Peanut butter banana bread is a nutty twist on the classic quick bread. Creamy peanut butter is swirled into banana bread batter, resulting in a flavorful, tender loaf.
Peanut Butter Banana Bread
Updated on Mar. 31, 2025
This peanut butter banana bread recipe is a fun way to re-create the peanut butter and banana sandwiches you ate as a kid. Containing mashed bananas and creamy peanut butter, the batter bakes into a sweet, nutty and super tender loaf.
The method here is similar to that of other banana bread recipes. Banana and peanut butter bread starts with a simple batter that requires a few pantry staples, plus ripe bananas, oil and eggs. The quick bread is a delicious snack, dessert or addition to breakfast. It’s a must-try for anyone who loves recipes that combine peanut butter and bananas.
Ingredients for Peanut Butter Banana Bread
- Oil: We use 1/2 cup vegetable oil for banana bread with a moist, tender crumb.
- Peanut butter: We use creamy peanut butter for a smooth texture. Choose a regular, processed peanut butter or a no-stir natural variety and avoid drippy peanut butter for a light and fluffy loaf.
- Sugar: You can use a full cup of granulated sugar, or use half granulated and half brown sugar for a caramel-like flavor that tastes amazing with the peanut butter and banana combo.
- Eggs: Room-temperature eggs are easier to incorporate into the quick bread batter. Let the eggs sit on the counter for 30 minutes to take the chill off, or pop them into a bowl of warm (but not hot) water for 10 to 15 minutes.
- Bananas: You’ll need three medium bananas to get 1-1/2 cups mashed. Be sure to use brown-speckled bananas—the spots mean the fruit is ripe and will bring more sweetness and moisture to your banana bread.
- All-purpose flour: Avoid scooping your flour directly out of the bag or canister—it can result in overpacked measuring cups and dense baked goods. Keep your banana bread light by spooning the flour into your measuring cup, then leveling it with the flat side of a knife.
- Baking soda: A teaspoon of baking soda helps the banana bread rise and have a light, airy crumb. Don’t forget leavening agents weaken over time, so check the expiration date to ensure your baking soda is still fresh and active.
Directions
Step 1: Mix the wet ingredients
Preheat the oven to 350°F. In a large bowl, cream the oil, peanut butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Then, add the mashed bananas and beat until incorporated.
Editor’s Tip: Mash the bananas in a separate bowl with a fork or potato masher. You can mash them smooth or leave them chunkier if you want small banana pieces in your bread.
Step 2: Combine the dry ingredients
Whisk the flour, salt and baking soda in a separate bowl. Add the dry mixture to the wet ingredients, and gently stir until combined.
Editor’s Tip: Stop mixing as soon as there are no visible streaks of dry ingredients in the batter. Like other baked goods, banana bread can be dense and tough if overmixed.
Step 3: Bake the loaves
Transfer the batter to two greased 8×4-inch loaf pans.
Editor’s Tip: You can line your loaf pans with parchment, letting it overhang on two sides, to help the banana bread release easily and cleanly.
Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let the banana bread cool for 10 minutes, then remove the loaves from the pans and place them on a wire rack to cool completely.
Peanut Butter Banana Bread Variations
- Gluten-free banana bread: Use a gluten-free flour blend to replace the all-purpose flour cup for cup (a 1:1 ratio).
- Add mix-ins: Satisfy chocolate lovers with a few handfuls of semisweet, dark or white chocolate chips stirred into the batter. Add extra texture by folding in shredded coconut, raisins or chopped nuts, like pecans or walnuts. All are delicious pairings with peanut butter and banana.
- Flavor with baking spices: Whisk a teaspoon of a warming spice, like ground cinnamon, pumpkin pie spice or nutmeg, into the dry ingredients for an extra-cozy treat.
- Decorate the top: Split an extra banana in half lengthwise or slice it into coins and arrange the pieces on top of the banana bread before it goes into the oven. You could also sprinkle the top of the banana bread with flaky sea salt, turbinado sugar or a streusel topping.
How to Store Peanut Butter Banana Bread
Once the loaf has completely cooled, wrap it tightly with storage wrap or place it in an airtight container and store it on the kitchen counter. This peanut butter banana bread recipe will stay fresh and moist for up to four days at room temperature.
Can you freeze peanut butter banana bread?
You can freeze banana and peanut butter bread for up to three months. To prevent freezer burn, wrap it tightly in storage wrap and place it in a freezer-safe storage bag or airtight container. You can also pre-slice the loaf and freeze individually wrapped slices. Thaw the bread at room temperature or in the fridge overnight.
Peanut Butter Banana Bread Tips
How can you quickly ripen bananas to make peanut butter banana bread?
If you’re ready to bake but your bananas are not, pop them unpeeled in a 250° oven for 15 to 20 minutes or pierce them all over with a fork and microwave them in 30-second increments until softened. You can also make bananas ripen faster by placing them in a brown paper bag for a day or two. Adding another piece of fruit, like an apple or an avocado, will speed the ripening even more.
What’s the best kind of peanut butter to use in banana bread?
Regular, processed peanut butter or a no-stir natural peanut butter is the best choice for this recipe. Avoid drippy natural peanut butter, which can add excess moisture and affect the structure of the banana bread.
Can you make this banana bread without eggs?
You can make this banana bread egg-free using an egg substitute, such as flax or chia seed eggs. To replace the two eggs in this recipe, mix 2 tablespoons of either ground flaxseed or chia seeds with 6 tablespoons of water. Let the mixture sit for five minutes to thicken, then proceed with the recipe.
How do you make this peanut butter banana bread gluten-free?
To make gluten-free banana bread, swap in a gluten-free flour blend. Look for 1:1 gluten-free flour, which can be used cup for cup to replace flour in baking recipes.
Peanut Butter Banana Bread
Prep Time
15 min
Cook Time
50 min
Yield
2 loaves (8 slices each)
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup creamy peanut butter
- 1 cup sugar
- 2 large eggs
- 1-1/2 cups mashed ripe banana (3 medium banana)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Directions
- Preheat oven to 350°. In a large bowl, cream the oil, peanut butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, salt and baking soda; stir into creamed mixture.
- Transfer to two greased 8x4-in. loaf pans. Bake until toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
Nutrition Facts
1 slice: 266 calories, 14g fat (2g saturated fat), 23mg cholesterol, 287mg sodium, 32g carbohydrate (16g sugars, 2g fiber), 5g protein.
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Bananas and chunky peanut butter complement each other in this quick bread, which bakes to a beautiful golden brown. It's a fun change of pace from typical banana breads.
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