Peanut Butter Banana Bread: A Delightful Baking Experience

Rich, creamy peanut butter pairs with sweet bananas for a loaf of peanut butter banana bread that both kids and adults will love.

Sliced loaf of peanut butter banana bread set on a wooden board.

Rich and Flavorful Peanut Butter Banana Bread

Peanut butter is a beloved ingredient in our household. Whether enjoying a classic PB&J combination in peanut butter and jelly bars, or indulging in the chocolatey delight of peanut butter cup cookies or brownies, my family savors it all. Recently, we’ve been enamored with banana bread, so it was only natural to unite our love for peanut butter with our banana bread obsession. The result? A moist and flavorful peanut butter banana bread that we devoured in no time.

Cooled loaf of peanut butter banana bread set on a piece of parchment paper.

When crafting my recipes, I have one firm rule: any ingredient highlighted in the title should be prominent in the final dish. For this peanut butter banana bread, I decided on a robust flavor. Many recipes only use a half cup of peanut butter, imparting merely a whisper of flavor. Instead, my version boasts three-quarters of a cup of peanut butter in the batter, with an additional two tablespoons swirled on top. This creates a rich palate, perfectly complemented by the sweetness of ripe bananas.

Moreover, the added peanut butter contributes extra protein per slice, making it a satisfying after-school snack. Pair it with a chunky monkey smoothie or a banana, peanut butter, and date smoothie for an even more filling treat!

For additional peanut butter and banana fusion, consider trying peanut butter and chocolate banana muffins or peanut butter banana chocolate chip granola bars.

Three slices of peanut butter banana bread stacked on a plate.

How to Make Peanut Butter Banana Bread

This recipe is based on my oatmeal banana bread, ensuring that it’s quick and easy to prepare. You’ll have it in the oven in just a few minutes!

Ingredients You’ll Need

  • 1½ cups mashed ripe bananas (about 3 bananas)
  • ¾ cup creamy peanut butter, plus 2 tablespoons for the top
  • ½ cup granulated sugar
  • ½ cup lightly packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
Ingredients for peanut butter banana bread arranged on a beige countertop.

For this recipe, I recommend using creamy peanut butter, though crunchy can add an interesting texture. If you need to, you can substitute brown sugar and learn how to soften it with a few simple tricks, avoiding an extra trip to the store.

Making This Bread

To create this delicious peanut butter banana bread, start by mixing the mashed bananas with peanut butter, sugars, vegetable oil, eggs, and vanilla until well combined.

Wet ingredients for peanut butter banana bread in a white mixing bowl.
Dry ingredients for peanut butter banana bread whisked together in a white bowl.

In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Combine the dry mixture with the banana mixture until just blended, then pour the batter into a parchment-lined 9×5-inch loaf pan.

Peanut butter banana bread batter in a white bowl.

Now, drizzle the remaining two tablespoons of peanut butter over the batter’s top. If it’s thick, warm it in the microwave for a few seconds to make it easier to drizzle. Then, use a skewer or chopstick to swirl the peanut butter into the batter.

Peanut butter swirled into the top of peanut butter banana bread batter in a loaf pan.

Bake for 70-75 minutes at 350°F, or until a toothpick inserted in the center comes out clean. At around 60 minutes, check the color; if the top is getting too dark, tent it loosely with foil. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Baked loaf of peanut butter banana bread cooling on a wire rack.

Storage Tips

Store your peanut butter banana bread at room temperature, wrapped in foil, for up to 3 days. For extended freshness, keep it in the refrigerator for up to 5 days. Like many quick breads, it freezes well:

  • Wrap the whole loaf in plastic wrap and then foil, and freeze for 1-2 months. Thaw it at room temperature or microwave individual slices for a warm snack.
Slice of peanut butter banana bread broken in half, set on top of a second slice of bread.

Recipe FAQs

What kind of peanut butter should I use? For best results, use creamy peanut butter. Avoid natural varieties made from just ground peanuts, as they lack the smoothness necessary for baking.

I don’t have a mixer. Can I make this bread by hand? Absolutely! Whisk the wet ingredients thoroughly before folding in the dry mixture.

I don’t like baking with vegetable oil. Can I use butter instead? You may substitute with another neutral oil or melted butter, but oil typically yields a moister bread.

Ingredients Measurements
Mashed ripe bananas 1½ cups (about 3 bananas)
Creamy peanut butter ¾ cup + 2 tablespoons for topping
Granulated sugar ½ cup
Light brown sugar ½ cup, lightly packed
Vegetable oil ½ cup
Large eggs 2
Pure vanilla extract 2 teaspoons
All-purpose flour 1¾ cups
Baking powder 1 teaspoon
Baking soda ½ teaspoon
Kosher salt ¾ teaspoon

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