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Peanut Butter Banana Bread Recipe

Peanut Butter Banana Bread Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling YIELD:8 servings


  • 1/2 cup butter, softened
  • 3/4 cup chunky peanut butter
  • 1 cup sugar
  • 2 large eggs
  • 1 cup mashed ripe banana (about 2 medium)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda


  • 1. In a large bowl, cream the butter, 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; add to creamed mixture.
  • 2. Transfer to a greased 9x5-in. loaf ban. Bake at 350° for 70-75 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (8 slices).

Nutritional Facts

1 slice: 497 calories, 25g fat (10g saturated fat), 84mg cholesterol, 702mg sodium, 61g carbohydrate (32g sugars, 3g fiber), 11g protein.

Reviews for Peanut Butter Banana Bread

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johanna User ID: 9047477 260065
Reviewed Jan. 21, 2017

"I have made this recipe 4 times as of right now the 4th is in the oven I use 3 or 4 bananas instead of two (I love the extra banana flavor) I also use margarine instead of butter. The texture of the bread is perfect for me mine comes out a bit dense but I also use a small loaf pan. Its perfectly moist for me and after I cut into it I wrap it in foil and keep it at room temp and it stays good for up to two weeks, but I usually eat it before then. My favorite way to enjoy this bread is with a little bit of cream cheese on it. All in all this is a fantastic recipe that I use whenever I have bananas that are about to go bad."

ms11145 User ID: 1604521 252560
Reviewed Aug. 12, 2016

"The peanut butter smell while baking just about drove me to distraction. The peanut butter flavor is mild so I might up the PB next time. I do love the texture of this bread. I only purchase creamy peanut butter so that it was I had to use. The crunchy PB would definitely add to it."

copperftg User ID: 7309516 246876
Reviewed Apr. 10, 2016

"Seemed a little thick but baked up perfectly. Nice touch of PB."

floresmm User ID: 7243305 237247
Reviewed Nov. 12, 2015

"sounded good, but was pretty tasteless/bland"

Minai User ID: 8553593 233787
Reviewed Sep. 30, 2015

"I personally consider myself a seasoned baker. After trying this recipe, my only disappointment was that there was not enough peanut butter flavor. I used PB2 in the recipe in place of peanut butter or peanut butter spreads. This recipe came out more cake-like, which I enjoyed, and did not have any issues with the texture after baking."

Metrocookbookdivany User ID: 6837772 232516
Reviewed Sep. 8, 2015

"This sounded like a great combo but flavor was disappointing. I used vegetable oil in place of butter but didn't get the same moist texture as other oil based recipes. This was dry and fell short on flavor. I probably would not make again, though maybe the butter would have worked better. The most reliable quick bread recipes I use call for a 325 over and 1.20 baking time. Would strongly recommend this adjustment to bakers interested in trying this recipe."

Mcarey0827 User ID: 7291602 231431
Reviewed Aug. 19, 2015 Edited Aug. 26, 2015

"I added some vanilla and a splash of vegetable oil. Added chocolate chips. Baked for 1 hour. This does have a weird texture before baking. Once you cut it the bread is hard as a rock."

ryansaunt12 User ID: 6211169 227715
Reviewed Jun. 10, 2015

"This was very good"

keiffmaily User ID: 3538112 225179
Reviewed Apr. 20, 2015

"Just made this for my family it is wonderful!! will make again"

mbaulch User ID: 7600486 153426
Reviewed Oct. 12, 2014

" had an odd texture. I probably won't make this again."

Bajaspeed User ID: 6369857 153425
Reviewed Dec. 31, 2013

"Okay taste. I used creamy peanut butter. Next time I think I will use the chnuncky peanut butter instead."

Joscy User ID: 2694585 131098
Reviewed Oct. 23, 2013

"I'm a peanut butter-aholic, uou might say, so after making/cooling this bread, I smear even more peanut butter on my own slice. Doesn't get any better than that!!"

Cupcake_k9 User ID: 7172020 80018
Reviewed Aug. 15, 2013

"I made this and added a handful of mii chocolate chips. Yummy! My son liked it with some nutella on it. A nice twist on banana bread"

Nanakdl User ID: 1504007 145893
Reviewed May. 31, 2013

"Ok i used three very ripe bananas,i added one teaspoon vanillia and one teaspoon

ciniamon,and baked them in muffin size for 20 min,I can cook I cannot spell. but this was good."

evolunze User ID: 6555532 145892
Reviewed May. 12, 2013

"I love it"

mdtovornik User ID: 6428163 67122
Reviewed Apr. 21, 2013

"Don't know what they are talking about burning came out fine at 70 minutes being done. Made the house smell great."

EileeenZ User ID: 1433547 132377
Reviewed Feb. 13, 2013

"Replace oil with an equal amount of applesauce"

yvonne chauvin User ID: 5648735 80016
Reviewed Jan. 28, 2013

"I noticed that sme people used apple sauce in the recipes how much apple sauce do you use in replace of the fats and oils"

wendyellis User ID: 3765123 156861
Reviewed Jul. 26, 2012

"This smelled wonderful, but the same thing happened to me as the others - with 20 minutes left on the 70-minute timer, I checked it and it was burned!!! I'm so disappointed."

kitzer User ID: 4188178 67121
Reviewed Feb. 20, 2012

"Yes, what could be better than peanut butter and bananas!!

Certainly NOT this recipe! The crust was well overdone at the 60 minute mark, while Ms. Toothpick said not!!
Turned the oven down and waited until TP said 'almost'! Removed and waited!
It was brick hard on the outside, dry on the inside, with the exception being this 'tunnel of batter' running through the center!
I did try to salvage the edible parts by cutting off the crust and hollowing out the center! That left about 2 bites per thick slice.
Total disappointment!!

NanaLovesCB User ID: 6344354 148268
Reviewed Feb. 14, 2012

"Moist and peanut buttery!"

lurky27 User ID: 1251896 67120
Reviewed Jan. 18, 2012

"Tasted bland. I even used 3 bananas instead of 2. Not worth making.

~ Theresa"

lacerbeam User ID: 6389535 153424
Reviewed Jan. 6, 2012

"I would add 3 bananas instead of 2. It needs more banana flavor."

yippykiyi User ID: 6130632 151813
Reviewed Nov. 14, 2011

"Just a great bread and so moist. I use applesauce instead of oil or butter. Really, really a good tasting bread."

yippykiyi User ID: 6130632 156857
Reviewed Nov. 14, 2011

"This is so cool, the only thing I changed was I always use applesauce instead of oil or butter. Many years of doing that. Very good recipe & I will make it again. Thank you all for the recipe.."

bethstrick User ID: 4731030 151811
Reviewed Sep. 29, 2011

"This recipe smelled AMAZING while cooking, but at 60 minutes in the oven it started to smell burnt. Checked it...totally burnt! I think the time needs to be adjusted on this recipe. I've never burned anything in my life!!!!"

annikins03 User ID: 5845690 58461
Reviewed Sep. 28, 2011

"I made these into muffins and made a few substitions--creamy peanut butter (I prefer it to chunky), applesauce instead of butter, and flax seed w/ water instead of eggs. They were moist and delicious!"

AmandaArelene User ID: 5585893 99218
Reviewed Feb. 27, 2011

"I added choc. chips to the recipe, I should have reduced the sugar to 1/2 cup. Also, the peanut butter flavor was lacking! My hubby liked it anyways...he likes everything I make! ;)"

Generals User ID: 5713364 99216
Reviewed Jan. 12, 2011

"I made this for my mother who loves pb with bananas. i thought it was good but u taste the pb as an after taste. i thought the batter was thick so i split it in half and made 2 loaves and cut the cooking time in half. inside was moist and outside not burnt!"

grandmajab209 User ID: 4107862 131096
Reviewed Jan. 3, 2011

"it is not to diabetic friendly,so i will use sugar twin for sugar & half the flour will be whole wheat, & add sugar free chocolate chips."

Laureli65 User ID: 4517269 131095
Reviewed May. 14, 2010

"This recipe is easy and delicious. Even my very picky son likes it. After tasting it, everyone thought it could use chocolate chips, so next time I made it, I added the chips and it's even better. I did decrease the cooking time to 65 minutes and it still gets too well done on the outside. Next time will try 60 minutes."

madamadam59 User ID: 3101876 131106
Reviewed Mar. 16, 2010

"I cook at an assisted living ctr and needed a new recipe to try using ripe banans. The residents loved it and they want me to make it again. It was moist and very tasty."

Linda2222 User ID: 1765846 99210
Reviewed Jan. 18, 2010

"Delicious and a great way to use ripe bananas!"

kronic6875 User ID: 4636324 67118
Reviewed Dec. 15, 2009

"The flavor is good, one of my favorite combinations. I used a silicone loaf pan, and it took the full 70 minutes to cook through, the outside did not burn, but it came out a little dry. Going to add an additional egg next time and see if it will come out a little moister."

azneongirl User ID: 1085196 148266
Reviewed Oct. 28, 2009

"The outside was burned with more than 15 minutes left on the timer, but the inside was yummy!"

crabbit User ID: 709706 207071
Reviewed Jun. 3, 2009

"This turned out terrible. Outside burns before inside is done. Even tasted yucky. Would not make this again."

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