This peanut butter banana bread takes the classic quick bread you love and cranks up the flavor with creamy peanut butter - rich, nutty, and perfectly balanced with sweet ripe bananas. Moist and tender crumb from banana and peanut butter together yields a loaf that's irresistible warm from the oven or toasted with a smear of extra peanut butter. Easy to make with simple pantry ingredients, it's ideal for breakfast, snack time, or anytime you want something comforting with a little extra flavor punch.
Banana bread is one of my love languages, it's a perfect snack anytime of day. And I adore that you can make so many versions of it, check out some of my favorite banana bread recipes. As of late I have been really into peanut butter and felt a peanut butter banana bread recipe was missing, so I developed this. The first time I made it I forgot to put the butter in, oops! LOL, but rest assured if you make the recipe as written you end up with a tender, moist, banana bread with lots of peanut butter flavor.
The Real Stars of This Loaf
- Ripe bananas: Give sweetness, moisture, and characteristic banana flavor - the riper, the tastier!
- Peanut butter: Adds rich nuttiness, moisture, and a tender crumb that keeps this loaf soft.
- Brown sugar + granulated sugar: Brown sugar brings chew and depth; granulated sugar balances sweetness and helps structure.
- Butter: Butter contributes richness and flavor.
- Eggs & leavening: Eggs bind and lift the bread, while baking soda/powder help create the perfect tender rise.
If you wanted another aspect of peanuts you could try folding in a ½ a cup of chopped roasted peanuts to the batter. Walnuts would be great too or for a chocolate swirl add ½-1 Cup of chocolate chips to the batter.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Tender, Nutty, Perfect - Here's How
This banana bread keeps well for up to five days, so its a perfect meal prep treat!
Notes From My Test Kitchen
- If your bananas aren't ripe you can ripen them quickly by baking them with the skin on. On a rimmed baking sheet bake at 350F/180C for 20 minutes The bananas will ripen, most likely turning black, let them cool before removing the skin.
- When you mix in the dry ingredients to the wet ingredients gently fold to combine, don't over mix as you will activate the gluten creating a tougher banana bread.
- Banana bread freezes beautifully. Bake the banana bread, let it cool completely then slice it and wrap each slice in plastic wrap tightly, twice. Then store in a freezer-safe bag to help prevent freezer burn. Thaw banana bread by placing it at room temperature for an hour or two depending on how thick your slices are.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Banana Bread with Peanut Butter Swirl
This peanut butter banana bread takes the classic quick bread you love and cranks up the flavor with creamy peanut butter - rich, nutty, and perfectly balanced with sweet ripe bananas. Moist and tender crumb from banana and peanut butter together yields a loaf that's irresistible warm from the oven or toasted with a smear of extra peanut butter. Easy to make with simple pantry ingredients, it's ideal for breakfast, snack time, or anytime you want something comforting with a little extra flavor punch.
- Total Time: 1 Hour 10 Minutes
- Yield: 8-10 Slices 1x
Ingredients
- 12oz (3 Large Ripe Bananas), spottier the better
- 4oz (½ Cup) Sour Cream or Full-Fat Greek Yogurt
- 100 grams (½ Cup) Granulated Sugar
- 100 grams (½ Cup) Light Brown Sugar
- 4oz (½ Cup) Unsalted Butter, melted
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 6oz (¾ Cup) Peanut Butter, divided
- 250 grams (2 Cups) All-Purpose Flour
- ½ Teaspoon Salt
- 1 Teaspoon Baking Soda
Instructions
- Preheat the oven to 350F/180C and spray a 9X5 loaf pan with nonstick cooking spray or butter the pan.
- In a large bowl add the ripe bananas and use a potato masher or fork to mash the bananas down. Add the sour cream, melted butter, sugars, vanilla extract, and ¼ cup (2oz) of the peanut butter to the bananas. Whisk until fully combined. Then whisk in the eggs.
- Add flour, salt, and baking soda then mix until just combined. Do not overmix.
- Pour half of the batter into the prepared pan then spoon half of the remaining peanut butter in heaping teaspoon size blobs on top of the batter and use a knife to swirl it. Top with remaining batter and repeat swirling of remaining peanut butter butter.
- Bake for 55-65 minutes, or until fully cooked- you can check by inserting a knife and looking for any wet batter. If halfway through the top of your bread is browning too quickly place a piece of parchment paper over the top to prevent it from browning further. If you use an internal thermometer the temperature should reach 200F-205F. Let cool completely before slicing, and store leftovers in an airtight container for up to 5 days in a cool environment.
Notes
I baked this in a 1lb loaf pan but a 9X5 loaf pan will also work, but cook a little faster.
- Prep Time: 10 Minutes
- Cook Time: 60 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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