Banana bread recipe with peanut butter


This easy banana and peanut butter recipe is soft, fluffy, and delicious! Banana bread + PB = best combo ever.

Three slices of banana bread with peanut butter on a white napkin

Welcome, January’s recession. Anyone else feel this? January isn’t my favorite month, and I don’t know about you, but I’m glad I said it out loud at the end.

But. over there is being Banana bread to us. Even better: there Peanut Butter banana bread.

Catch Me.

You guys, this banana bread with peanut butter is insanely delicious … and it’s one bowl wacky, which makes it even more likable.

Three slices of banana bread with peanut butter stacked on a wooden cutting board

What does peanut butter do to banana bread?

Well I’m so glad you asked.

Not only does the peanut butter add rich flavor, it also makes the banana bread extra soft. Like, incredibly soft and velvety.

Texture is amazing.

Put all ingredients in one bowl and mix together for a good quick bread. Meaning, don’t get too confused. Just stir until those small, dry, dusty lines are gone.

Mix peanut butter and banana bread with chocolate chips

Chocolate chips: great or not?

Chocolate chips fit well And the Optional peanut butter in banana bread. The bread is delicious either way.

My disclaimer is that while I wouldn’t say no to chocolate chips, they slip into the forefront of the flavor phase and the flavor of the peanut butter isn’t quite as prominent.

What to do and what to do?

If you want a stronger flavor than peanut butter: Leave the chocolate chips.

If you are okay with a little bit of flavor sharing and like a good mix of pb + chocolate: Throw them in.

Also, I don’t want to encourage anyone to break their moral boundaries, but I think that since we can all agree that banana bread is not a completely healthy food, someone should explore the idea of ​​ditching chocolate chips and adding small bits or cups of chopped peanut butter. . Stop. This person will probably be me. Today.

Loaf pan with banana bread mixture;  Loaf tray with banana baked bread

Let’s talk loaf pans

One of the biggest difficulties in life is to bake a loaf of banana bread or other quick bread all the way without turning brown, drowning, or turning down the bread in the middle.

There are a lot of reasons why this happens: the height, the oven temperature (each oven differs slightly in the exact temperature), the number of times you open the oven to check the bread (craving resistance), etc.

One of the most important factors for rapid baking success is the frying pan.

In my experience, dark-coated pans and glass baking utensils don’t bake as evenly as light-colored nonstick loaf pans. They tend to bake the outside of the bread quickly, leaving the inside sticky and light.

If you have a glass or dark lacquered container, consider reducing the oven temperature by 25 degrees (or better yet put some light-colored nonstick loaf pots on your wish list). this is It is my fryer {Aff. Link} Use and love.

Slices of banana bread with peanut butter on a wooden cutting board

Smaller loaf

Banana bread with peanut butter makes a very large loaf.

If you want a smaller loaf, you can reuse some of the dough for a few muffins or a mini loaf.

In fact, if you live at high altitudes, you might want to go ahead and do this as I’ve heard from some of you that cakes and quick breads tend to overflow at higher altitudes?

(FYI: I live at about 2,500 feet and the full amount of batter bakes nicely in a 9 x 5 inch loaf tray.)

Pile of sliced ​​peanut butter banana bread with peanut butter on top

Let her rest

One final important note before I stop talking and allow you to actually prepare this bread.

The flavor of peanut butter develops and improves over time. Warm up outside the oven (come on, I can’t resist sometimes!), There is no doubt this bread is delicious.

But the flavor of peanut butter might sound a little depressing if you dig right away. Let the bread cool completely (it’s even better the next day!) And it’s a completely different peanut butter ball game.

My children can eat an entire loaf of peanut butter bread when returning from school; We were making it non-stop. It is very good!

A year ago: Easy biscuit flaky buttermilk
two years ago: Quick and Easy Orzo Pan {or Chicken}
Three years ago: Balsamic Chicken Sheet Pan + Vegetable Dinner (30-minute meal)
Four years ago: 7-Minute Spaghetti Squash {Instant Pot / Pressure Cooker}
Five years ago: Vanilla butter with crispy rice
Six years ago: Oat cookies with white chocolate with coconut
Seven years ago: Vanilla bean cheesecake white chocolate mousse
Eight years ago: Biscuit sugar roll cinnamon

One loaf 9 x 5 inches

Preparation time:
20 minutes

Cooking time:
50 minutes

Total time:
1 hour 10 minutes

Three slices of banana bread and peanut butter topped with peanut butter


  • 1 cup (about 8 ounces) of mashed ripe bananas (about 3 medium-sized bananas)

  • 1/2 cup (3.75 ounces) granulated sugar

  • 1/2 cup (3.75 ounces) light brown sugar

  • 1/2 cup (4 ounces) butter or melted oil (see note)

  • 1/2 cup (4 ounces) sour cream

  • 1/2 cup (4.5 ounces) peanut butter (see note)

  • 2 large eggs

  • 1 teaspoon vanilla

  • 1 1/2 cup (7.5 ounces) all-purpose flour (see the note for whole wheat)

  • 1 teaspoon of baking soda

  • Salt 1/2 tsp

  • 1 cup (6 ounces) chocolate chips (optional)


  1. Preheat the oven to 350 degrees Fahrenheit, for dark painted pots, reduce the oven temperature to 325 degrees. Grease a 9 x 5-inch loaf pan with light grease. You can also line the bottom with parchment paper (with projections on the long edges) for easy removal.
  2. In a large bowl, add bananas, granulated sugar, brown sugar, butter or oil, sour cream, peanut butter, eggs, and vanilla. Whisk until well blended.
  3. Add flour, baking soda, salt and chocolate chips (if you are using them) and stir until completely homogeneous and no dry streaks remain. Do not get too confused.
  4. Spread the mixture in the prepared pan and bake for 50-60 minutes until a toothpick comes out clean in the middle or with moist crumbs (but not the wet mixture).
  5. Let the bread cool for 10-15 minutes. Gently remove from skillet to cooling rack to cool completely. (The peanut butter flavor of this bread is best when the bread is cold – or even the next day.)


size: This makes a very large 9×5 inch loaf. You can also fill an 8 1/2 – x4 1/2 inch loaf pan a little more than the center of the batter and use the rest of the batter for muffins or small loaves.

banana: For the best banana flavor, use choppy brown bananas (no signs of green!).

Butter versus oil: I like this bread best when using melted butter, but the oil with a neutral flavor also works well, like canola, avocado, or veggies. You can also try substituting a portion of the oil for the apple sauce.

Peanut Butter: I’ve never tried this bread with natural peanut butter or crunchy peanut butter (both tend to dry out baked goods). I also haven’t tried it with a peanut butter substitute like almonds, cashews, or sun butter. I only made it with peanut butter every day (like Geoffey).

Whole wheat flour: I made this bread from 50% white whole wheat flour with really good results.

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Recipe source: From Mel’s Kitchen Cafe (adapted from this favorite Banana bread recipe with sour cream)

Disclaimer: I am a participant in Amazon Services LLC Associates, an affiliate advertising program that provides me with a way to earn fees by linking to and its affiliate sites. As an Amazon Partner, I earn from eligible purchases.

Posted January 20, 2021 by Mel

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