Peanut Butter Banana Bread

Peanut Butter Banana Bread

Moist, flavorful, and loaded with the rich taste of peanut butter and ripe bananas, this classic quick bread is perfect for breakfast, snacks, or dessert. Topped with a drizzle of peanut butter or chocolate chips, it’s a treat everyone will love.

Ingredients

• 1 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 cup unsalted butter, softened

• 1/2 cup creamy peanut butter

• 1 cup granulated sugar

• 2 large eggs

• 3 ripe bananas, mashed

• 1 tsp vanilla extract

• 1/2 cup milk

• Optional: 1/2 cup chocolate chips or chopped nuts

Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. Cream Butter and Sugars: In a large bowl, cream together softened butter, peanut butter, and sugar until light and fluffy.

4. Add Eggs and Bananas: Beat in eggs one at a time, then stir in mashed bananas and vanilla extract until combined.

5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.

6. Add Mix-Ins: Gently fold in chocolate chips or nuts if using.

7. Transfer to Pan: Pour batter into prepared loaf pan and smooth the top with a spatula.

8. Bake: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool: Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Equipment

• Large mixing bowl

• Medium mixing bowl

• Electric mixer or whisk

• Measuring cups and spoons

• 9×5-inch loaf pan

• Spatula

• Wire cooling rack

Timing

• Prep Time: 15 minutes

• Cook Time: 60–70 minutes

• Total Time: 75–85 minutes

Serving Size
Serves 8–10

Peanut Butter Banana Bread

Moist, flavorful, and loaded with the rich taste of peanut butter and ripe bananas, this classic quick bread is perfect for breakfast, snacks, or dessert. Topped with a drizzle of peanut butter or chocolate chips, it’s a treat everyone will love.

Print Recipe

Prep Time:15 minutes mins

Cook Time:2 hours hrs 10 minutes mins

Total Time:2 hours hrs 25 minutes mins

Equipment

• Large mixing bowl
• Medium mixing bowl
• Electric mixer or whisk
• Measuring cups and spoons
• 9x5-inch loaf pan
• Spatula
• Wire cooling rack

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter softened
• 1/2 cup creamy peanut butter
• 1 cup granulated sugar
• 2 large eggs
• 3 ripe bananas mashed
• 1 tsp vanilla extract
• 1/2 cup milk
• Optional: 1/2 cup chocolate chips or chopped nuts

Instructions

• Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
• Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
• Cream Butter and Sugars: In a large bowl, cream together softened butter, peanut butter, and sugar until light and fluffy.
• Add Eggs and Bananas: Beat in eggs one at a time, then stir in mashed bananas and vanilla extract until combined.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
• Add Mix-Ins: Gently fold in chocolate chips or nuts if using.
• Transfer to Pan: Pour batter into prepared loaf pan and smooth the top with a spatula.
• Bake: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool: Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings: 10 servings

Frequently Asked Questions (FAQs)

Can I make this bread gluten-free?
Yes. Substitute all-purpose flour with a 1:1 gluten-free flour blend. Texture may be slightly different.

Can I make it dairy-free?
Yes. Use a plant-based milk and dairy-free butter alternative.

Can I use natural peanut butter?
Yes, but natural peanut butter may make the batter slightly thinner. Ensure it’s well-stirred before measuring.

Can I add other mix-ins?
Yes. Chocolate chips, chopped nuts, or dried fruit work beautifully.

Can I use less sugar?
Yes. You can reduce sugar by 1/4 cup if you prefer a less sweet bread.

Can I freeze the bread?
Yes. Wrap completely cooled bread in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before slicing.

Can I make mini loaves or muffins?
Yes. Adjust baking time to 20–25 minutes for muffins or 35–45 minutes for mini loaves.

Can I use overripe bananas?
Yes. Very ripe bananas with brown spots are ideal for sweetness and moisture.

Can I make it ahead of time?
Yes. Prepare the batter and bake, then store at room temperature or freeze. Bread can also be made a day ahead; flavor improves as it rests.

How do I prevent the bread from drying out?
Do not overmix the batter, bake until a toothpick comes out clean, and store properly in an airtight container.

How To Store Peanut Butter Banana Bread

Room Temperature:
Wrap cooled bread in plastic wrap or store in an airtight container for up to 3 days.

Refrigerator:
Store in an airtight container for up to 1 week. Bring to room temperature before serving for best texture.

Freezer:
Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature before slicing.

Serving Tips:
Serve plain, toasted with butter or peanut butter, or topped with a drizzle of chocolate for extra indulgence.