in the pan, then transfer to a wire rack before slicing.

Recipe Video

Notes

  • Store at room temperature for 3 days or refrigerate up to 1 week.
  • Freeze individual slices for up to 2 months.
  • Swirl extra peanut butter on top before baking for a marbled effect.

FAQs

Can I use natural peanut butter instead of creamy peanut butter
Yes, but make sure it is well-stirred and not overly oily, as this can affect the bread’s texture.

Can I make this recipe gluten free
Absolutely, substitute the all-purpose flour with a high-quality gluten free flour blend designed for baking.

Can I bake this as muffins instead of a loaf
Yes, divide the batter into a muffin tin and bake at the same temperature for about 20 to 25 minutes.

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