Peanut Butter Banana Bread is a wonderfully soft and moist treat that brings together the creamy, nutty flavor of peanut butter with the natural sweetness of ripe bananas. It’s a simple loaf that smells amazing while baking, filling your kitchen with a warm, inviting aroma that’s hard to resist. The bread has a tender crumb and a slightly rich taste that makes every slice feel like a little comfort hug.
I love making this banana bread when I have some bananas that have started to get too soft—it’s a perfect way to use them up without any waste. What makes this version special for me is the smooth peanut butter mixed right into the batter. It adds a bonus layer of flavor and helps keep the bread extra moist. Sometimes, I sprinkle a few chopped peanuts or chocolate chips on top just for a little added crunch or sweetness.
My favorite way to enjoy this bread is toasted with a bit of butter or even a drizzle of honey, which makes breakfast or an afternoon snack feel special. It’s great with a cup of coffee or tea, and it’s always a hit when I bring it to share with friends or family. Whether you’re making it for a casual snack or a simple dessert, this peanut butter banana bread is a reliable crowd-pleaser that feels like a cozy, homemade treat every time.
Key Ingredients & Substitutions
Bananas: Use very ripe bananas with plenty of brown spots. They add natural sweetness and moisture. If you don’t have fresh, you can use thawed frozen bananas too.
Peanut Butter: Creamy peanut butter blends smoothly in the bread, adding flavor and moisture. If you prefer, natural peanut butter works but may change texture slightly. Almond or cashew butter are good substitutes.
Butter & Sour Cream: Butter adds richness, and sour cream keeps the bread tender. You can swap sour cream for Greek yogurt or even mashed avocado for a twist.
Brown Sugar: Brown sugar gives a subtle molasses note. You can use white sugar or coconut sugar, but brown sugar helps keep the bread moist.
How Do You Avoid Overmixing the Batter?
Overmixing can make the bread tough and dense. Mix just until the dry ingredients disappear.
- After combining wet ingredients, add flour mixture gradually.
- Use a spatula or wooden spoon and fold gently.
- Stop mixing as soon as there are no big flour patches — some lumps are okay.
- Fold in nuts last with care to keep texture light.
Following this helps your peanut butter banana bread stay soft and fluffy!
Equipment You’ll Need
- 9×5-inch loaf pan – I like it because it shapes the bread evenly and fits nicely in the oven.
- Mixing bowls – use one for dry ingredients and another for wet; keeps things organized.
- Whisk or spoon – for mixing the ingredients smoothly without lumps.
- Rubber spatula – helps scrape every bit of batter into the pan and fold in nuts gently.
- Toothpick or cake tester – to check if the bread is baked through.
- Oven mitts – safety first when removing the hot loaf from the oven.
Flavor Variations & Add-Ins
- Swap walnuts or pecans for chopped peanuts for a different crunch and flavor.
- Stir in chocolate chips with the batter for a decadent twist.
- Add a teaspoon of cinnamon or nutmeg to the dry ingredients for warm spice notes.
- Mix in shredded coconut or dried fruit like cranberries for extra texture and sweetness.
Peanut Butter Banana Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup sour cream or Greek yogurt
- ½ cup chopped peanuts (optional)
- Additional peanut butter for drizzle (optional)
How Much Time Will You Need?
This bread takes about 15 minutes to prepare and 60-70 minutes to bake. Cooling time is another 10-15 minutes before slicing and serving, so plan for about 1 hour and 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then dust lightly with flour, or simply line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later.
3. Cream Butter, Peanut Butter, and Sugar:
In a large bowl, beat the softened butter, creamy peanut butter, and brown sugar until the mixture is light and fluffy. This usually takes a few minutes with a hand or stand mixer.
4. Add Eggs and Vanilla:
Beat the eggs in one at a time, making sure each is fully combined before adding the next. Stir in the vanilla extract.
5. Mix in Bananas and Sour Cream:
Add the mashed bananas and sour cream (or Greek yogurt) to the wet ingredients, mixing until fully combined.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring gently just until you don’t see any flour. Be careful not to overmix!
7. Fold in Peanuts:
If you like a bit of crunch, fold in chopped peanuts now, saving a few to sprinkle on top.
8. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved peanuts on top. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too fast, cover it loosely with aluminum foil.
9. Cool and Serve:
Let the bread cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. For an extra touch, drizzle with some warmed peanut butter before slicing.
This tasty peanut butter banana bread is moist and full of flavor — perfect for breakfast, a snack, or sharing with friends and family!
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great. Just thaw them completely and drain any excess liquid before mashing to avoid making the batter too wet.
Can I Substitute Peanut Butter with Another Nut Butter?
Yes, you can swap peanut butter for almond or cashew butter. Keep in mind this may slightly change the flavor and texture but will still be delicious.
How Should I Store Leftover Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices wrapped tightly for up to 3 months.
Can I Make This Bread Vegan?
To make it vegan, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based butter alternative and non-dairy yogurt or sour cream.
