Peanut Butter Banana Bread
There’s something magical about the smell of banana bread baking, especially when it’s laced with creamy peanut butter. This Peanut Butter Banana Bread is my latest obsession, born from a lazy weekend with overripe bananas begging to be used. I mixed in natural peanut butter and tossed in some chocolate chips for extra joy, and let me tell you, it’s a keeper! Whether you’re a peanut butter fanatic or just craving a cozy treat, this loaf is like a warm hug in every bite. Let’s get baking and talk about how to make it your own!
Why You’ll Love This Recipe
This banana bread is pure comfort. The bananas keep it moist and sweet, while peanut butter adds a rich, nutty vibe. I baked mine for 70 minutes, and it came out perfect—golden and ready to slice. You can mix the peanut butter right into the batter, like I did, or swirl it on top for a fun twist. Plus, those chocolate chips? They’re optional but add a little sparkle. It’s perfect for breakfast with coffee or a late-night snack.
Texture Tips: Peanut Butter and Mixing Choices
Your peanut butter and mixing method can change the bread’s texture. Here’s how:
- Mixing vs. Swirling: Mixing peanut butter into the batter, as I did, spreads the nutty flavor evenly. Every bite is consistent and rich. Swirling peanut butter on top creates a marbled effect with creamy pockets. It adds visual flair and varied texture. Both methods are delicious—choose based on your mood!
- Natural vs. Regular Peanut Butter: Natural peanut butter (just peanuts and salt) makes a denser, nutty loaf. I use natural peanut butter mixed into the batter for a hearty texture. Regular peanut butter (like Jif) creates a fluffier, lighter bread due to its stabilizers. Try both to see what you love!
Customize Your Loaf
This is bread is so fun to experiment with different flavor combinations.
- Chocolate Chips: I added ¾ cup chocolate chips for sweet, melty bursts. Peanut butter chips are also equally delicious. Or you can skip them for a nutty, classic loaf.
- Add-Ins: Try ½ cup (70g) chopped peanuts or walnuts for crunch. Or use dried fruit like raisins.
- Spices: A pinch of nutmeg or 1 tsp espresso powder deepens the flavor.
- Glaze: Drizzle with a mix of 2 tbsp peanut butter, ¼ cup powdered sugar, and 1-2 tbsp milk for a dessert twist.
Keep It Fresh
Store your loaf in an airtight container at room temperature for 2-3 days or in the fridge for a week. Want to save some for later? Freeze slices for up to 3 months. Pop them in the microwave for 10 seconds to bring back that fresh-baked magic.
Final Thoughts
This Peanut Butter Banana Bread is my new favorite way to turn overripe bananas into something special. If you’re looking for a healthier banana bread, I HIGHLY recommend my healthy whole wheat banana bread – it’s a winner! Mixing in natural peanut butter and chocolate chips made it a hit at my house, but I’m tempted to try the swirl next time for that wow factor. It’s the kind of recipe that feels like a warm memory, perfect for sharing with friends over coffee. Bake it, love it, and let me know how it turns out for you!
Peanut Butter Banana Bread
Print Recipe
equipment (affiliate links
- kitchen scale for best accuracy
- stand mixer with paddle attachment optional
- potato masher or fork
- Parchment paper optional
Ingredients
- 1 ½ c. (360 g) bananas mashed, 3-4 medium overripe
- ½ c. (120 g) creamy peanut butter regular or natural
- ⅓ c. (75 g) salted butter melted
- ¾ c. (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ c. milk
- 1 ½ c. (180 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¾ c. (110 g) semisweet chocolate chips or peanut butter chips
- 1 tsp. unbleached all purpose flour for coating chips
Instructions
- Preheat Oven: Set oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mash Bananas: In a large bowl, mash ripe bananas with a fork or potato masher until smooth.1 ½ c. (360 g) bananas
- Mix Wet Ingredients: Add peanut butter, melted butter, sugar, eggs, vanilla, and milk. Stir until combined.½ c. (120 g) creamy peanut butter⅓ c. (75 g) salted butter¾ c. (150 g) granulated sugar2 large eggs1 tsp vanilla extract¼ c. milk
- Mix Dry Ingredients: In another bowl, whisk flour, baking soda, salt, and cinnamon.1 ½ c. (180 g) unbleached all-purpose flour (RECOMMEND WEIGHING)1 tsp baking soda½ tsp salt½ tsp ground cinnamon
- Combine: Gently stir dry ingredients into wet. Don’t overmix. Coat chocolate chips or peanut butter chips in flour (to prevent sinking) and fold into batter. Run a knife along the center lengthwise.¾ c. (110 g) semisweet chocolate chips1 tsp. unbleached all purpose flour
- Bake: Bake for 15 minutes at 375°F and without opening the oven door, reduce heat to 350 and bake and additional 50 minutes, or until a toothpick comes out clean or with a few crumbs.
- Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack. Let cool completely before slicing.
Notes
- Texture Tips: Natural peanut butter (like I used) makes a denser, heartier loaf with bold nutty flavor. Regular peanut butter (e.g., Jif) creates a fluffier texture, like a soft banana cake.
- Chocolate Chips: The ¾ cup chocolate (or peanut butter) chips add sweet bursts, but skip them for a classic nutty loaf.
- Storage: Store in an airtight container at room temperature for 2-3 days, in the fridge for a week, or freeze slices for up to 3 months. Reheat slices for 10 seconds in the microwave.
- Baking Tip: Use spotty, ripe bananas for the best sweetness. If the top browns too fast, cover with foil.
Happy baking!
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