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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❤️ Why you'll love it
- Bananas and peanut butter are a classic combination
- Salty, sweet, and so easy!
- Perfect for the peanut butter lover!
- The BEST way to deal with overripe bananas!
This crunchy peanut butter banana bread recipe is an old family favorite -- one that I grew up with. It's one of my favorite flavor combinations.
We called it Savannah bread and I don't know where my mom found the recipe. I've never seen, nor tasted, anything quite like it. It's just right for breakfast or brunch - out of this world with a layer of Nutella swirled across a slice.
It's a nice change from regular banana bread!
🧾 Ingredients
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- large eggs
- bananas
- butter
- crunchy peanut butter
- sugar
- pure vanilla extract
- all-purpose flour
- baking powder
- kosher salt
- baking soda
🔪 Instructions
You'll find the full ingredients and instructions in the green recipe card below.
- Preheat oven to 350f. Grease a 8.3 x 4.6 - inch loaf pan.
- Mix the dry ingredients in a medium bowl.
- Cream the butter and peanut butter in the bowl of a stand mixer.
- Add sugar gradually and continue to cream until light and fluffy.
- Add the eggs and vanilla - beat well.
- Mix the dry ingredients in a medium bowl and add to the creamed mixture alternately with the banana.
- Mix well by hand to thoroughly blend the ingredients but do not beat. Spoon into the prepared loaf pan.
- Bake for 1 hour at 350F or until bread tests done. A toothpick inserted in the center will come out clean.
- Let cool in pan for 5 minutes then remove from pan to cool completely.
🥄 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need the following items to make this recipe successfully.
Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
🥫 Storage
Keep this quick bread on the the counter or in the pantry, wrapped in plastic wrap, for up to 3 days.
You can also keep it in an airtight container.
To freeze:
This bread also freezes well.
- Cool completely.
- Wrap in plastic wrap.
- Then in aluminum foil. Label and freeze.
OR
- Cool completely.
- Slice.
- Place squares of parchment paper between slices.
- Place in a freezer container.
That way you can remove just the amount that you need.
💭 Tips
Expert Tip: 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 creamy peanut butter if you prefer just the moist, intense peanut butter 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 semi-sweet chocolate chips for decadent chocolate peanut butter banana bread!
- For more peanut butter flavor add peanut butter chips.
- Add a cup of chopped Reeses Peanut Butter Cups.
- Natural peanut butter does not work well in this quick bread recipe.
👩🍳 FAQs
You can substitute oil for the butter in this banana peanut butter bread.
It's very common in quick breads and not a problem! It happens because the top of the batter sets before the rest of the loaf finishes baking.
Maybe? Define black? The best bananas for banana bread are brown/black and very ripe. They smell very banana-y. If the bananas are molded, smell off in any way or are (ick!) buggy then throw them away!
📚 Related recipes
Quick breads are perfect for lazy weekend brunches, afternoon snacks, and mini loaves make fabulous holiday gifts!
📞 The last word
The other day I was paging through a cookbook and an index card fell out. Savannah Bread.
Wow, did that make me stop in my tracks! I've never seen another recipe for Savannah Bread. I have no idea why it's called that except that Dad was stationed at Ft. Benning, Georgia when he was a training officer in the early 1950s.
The peanut butter banana bread recipe was written in fading blue ink and it brought back so many memories that I had to make it. I wanted to taste it again to see if it was as I remembered it.
Of course it wasn't because no one makes food taste like Mom's, right?
But it was good. Very good. I've had a lot of peanut butter banana bread recipes but never saw one like this one.
It calls for crunchy peanut butter and each bite gives you a little sweet, a little salty, tender bread, and the crunch of peanuts. I used to love it spread with cream cheese but now that Nutella has come into my life...
You know. Chocolate.
Anyway, making this peanut butter banana bread recipe was like spending an afternoon with my mom.
The smell that wafted though the house was pure 1967 home to me. I hope you enjoy it as well. It's a yummy change from traditional banana bread.
So much peanut flavor and the peanut butter helps to make it an extra moist banana bread.
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 SaveEquipment Needed
Ingredients
- 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
- 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
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We'll never share your email or send you spam. Pinkie swear.First published March 13, 2017. Last updated October 22, 2021 for better instructions, tips, faqs, and structural changes.
Francois
Wishing your daughter well.
Marye Audet
I have 4 grandchildren and one on the way! 🙂 the oldest is 15... It's never goes away, does it? Hugs, Barbara