I'm inviting you into my childhood with this vintage, quick bread recipe. It's simple, not too sweet, and every bite is a taste of my past.
Enjoy!
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Table of Contents
❤️ Why you'll love it
- Nostalgic, comforting, and way better than traditional banana bread
- Quick bread recipes are the best way to gain kitchen confidence
- Delicious for breakfast, an afternoon snack, and (of course) dessert
Peanut butter and banana are a classic combination!
This sweet and salty peanut butter banana bread is unlike any of its kind because of one little secret: crunchy peanut butter. Take it from a house full of peanut butter lovers—save the creamy stuff for sandwiches and prepare to enjoy the best loaf of banana bread ever.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
This peanut butter banana bread recipe is the kind where there are a lot of variations you could use—but I'd recommend sticking closely to the main recipe for the best results. I'm just being honest, here!
- I prefer crunchy peanut butter for the texture, but creamy peanut butter works if you only want the moist, intense peanut butter flavor.
- Stir in chopped peanut butter cups and you'll have Reese's peanut butter banana bread—so good!
- Add peanut butter chips for an extra pop of sweet, nutty goodness.
- Semisweet chocolate chips would also be lovely in this tender bread. I like the mini ones best. About 1 cup is good.
- You can use brown sugar instead of white without any noticeable difference.
- Craving a little bit more crunch? Sprinkle the top of the banana bread with crushed peanuts before baking.
- On the other hand, dust the top of the peanut butter bread with large-grain turbinado sugar or raw sugar crystals before it goes in the oven for a unique, nice texture.
- Don't fancy peanut butter? I'll forgive you. Swap it with your favorite nut butter alternative. Or, try my original banana bread recipe, instead.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- In a large bowl, cream together the butter, peanut butter, sugar, eggs, and vanilla extract.
- In two increments, alternate between stirring the dry ingredients...
- ...and the mashed bananas into the wet ingredients.
- Spoon peanut butter banana bread batter into a prepared loaf pan. (Try saying that five times in a row!)
🥫 Storage
Store any leftovers the same way you would regular banana bread. Thankfully, there are easy options both for quick and longer storage.
Be sure to let the peanut butter banana bread cool first. Then, wrap it in plastic wrap or transfer it to an airtight container. Keep the leftovers at room temperature for up to three days—if it's not gobbled away before then!
To freeze
Moist banana bread holds up really well in the freezer, and you can store it, frozen, for up to three months! To do so, wrap the cooled loaf in plastic, then cover it in a layer of aluminum foil.
You can also slice the loaf, first, and place a small piece of parchment paper in between each one slice.
Wrap it as instructed above. This way, you can thaw just one slice of banana bread at a time (or two... no one is judging!)
Speaking of thawing, let the banana bread thaw at room temperature, or warm slices up in the microwave until they're soft again.
💭 Things to know
Expert Tip: Natural peanut butter does not work great in this recipe. Stick with the good 'ol red-topped jar for best results.
- Put mushy bananas to good use—the best peanut butter banana bread is made with spotty, overripe bananas. You know, the ones that start going soft and looking a little sad on your kitchen counter?
- When adding the flour mixture, alternate it with the mashed bananas. This helps the batter come together more smoothly.
- While you can use an electric mixer to beat together the wet ingredients, use a spatula to combine the flour in by hand.
- After you've added the flour and banana, only mix until there are no more streaks left. Overmixing can cause tough banana bread.
- If you don't have a bread pan, make crunchy peanut butter banana bread muffins! Thoroughly spray a standard cupcake tin with non-stick cooking spray and portion the batter into the wells. Start checking the center of the muffins for doneness around the 20-25 minute mark.
- You can also make mini loaves using a specialty mini-loaf pan. Mini peanut butter banana bread loaves make great gifts for teachers or co-workers—just check about allergies, first!
- Always let peanut butter banana bread cool for a few minutes in the pan first, before turning it out. Removing it too quickly can cause it to crumble apart.
- However, don't let the banana bread cool fully in the pan. Otherwise, the residual heat may cause it to overcook.
👩🍳 FAQs
Not really, and I'll tell ya why: beating together the smooth butter and sharp crystals of sugar creates little air pockets that, after baking, result in a super soft, fluffy bread. Maple syrup, a liquid sweetener, doesn't aerate the butter in the same way, so the bread will be more dense.
Sort of! When using oil, know in advance that your bread might come out a bit dense since liquid fat doesn't hold as much air when beaten together with sugar. (For more info, see the answer above regarding maple syrup!)
Sure! You can use the same measurement of vegan butter.
Most of the time, yes. Brands will sometimes refer to their peanut butter with pieces of nuts in it as either crunchy or chunky.
Most banana recipes will tell you to use very ripe bananas. That means they're softer, sweeter, and likely have dark brown spots on the peel.
Avoid using any bananas that are fully brown on the inside, too mushy to hold their shape, or smell rotten. Toss them far, far away if they've started to grow any mold or attract bugs.
📚 Related recipes
- Orange Banana Bread has a bright and fruity flavor thanks to the delicious citrus glaze. Plus, walnuts provide a sweet bit of crunch!
- Have more bananas to use up? These Banana Baked Donuts are so yummy, super creative, and are made easily in the oven (not a fryer!)
- It's always acceptable to eat cookies for breakfast—especially when they're crumbled and baked into this amazing Oreo Banana Bread!
🍽️ Serve with...
- Crockpot Breakfast Casserole should not be saved for the holidays! It's a great dish for any weekend brunch.
- Southern Fried Apples are one of those desserts that pretends to be a side dish. Sweet and cinnamony!
- Copycat Salted Caramel Brulee Latte is even better than the one at that coffee shop I spend too much money at.
🥄 Restless Chipotle recommends
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- large eggs
- bananas
- butter
- crunchy peanut butter
- sugar
- pure vanilla extract
- all-purpose flour
- baking powder
- baking soda
- loaf pan
- stand mixer
📞 The last word
This is one of my favorite flavor combinations ever, y'all. Add a few mini chocolate chips and it's flavor perfection!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Peanut Butter Banana Bread
Print Pin Recipe Save Recipe Rate RecipeIngredients
- ⅓ cup butter
- ¾ cup crunchy peanut butter
- ⅔ cup white sugar
- 2 eggs, slightly beaten
- ½ teaspoon vanilla
- 1-¾ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup mashed banana, 2-3 large ripe bananas
Instructions
- Preheat oven to 350F.
- Grease a 8.3 x 4.6 - inch loaf pan.
- Mash the banana in a small bowl. Set aside.
- Mix the dry ingredients in a medium mixing bowl. Set aside.
- Cream the butter and peanut butter in a large mixing bowl with an electric mixer or in the bowl of a stand mixer.
- Add sugar gradually and continue to cream on high speed until light and fluffy.
- Add the eggs and vanilla - beat well.
- Add the flour mixture to the creamed mixture alternately with the mashed banana.
- Mix well by hand to thoroughly blend the ingredients but do not beat.
- Spoon the batter into the prepared bread pan.
- Smooth the top.
- Bake for 1 hour at 350F or until bread tests done. A toothpick inserted in the center of the loaf will come out clean or an instant read thermometer will read 190-200°F.
- Let cool in pan for 5 minutes then remove from pan to cool completely on a rack.
Notes
- Sprinkle the top of the peanut butter bread with turbinado sugar or raw sugar crystals (the large crystals, not just natural or organic sugar) before it goes in the oven. This gives it a nice texture on top.Use very very ripe bananas for the best flavor.
- Use crunchy peanut butter for texture or smooth peanut butter if you prefer just the moist, intense pb banana bread flavor!
- The peanut butter flavor develops as it sits and it's even better the next day.
- Bread is done when a toothpick poked in the center comes out with a few moist crumbs clinging to it OR an instant read thermometer reads 190 to 200 degrees.
- Add a cup of chocolate chips.
- Add a cup of chopped Reeses Peanut Butter Cups.
- Natural peanut butter does not work well in this recipe.
- Freezes well up to 3 months.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published March 13, 2017. Last updated December 23, 2022 for better instructions, tips, faqs, and structural changes.
Barbara says
we love anything banana. With this banana peanut butter bread we love pecans do you suggest pecans? Granny B
Marye says
You could - I think the flavor would get lost in the peanut butter tho.
Francois says
Wishing your daughter well.
Marye Audet says
I have 4 grandchildren and one on the way! 🙂 the oldest is 15... It's never goes away, does it? Hugs, Barbara