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!
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.
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Notes
Ingredient Substitutions
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.
StoreStore leftover peanut butter banana bread in an airtight container in the refrigerator for up to 1 week.FreezeYou 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.