Banana bread is already a classic, but peanut butter takes it to the next level. This loaf is moist, lightly sweet, and deeply satisfying, with a nutty flavor that pairs perfectly with ripe bananas. It’s sturdy enough for toasting, yet tender enough to enjoy plain.
Enjoy a warm slice in the morning or pack it for an afternoon pick-me-up. It’s simple to make, freezes well, and tastes even better the next day.
Why This Recipe Works
This recipe uses very ripe bananas for natural sweetness and moisture, so the bread stays soft without needing lots of sugar. A mix of creamy peanut butter and neutral oil gives a tender crumb and rich flavor without being greasy.
Brown sugar adds depth and helps with browning. A touch of vanilla and cinnamon rounds out the flavor, while just enough flour and leavening keeps the loaf light, not dense. The batter comes together in one bowl, making clean-up easy.
Shopping List
- Ripe bananas (3 medium, very spotty or blackened)
- Creamy peanut butter (1/2 cup; no-stir works best)
- Neutral oil (1/4 cup; canola, sunflower, or light olive oil)
- Brown sugar (1/2 cup, packed)
- Eggs (2 large)
- Vanilla extract (1 teaspoon)
- All-purpose flour (1 and 3/4 cups)
- Baking soda (1 teaspoon)
- Baking powder (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Cinnamon (1/2 teaspoon; optional but recommended)
- Milk or buttermilk (2–3 tablespoons, as needed for consistency)
- Optional add-ins: chocolate chips, chopped peanuts, or mini peanut butter chips
Step-by-Step Instructions
- Prep your pan and oven. Heat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
- Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps. You should have about 1 and 1/4 to 1 and 1/2 cups.
- Whisk wet ingredients. Add peanut butter, oil, brown sugar, eggs, and vanilla to the bananas. Whisk until smooth and glossy.
If the peanut butter is very thick, warm it slightly so it blends easily.
- Combine dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Bring it together. Add the dry mixture to the wet mixture. Stir gently with a spatula until almost combined. If the batter looks very thick, fold in 2–3 tablespoons milk to loosen it.
- Add mix-ins (optional). Fold in 1/2 to 3/4 cup chocolate chips, chopped peanuts, or a mix of both.
Don’t overmix.
- Fill the pan. Spread the batter evenly in the prepared loaf pan. For a nice finish, sprinkle a few chocolate chips or chopped peanuts on top, or slice a banana lengthwise and press gently on the surface.
- Bake. Bake for 50–65 minutes, depending on your oven. Start checking at 50 minutes.
The loaf is done when a tester comes out with a few moist crumbs and the top springs back lightly.
- Cool properly. Let the bread cool in the pan for 15 minutes, then lift it out and cool on a rack for at least 1 hour before slicing. This helps the crumb set and keeps slices from crumbling.
- Serve. Slice and enjoy plain, warmed with a pat of butter, or toasted with extra peanut butter and a drizzle of honey.
How to Store
- Room temperature: Wrap tightly or store in an airtight container for up to 3 days. Keep it out of direct sunlight.
- Refrigerator: Store up to 1 week.
Wrap well to prevent drying and bring to room temperature before eating.
- Freezer: Slice, wrap each piece, and freeze in a zip-top bag for up to 3 months. Thaw at room temperature or toast straight from frozen.
Why This is Good for You
- Natural sweetness: Ripe bananas add sweetness and moisture, reducing the need for lots of sugar.
- Healthy fats and protein: Peanut butter brings plant-based protein and heart-friendly fats, helping you feel full longer.
- Fiber and potassium: Bananas provide fiber for digestion and potassium for electrolyte balance.
- Balanced energy: A mix of carbs, fats, and protein makes this a steady, satisfying breakfast or snack.
Pitfalls to Watch Out For
- Using underripe bananas: Green or yellow-only bananas won’t give enough sweetness or moisture. Wait until they’re very spotty or nearly black.
- Overmixing: Stirring too much after adding the flour can make the loaf tough.
Mix just until combined.
- Wrong peanut butter type: Natural peanut butter that separates can work, but whisk it smooth first. No-stir is more reliable for consistent texture.
- Overbaking: Dry bread is usually from baking too long. Start checking early and look for moist crumbs on the tester.
- Slicing too soon: Cutting while hot can make the loaf gummy.
Let it cool so the crumb sets.
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Alternatives
- Dairy-free: Use a plant-based milk (almond, oat, or soy). The rest of the recipe is already dairy-free if you skip butter when serving.
- Gluten-free: Replace flour with a 1:1 gluten-free baking blend that includes xanthan gum. Expect a slightly different texture but great flavor.
- Lower sugar: Reduce brown sugar to 1/3 cup if your bananas are very sweet.
Add a few extra chocolate chips if you want balance.
- Nut-free: Swap peanut butter for sunflower seed butter. Note: the loaf may turn slightly green from a natural reaction; it’s safe and tastes great.
- Add-ins: Try chopped dates, toasted coconut, or swirl in a few spoonfuls of raspberry jam for a PB&J vibe.
- Mini loaves or muffins: Divide batter into a 12-cup muffin tin and bake 18–22 minutes, or mini loaves for 25–35 minutes.
FAQ
Can I use frozen bananas?
Yes. Thaw them completely and drain excess liquid, then mash.
They’ll be extra sweet and perfect for baking.
Do I need an electric mixer?
No. A whisk and spatula work well. Just make sure the peanut butter is soft and the wet mixture is smooth before adding dry ingredients.
What kind of peanut butter is best?
Creamy no-stir peanut butter gives the most consistent texture.
If using natural peanut butter, stir it thoroughly so there’s no oil separation.
How do I know when it’s done?
The top should be golden and set, and a toothpick inserted near the center should come out with a few moist crumbs, not wet batter.
Can I reduce the oil?
You can cut the oil to 2 tablespoons and add 2 extra tablespoons milk, but the loaf will be slightly less tender. Keep the peanut butter amount the same for flavor.
Why did my bread sink in the middle?
Common causes are underbaking, too much leavening, or slicing too soon. Check your baking soda freshness and bake until the center registers done.
Can I make it without eggs?
Yes.
Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes. The loaf will be slightly denser but still moist.
Is it very sweet?
It’s moderately sweet. The bananas and brown sugar give balance without tipping into dessert territory.
Add chocolate chips if you want a sweeter slice.
Final Thoughts
Peanut Butter Banana Bread checks every box: easy to make, cozy to eat, and flexible for different diets or add-ins. It’s a reliable loaf you can whip up on a Sunday and enjoy all week. Keep a few slices in the freezer for busy mornings, or warm one up for an afternoon snack.
With its tender crumb and rich, nutty flavor, it’s the kind of recipe you’ll make again and again.
Peanut Butter Banana Bread Perfect for Breakfast or Snacks - Soft, Moist, and Full of Flavor
Ingredients
- Ripe bananas (3 medium, very spotty or blackened)
- Creamy peanut butter (1/2 cup; no-stir works best)
- Neutral oil (1/4 cup; canola, sunflower, or light olive oil)
- Brown sugar (1/2 cup, packed)
- Eggs (2 large)
- Vanilla extract (1 teaspoon)
- All-purpose flour (1 and 3/4 cups)
- Baking soda (1 teaspoon)
- Baking powder (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Cinnamon (1/2 teaspoon; optional but recommended)
- Milk or buttermilk (2–3 tablespoons, as needed for consistency)
- Optional add-ins: chocolate chips, chopped peanuts, or mini peanut butter chips
Instructions
- Prep your pan and oven. Heat the oven to 350°F (175°C).Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
- Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps. You should have about 1 and 1/4 to 1 and 1/2 cups.
- Whisk wet ingredients. Add peanut butter, oil, brown sugar, eggs, and vanilla to the bananas. Whisk until smooth and glossy.If the peanut butter is very thick, warm it slightly so it blends easily.
- Combine dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Bring it together. Add the dry mixture to the wet mixture. Stir gently with a spatula until almost combined. If the batter looks very thick, fold in 2–3 tablespoons milk to loosen it.
- Add mix-ins (optional). Fold in 1/2 to 3/4 cup chocolate chips, chopped peanuts, or a mix of both.Don’t overmix.
- Fill the pan. Spread the batter evenly in the prepared loaf pan. For a nice finish, sprinkle a few chocolate chips or chopped peanuts on top, or slice a banana lengthwise and press gently on the surface.
- Bake. Bake for 50–65 minutes, depending on your oven. Start checking at 50 minutes.The loaf is done when a tester comes out with a few moist crumbs and the top springs back lightly.
- Cool properly. Let the bread cool in the pan for 15 minutes, then lift it out and cool on a rack for at least 1 hour before slicing. This helps the crumb set and keeps slices from crumbling.
- Serve. Slice and enjoy plain, warmed with a pat of butter, or toasted with extra peanut butter and a drizzle of honey.