Peanut Butter Banana Bread
Posted Sep 29, 2023, Updated Feb 12, 2024
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This peanut butter banana bread recipe is soft & moist and loaded with peanut butter! It’s easy to make in one bowl and is a delicious breakfast or a snack!
This peanut butter banana bread combines the classic flavor duo (bananas and peanut butter) in one delicious quick bread.
It’s moist and sweet and bursting with both banana and peanut butter flavor. The hints of vanilla and cinnamon make it completely irresistible.
Serve this peanut butter banana bread with a slather of homemade peanut butter or cinnamon honey butter for a delicious breakfast or snack.
Peanut Butter Banan Bread: Ingredients & Substitutions
- Bananas. use overripe bananas so they are sweet and easy to mash. You can use bananas that have been frozen, just let them thaw to room temperature before using in this recipe.
- Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce.
- Creamy peanut butter. Choose your favorite peanut butter. You can use crunchy if you want a little bit of texture in the bread.
- Greek yogurt. The yogurt adds moisture and protein to this bread. You can substitute plain yogurt or sour cream.
- Granulated sugar. use white granulated sugar or organic cane sugar.
- Light Brown Sugar. If you want a deeper molasses taste, use dark brown sugar.
- All-purpose flour. You can substitute up to 1/2 cup of the flour with whole wheat pastry flour.
How to Make Peanut Butter Banana Bread
Let’s walk through this recipe together – and don’t forget to watch the video!
Begin by mashing the bananas in a large bowl.
Then add the melted butter, peanut butter, Greek yogurt, eggs and vanilla to the mashed bananas and stir to combine.
Next, add the granulated sugar and brown sugar and stir or whisk until the mixture is smooth.
Then, add the flour, baking powder, baking soda, sea salt and cinnamon and stir until the mixture is smooth and uniform throughout.
One the batter is smooth, pour it into a prepared loaf pan.
Then, bake the peanut butter banana bread in the preheated oven for 55-60 minutes, or until the top is golden brown and a toothpick inserted in the center of the bread comes out clean or with some moist crumbs.
Then let the bread cool in the baking pan on a wire rack for 1 hour.
After 1 hour, use a butter knife to release the sides of the bread from the pan if necessary. Then turn the bread out onto a cooling rack and let cool completely.
Serve
We love serving this peanut butter banana bread bread recipe for breakfast, or as a snack!
My favorite way to eat it is slightly warm or tasted with a generous slather of this cinnamon honey butter or homemade peanut butter.
Store
Store leftover peanut butter banana bread in an airtight container in the refrigerator for up to 1 week.
Freeze
You can freeze this recipe either as an entire loaf, or in individual slices.
To do this, first let the bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.
Thaw at room temperature or in the refrigerator overnight. You can warm individual slices in the microwave, but not the entire loaf.
Peanut Butter Banan Bread Recipe FAQs
If you’d like to prepare two loaves of peanut butter banana bread, you can double the recipe and bake it in two loaf pans.
Absolutely. I have so many peanut butter banana recipes, here are a few: peanut butter banana baked oatmeal, oatmeal peanut butter banana cookies, my favorite breakfast smoothie is a chocolate peanut butter smoothie (with banana).
Yes absolutely. I prefer natural peanut butter that is liquid at room temperature because it’s easier to stir into the batter.
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Peanut Butter Banana Bread Recipe
Ingredients
- 3 overripe bananas, mashed (1 ¼ cups mashed)
- ½ cup salted butter melted
- ¾ cup creamy peanut butter
- ¼ cup Greek yogurt or sour cream
- 2 eggs beaten
- 2 tsp pure vanilla extract
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9×5” loaf pan, set aside.
- In a large bowl, mash the bananas.
- Then add the melted butter, peanut butter, Greek yogurt, eggs and vanilla to the bananas and stir to combine.
- Add granulated sugar and brown sugar and stir or whisk until the mixture is smooth.
- Add flour, baking powder, baking soda, sea salt and cinnamon and stir until the mixture is smooth and uniform throughout.
- Pour batter into prepared loaf pan.
- Bake in preheated oven for 55-60 minutes, or until the top is golden brown and a toothpick inserted in the center of the bread comes out clean or with some moist crumbs.
- Cool in the baking pan on a wire rack for 1 hour.
- After 1 hour, use a butter knife to release the sides of the bread from the pan if necessary.
- Turn the bread out onto a cooling rack and let cool completely.
Video
Notes
- Bananas. You can use bananas that have been frozen, just let them thaw to room temperature before using in this recipe.
- Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce.
- Greek yogurt. The yogurt adds moisture and protein to this bread. You can substitute plain yogurt or sour cream.
- Granulated sugar. use white granulated sugar or organic cane sugar.
- Light Brown Sugar. If you want a deeper molasses taste, use dark brown sugar.
- All-purpose flour. You can substitute up to 1/2 cup of the flour with whole wheat pastry flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
