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hand holding a slice of peanut butter banana bread up to the camera.

Banana Bread with Peanut Butter Swirl

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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

Units Scale
  • 12oz (3 Large Ripe Bananas), spottier the better
  • 4oz (1/2 Cup) Sour Cream or Full-Fat Greek Yogurt
  • 100 grams (1/2 Cup) Granulated Sugar
  • 100 grams (1/2 Cup) Light Brown Sugar
  • 4oz (1/2 Cup) Unsalted Butter, melted
  • 2 Large Eggs, at room temperature
  • 2 Teaspoons Pure Vanilla Extract
  • 6oz (3/4 Cup) Peanut Butter, divided
  • 250 grams (2 Cups) All-Purpose Flour
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Baking Soda

Instructions

  1. Preheat the oven to 350F/180C and spray a 9X5 loaf pan with nonstick cooking spray or butter the pan.
  2. 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 1/4 cup (2oz) of the peanut butter to the bananas. Whisk until fully combined. Then whisk in the eggs.
  3. Add flour, salt, and baking soda then mix until just combined. Do not overmix.
  4. 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.
  5. 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.

Equipment

Notes

I baked this in a 1lb loaf pan but a 9X5 loaf pan will also work, but cook a little faster.

  • Author: Elizabeth Waterson
  • Prep Time: 10 Minutes
  • Cook Time: 60 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/peanut-butter-banana-bread/

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