Peanut Banana Bread Recipe
Peanut Banana Bread Recipe photo by Taste of Home
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Peanut Banana Bread Recipe

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4.5 21 17
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"My family literally comes running when they smell this bread baking." Between the thick chocolate layer and the crumbly topping, this bread is simply scrumptious! Sherry Lee Columbus, Ohio
Recommended: Banana Bread A to Z
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 24 servings


  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup creamy peanut butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 cup mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups semisweet chocolate chips

Nutritional Facts

1 slice: 257 calories, 12g fat (7g saturated fat), 38mg cholesterol, 128mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 4g protein.


  1. In a small bowl, stir the flour, brown sugar, peanut butter and cinnamon until crumbly; set aside.
  2. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened.
  3. Divide half of the batter between two greased 8-in. x 4-in. loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping.
  4. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Banana Bread in Taste of Home February/March 2009, p42

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scwc User ID: 5824534 216877
Reviewed Jan. 4, 2015

"I love this bread. Very easy to make & full of flavor. I've made this many times & everyone loves it. Usually I double the recipe & use 1 regular sized bread pan then use the remaining batter in mini bread pans. Makes a nice gift & freezes well."

sherrigs User ID: 6123858 161563
Reviewed Nov. 9, 2012

"I made this last Thanksgiving. It's very good, but next time I will omit the chocolate chips."

PerrieM User ID: 6766348 96448
Reviewed Jul. 31, 2012

"I made these in a bundt pan using same amounts (maybe couple more ripe bananas) My bananas were VERY ripe. It came out wonderful. I think I will do a variation on an apple crisp this way."

nickheather User ID: 2604153 104225
Reviewed Jan. 5, 2012

"This has to be one of my favorite bread recipes! I just love it!"

menkens User ID: 5877182 210520
Reviewed Nov. 9, 2011

"Used banana flavoring instead of vanilla and used mini-chocolate chips and put into the batter. Made one loaf plus 6 muffins... was good the first day; but much bretter the 2nd! Also, did what a few others suggested and put the majority of the topping between the layers and covered the top and still had some left over."

lmdelzercox User ID: 2469034 180084
Reviewed Nov. 6, 2011

"I wonder if I did something wrong since everyone seems to like this so well . . . I halved the recipe to make only one loaf but otherwise made it exactly as specified. I cooked it for one hour and the toothpick came out clean. When I went to cut it, though, the entire inside was wet dough. I had to put it back in the oven and cooked it for another full 65 minutes just to get it to turn into bread! It was terrible! And then it didn't taste very awesome - very little banana or peanut butter flavor and extremely sweet. Maybe I should have tried muffins. I wouldn't make this one again - I would stick to the Cranberry Banana bread. Much better."

qgal User ID: 6058319 98069
Reviewed Nov. 4, 2011

"melt in you mouth delicious !"

Sunny1978 User ID: 3946676 179160
Reviewed Sep. 1, 2011

"One of my favorite banana bread recipes and a hit with many family members and friends that I've served it to. The hint of cinnamon is very nice. The first time I tried this recipe, there seemed to be too much crumb topping that fell off when slicing so since then I've put about 3/4 of the topping in the middle of the loaf and left only 1/4 (or less) for the actual top."

aug2295 User ID: 4631582 111501
Reviewed Aug. 22, 2010

"I halved the recipe to make only one loaf. It was tasty, but didn't quite live up to my expectations based on the ingredients."

lurky27 User ID: 1251896 179912
Reviewed Aug. 7, 2010

"This recipe also bakes well in one 11x7 pan for 45 minutes if you do not have 2 8x4 pans. Oh soooo good!

~ Theresa"

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