Here’s a delicious peanut butter banana bread recipe that turns overripe bananas into a moist, flavorful loaf with ribbons of creamy peanut butter throughout. This cozy quick bread is easy to make, uses pantry staples, and delivers a tender crumb with a salty-sweet swirl—perfect for breakfast, an afternoon treat, or a crowd-pleasing snack.
Ingredients
– 1 ¾ cups (220g) all-purpose flour
– 1 tsp baking soda
– ½ tsp baking powder
– ½ tsp salt
– ½ cup (115g) unsalted butter, softened
– ½ cup (120g) creamy peanut butter, plus 3 tbsp for swirl/topping
– 1 cup (200g) granulated sugar (or ¾ cup if you prefer less sweet)
– 2 large eggs, room temperature
– 1 tsp vanilla extract
– 3 ripe bananas, mashed (about 1 ½ cups)
– ¼ cup (60ml) milk (or plant milk)
– Optional: ½ cup chopped peanuts or chocolate chips
Servings and Cooking Time
Servings: Makes 1 standard 9×5-inch loaf (about 8–10 slices). Preparation time: 15 minutes. Cooking time: 50–65 minutes (until a skewer inserted near the center comes out clean or with a few moist crumbs).
Nutritional Value
The following nutritional values are approximate and based on 1 slice (1/10 of the loaf ~ 80g). This is for one person:
– Calories: ~260 kcal
– Fat: 12 g
– Saturated Fat: 4 g
– Carbohydrates: 33 g
– Fiber: 2 g
– Sugars: 14 g
– Protein: 6 g
– Sodium: 180 mg
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a bowl whisk together flour, baking soda, baking powder, and salt; set aside.
3. In a large bowl, cream the softened butter and sugar until light and fluffy using a mixer or sturdy spoon.
4. Beat in the eggs one at a time, then stir in vanilla and the ½ cup peanut butter until smooth.
5. Fold in the mashed bananas and milk until combined.
6. Gently fold the dry ingredients into the wet ingredients just until incorporated—do not overmix.
7. Pour half the batter into the prepared pan and smooth the top.
8. Warm 3 tbsp peanut butter slightly and spoon over the batter; use a knife to swirl it through the batter.
9. Top with remaining batter, then add another small drizzle of peanut butter and swirl lightly for a marbled effect.
10. Bake for 50–65 minutes, covering loosely with foil if the top browns too quickly.
11. Remove from oven and cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
12. Slice and serve; store cooled bread in an airtight container.
Alternative Ingredients
You can substitute whole wheat pastry flour for half the all-purpose flour for a nuttier texture. Use almond butter or sunflower seed butter in place of peanut butter for nut-free or different flavor options. Swap granulated sugar for coconut sugar or honey (reduce liquid slightly when using honey).
Serving and Pairings
Serve slices warm or toasted with extra peanut butter, butter, or a drizzle of honey. Pair with coffee, tea, or a glass of cold milk. It also makes a great base for a breakfast sandwich with yogurt or ricotta and fruit, or alongside fresh berries for contrast.
Storage and Reheating
Store at room temperature in an airtight container for up to 3 days. Refrigerate for up to 5–7 days (wrap well to prevent drying). To freeze, wrap slices or the whole cooled loaf tightly in plastic and foil for up to 3 months; thaw overnight in the fridge. Reheat slices in a toaster oven or microwave (15–25 seconds) until warm.
Cooking Mistakes
- Overmixing batter — causes a dense loaf.
- Using underripe bananas — less sweetness and moisture.
- Skipping parchment — loaf may stick and break.
- Baking at too high temperature — top browns before center cooks.
- Opening oven early — can cause the loaf to collapse.
- Not measuring flour correctly — too much flour makes dry bread.
Helpful Tips
- Use very ripe bananas for best flavor and moisture.
- Room-temperature ingredients blend more evenly.
- Warm peanut butter briefly to make swirling easier.
- Check doneness with a skewer near the center.
- Add mix-ins like chocolate chips or chopped peanuts for texture.
FAQs
Can I make this peanut butter banana bread without eggs?
Yes — replace each egg with ¼ cup applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water per egg). Texture will be slightly denser and more moist; bake time is similar.
How do I prevent the peanut butter from sinking?
Warm and thin the peanut butter slightly and dollop in the middle, then swirl gently. Using a thicker batter and layering batter–peanut butter–batter helps keep the swirl suspended.
Can I use natural peanut butter in this recipe?
You can, but natural peanut butter is runnier and may make the swirl less defined. Chill briefly or stir to a slightly thicker consistency before swirling for best results.
How can I make this recipe gluten-free?
Substitute a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Texture may be slightly different; allow batter to rest 10 minutes before baking for better hydration.
Can I halve or double the recipe?
Yes — halve for a smaller loaf or double for two loaves; adjust baking time slightly (smaller loaf may bake faster, two loaves take similar time as long as pans are not overcrowded).
Why is my bread gummy in the middle?
Gummy bread usually means underbaked center, too much liquid, or dense batter from overmixing. Bake until a skewer comes out with a few moist crumbs and allow adequate cooling before slicing.
What’s the best way to get a defined swirl?
Use slightly thicker peanut butter and alternate spooning batter and peanut butter in layers, then drag a knife through once or twice—over-swirl can blend the fillings, so keep movements subtle.
Conclusion
This peanut butter banana bread recipe is an easy, comforting way to use ripe bananas and enjoy the classic flavor pairing of banana and peanut butter. With simple swaps and clear tips, you’ll bake a moist, swirled loaf perfect for breakfasts, snacks, or sharing with friends and family.
Peanut Butter Banana Bread Recipe
Ingredients
- 1 ¾ cups 220g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup 115g unsalted butter, softened
- ½ cup 120g creamy peanut butter, plus 3 tbsp for swirl/topping
- 1 cup 200g granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3 ripe bananas mashed (about 1 ½ cups)
- ¼ cup 60ml milk (or plant milk)
- Optional: ½ cup chopped peanuts or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- In a bowl whisk together flour, baking soda, baking powder, and salt; set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla and the ½ cup peanut butter until smooth.
- Fold in the mashed bananas and milk until combined.
- Gently fold the dry ingredients into the wet ingredients just until incorporated—do not overmix.
- Pour half the batter into the prepared pan and smooth the top.
- Warm 3 tbsp peanut butter slightly and spoon over the batter; use a knife to swirl it through the batter.
- Top with remaining batter, then add another small drizzle of peanut butter and swirl lightly for a marbled effect.
- Bake for 50–65 minutes, covering loosely with foil if the top browns too quickly. A skewer inserted near the center should come out clean or with a few moist crumbs.
- Remove from oven and cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
