Banana Bread with Peanut Butter

Few things can compete with the comforting aroma of freshly baked banana bread wafting through your kitchen. This Banana Bread with Peanut Butter takes the classic version up a notch by swirling in rich, creamy peanut butter—adding both depth and decadence to every bite. With sweet chunks of ripe banana and crunchy peanut bits peeking through the golden loaf, it’s a slice of heaven you’ll crave again and again.

Perfect as a quick breakfast, afternoon treat, or a cozy dessert, this recipe blends the natural sweetness of overripe bananas with the nutty, slightly salty flavor of peanut butter. The result? A moist, flavorful loaf that feels both nostalgic and indulgent. Whether served plain or topped with an extra smear of peanut butter, this banana bread is sure to become a go-to favorite.

Ingredients for this Banana Bread with Peanut Butter

3 ripe bananas (mashed)
2 large eggs
1/2 cup creamy peanut butter (plus extra for topping, optional)
1/2 cup brown sugar
1/4 cup granulated sugar
1/3 cup vegetable oil or melted butter
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (optional)
1/2 cup chopped peanuts or walnuts (optional for crunch)

Step 1: Prep and Preheat

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. This gives you time to mix the batter while your oven reaches the perfect baking temperature.

Step 2: Mash the Bananas

In a large mixing bowl, mash the ripe bananas until mostly smooth with a few small lumps remaining for texture. Overripe bananas work best here—they’re naturally sweeter and give the loaf a moist, rich flavor.

Step 3: Combine the Wet Ingredients

Add the eggs, peanut butter, brown sugar, granulated sugar, oil (or melted butter), and vanilla extract to the mashed bananas. Whisk everything together until the mixture is smooth and creamy. This blend is the heart of the flavor!

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually fold the dry ingredients into the wet banana-peanut butter mixture, stirring just until combined. Be careful not to overmix—this keeps the bread tender.

Step 5: Add the Nuts (Optional)

If you like a bit of crunch, fold in the chopped peanuts or walnuts at this stage. They add a lovely texture and a nutty contrast to the soft crumb of the bread.

Step 6: Bake the Bread

Pour the batter into your prepared loaf pan and smooth the top with a spatula. If desired, dollop a few spoonfuls of peanut butter on top and swirl gently with a knife. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Allow the banana bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy as-is or with a generous smear of extra peanut butter on top.

Storage Instructions

To keep your Banana Bread with Peanut Butter fresh and delicious, allow it to cool completely before storing. Wrap the loaf tightly in plastic wrap or foil, or place it in an airtight container. It will stay moist at room temperature for up to 3 days.

For longer storage, refrigerate the bread for up to a week. Just make sure it’s sealed well to avoid drying out. You can also freeze individual slices or the whole loaf—wrap tightly and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or pop a slice in the microwave for a quick treat.

Estimated Nutrition (per slice, based on 10 servings)

Calories: 280
Fat: 14g
Saturated Fat: 3g
Carbohydrates: 35g
Sugar: 18g
Fiber: 2g
Protein: 6g
Sodium: 220mg

(Values may vary slightly depending on specific brands and optional ingredients used.)

Frequently Asked Questions

What type of peanut butter works best for this recipe?

Creamy, natural-style peanut butter gives the best flavor and texture, but regular creamy peanut butter works just as well.

Can I make this banana bread gluten-free?

Absolutely! Swap the all-purpose flour with a 1:1 gluten-free baking blend.

Can I use almond butter instead of peanut butter?

Yes, almond butter is a great alternative if you prefer a different nutty flavor or have a peanut allergy.

Why did my banana bread come out dry?

Overbaking or too much flour can cause dryness. Be sure to measure carefully and check for doneness a few minutes early.

Can I use frozen bananas?

Yes! Thaw them completely and drain any excess liquid before mashing and adding to the batter.

What can I use instead of eggs?

For an egg-free version, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or a commercial egg replacer.

Is this recipe good for kids?

Definitely! It’s naturally sweetened with bananas and can be a fun, protein-packed snack with a smear of extra peanut butter.

Can I make muffins with this batter?

Yes, simply divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes.