There is just something about a loaf fresh from the oven, right? That warm, yeasty, comforting smell that takes over the whole house—it always reminds me of rainy Saturday mornings when I was little, watching my aunt whip up whatever quick bread was on deck. Well, honey, I’ve taken that classic comfort and kicked it up about a million notches with this incredible Peanut Butter Banana Bread recipe.

Forget dry, crumbly loaves that taste more like sadness than dessert. This version is unbelievably moist, thanks to an ingredient combo that just melts in your mouth. We’re folding that rich, salty peanut butter right into the classic banana base. Trust me, once you bake this loaf, your old banana bread recipe is going straight into the recycling bin. This is the one you’ll keep coming back to, especially when you need that perfect mid-afternoon snack. If you’re looking for even more moisture secrets for those banana loaves you already love, check out my tips here!

Why This Peanut Butter Banana Bread Recipe Works So Well

So many banana breads promise moisture and deliver chalk dust, right? That’s because they don’t follow a few simple rules that make this recipe a powerhouse. We’re not just making banana bread; we’re making an upgrade. If you’re always looking for new quick breads to master, take a look at my favorite five recipes for inspiration!

The ratio of melted butter to mashed bananas is spot on for that fudgy center.
We are using the correct chemical leavener to create lift without drying out the bread.
It’s all about quick mixing to keep that texture soft and tender.

Achieving Perfect Moisture in Your Peanut Butter Banana Bread

It all comes down to the fat content here. By using melted butter alongside that natural banana liquid, we are essentially guaranteeing a moist loaf that stays fresh for days. Honestly, using slightly overripe bananas alongside that measured amount of fat is the secret handshake for super moist results.

Simple Mixing for Tender Peanut Butter Banana Bread

This is my one non-negotiable rule for any quick bread: stop mixing when you see the last streak of flour disappear! Overmixing develops gluten, and gluten makes things tough. We are aiming for tender, light crumbs, so be gentle when those dry ingredients go in.

Gathering Ingredients for the Best Peanut Butter Banana Bread

You know, you can’t rush perfection, but you can certainly make sure you have everything ready to go before you start. Having your ingredients measured out—or ready for measuring—is half the battle won when you’re making something like this quick bread. It lets you move quickly when it’s time to mix, which, as we discussed, is important for tenderness!

This list isn’t fancy, but every single component plays a specific role in making sure this loaf is perfectly flavored and structurally sound. Don’t skimp on the banana ripeness; that’s where the real magic starts!

Essential Components for Peanut Butter Banana Bread

Three very ripe bananas, mashed well—they should look almost brown!
Half a cup of unsalted butter, and it absolutely has to be melted first.
Three-quarters of a cup of regular granulated sugar.
One large egg, just cracked straight into the bowl.
A full teaspoon of pure vanilla extract for depth of flavor.
Half a cup of creamy peanut butter—none of that natural stuff that separates!
One and three-quarters cups of all-purpose flour.
One teaspoon of baking soda—this gives us the lift we need.
Half a teaspoon of salt to balance out all that sweetness.

Step-by-Step Instructions for Perfect Peanut Butter Banana Bread

Getting this perfect loaf made is actually super fast once you have everything lined up. Seriously, you’ll be shocked how quickly this comes together before it goes into the oven. Remember what I said about not overmixing? These steps help us keep everything delicate and light. If you want to turn this into a fun, coffee-time treat, check out how I turned banana bread into a coffee cake right here!

Preparing the Oven and Pan for Peanut Butter Banana Bread

First things first, get the heat going! Preheat your oven to 350 degrees Fahrenheit. Once that’s warming up, you need to prep your 9×5 inch loaf pan. Don’t just butter it; take the extra 30 seconds to grease it really well and then dust it lightly with flour. This ensures you get a perfect release later, and we don’t want any sticking!

Combining Wet Ingredients for Your Peanut Butter Banana Bread

Grab your biggest bowl. Mash up the bananas until they’re good and soft—no huge chunks allowed! Now, whisk in the melted butter, the granulated sugar, that single egg, and the vanilla extract until everything looks friendly together. Give it a good stir, and then scoop in the creamy peanut butter. You’re just stirring it until it’s *mostly* combined here; don’t worry if you still see a few little ribbons of PB.

Incorporating Dry Ingredients into the Peanut Butter Banana Bread Batter

In a separate, medium bowl, take a moment to properly whisk together your flour, baking soda, and salt. Whisking them first means no pockets of baking soda hiding at the bottom of your bread, which is a huge no-no! Now, and this is crucial, add these dry ingredients to your wet mixture only a little bit at a time. Mix until you just barely see no dry flour streaks remaining. Stop mixing immediately after that point!

Baking and Cooling Your Peanut Butter Banana Bread Loaf

Pour that beautiful, thick batter right into your prepared pan and smooth the top. This usually bakes for about 50 to 60 minutes in my oven. You’ll know it’s done when you stick a toothpick right in the center and it comes out totally clean. Don’t rush it out, though! Let the loaf cool down inside that pan for a full 10 minutes. After that, gently turn it out onto a wire rack so it can cool all the way through. Slicing it too soon will make it seem gummy!

Tips for Success with Your Peanut Butter Banana Bread

I always tell people that even the best recipe can fall flat if you skip the little details! Since this is such a straightforward quick bread, those small touches really take it from just good to seriously amazing. We want you walking around bragging about this loaf tomorrow, right? If you love experimenting with quick breads, you simply have to see my recipe guide for ultimate homemade cornbread—it’s stellar!

Choosing the Right Bananas for Peanut Butter Banana Bread

My biggest, loudest tip is about the bananas! If you can, wait an extra day or two until they have those black spots all over the peel. Overripe bananas have significantly more sugar and much more moisture, which translates directly into a richer, sweeter flavor profile in your finished Peanut Butter Banana Bread. Don’t toss those yellow-and-black beauties!

Texture Variations for Your Peanut Butter Banana Bread

If you like a little crunch along with that soft, buttery interior, I’ve got your back. Feel free to fold in about half a cup of chopped peanuts right there with the dry ingredients. Make sure they are roughly chopped, though! You don’t want giant clumps; you want little pops of salty crunch in every few bites of your Peanut Butter Banana Bread. It’s fantastic.

Storing and Reheating Leftover Peanut Butter Banana Bread

This bread is so moist it tends to stick around longer than my other quick breads, but keeping it fresh is truly simple. Once it has cooled completely—and I mean completely!—wrap that whole loaf tightly in plastic wrap first. If you’re only eating it over a day or two, airtight foil is fine on the counter.

If you need it to last longer than three days, that’s when you take a trip to the freezer. Wrap it super tight, and it will keep beautifully for almost three months. When you want a slice later, just pull it out and let it thaw on the counter, or zap it for about 15 seconds in the microwave. Heaven!

Frequently Asked Questions About Peanut Butter Banana Bread

I get so many messages asking about tweaking this recipe, and honestly, that’s half the fun of baking! Quick breads like this Peanut Butter Banana Bread are so forgiving, but sometimes you need a direct answer for substitutions or timing. If you’re interested in some other fruits that work well in a similar way, you might like exploring my post on pineapple quick bread variations!

Can I substitute the creamy peanut butter in this Peanut Butter Banana Bread?

Yes, you totally can! If you prefer a bit more texture in your slices, crunchy peanut butter works perfectly fine. It just adds a little extra chewiness. If you have a peanut allergy or just want to change things up, most smooth nut butters—like almond or cashew butter—will work well in a one-to-one ratio. Just keep in mind that nut butters vary in oil content, so your final loaf might be a touch denser.

How do I know when my Peanut Butter Banana Bread is fully baked?

The toothpick test is your best friend here, but don’t just test it once! You need to insert a thin wooden pick right into the very center of the loaf—the thickest part—and pull it out. If you see wet, gooey batter sticking to it, it needs more time. You are looking for moist crumbs clinging to the toothpick, not raw batter. If the top is browning too fast before the middle is done, just tent it loosely with aluminum foil.

Can this Peanut Butter Banana Bread be made gluten-free?

That’s a great question, and yes, this recipe adapts beautifully! When I swap out the all-purpose flour, I always recommend using a high-quality, 1-to-1 gluten-free baking blend that already includes xanthan gum. You’ll measure that exactly the same way you would the regular flour. Since GF flour can sometimes absorb liquid differently, just check your batter for consistency, but usually, no other adjustments are needed for this particular recipe!

Estimated Nutritional Snapshot for Peanut Butter Banana Bread

I always want you to know what you’re getting into when you bake something this delicious! Since everyone’s bananas are a slightly different size and we all use different brands of peanut butter, these numbers are just an educated guess based on the recipe proportions. Consider this your ballpark estimate for one slice when we slice the loaf into 10 pieces.

Serving Size: About 1 slice
Calories: Roughly 250 per slice
Sugar Content: Around 18 grams
Total Fat: Approximately 12 grams
Protein Boost: About 6 grams

Keep in mind this is a treat, not diet food, but that 6 grams of protein from the peanut butter sure helps justify that second slice!

Share Your Perfect Peanut Butter Banana Bread Experience

Phew! Now that you have the inside secrets to making the absolute best Peanut Butter Banana Bread, I really want to see what you created in your kitchen! Baking is so much more fun when we get to share the results, isn’t it?

I spend tons of time perfecting and testing these loaves to make sure they are super moist and packed with flavor, but what really matters is how it turns out *for you*. Did you add chocolate chips? Did you use crunchy peanut butter? Tell me everything!

Head down to the comments section below and let me know how it went! Drop a rating if you loved it—it really helps other home bakers decide to give this amazing quick bread a try. And if you’ve been looking for some seriously fast weeknight meals, you should definitely take a peek at my 20-Minute Bulgogi Dinner idea for next time!

Happy baking, friend. Enjoy every last, gooey bite of that loaf!

Peanut Butter Banana Bread

Author: jekof.com
Total Time: 70 min
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A simple recipe for moist banana bread with peanut butter mixed into the batter.

Ingredients

Scale

3 ripe bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Instructions

Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×5 inch loaf pan.
In a large bowl, mix the mashed bananas, melted butter, sugar, egg, and vanilla extract until combined.
Stir in the peanut butter until mostly smooth.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared loaf pan.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

For a richer flavor, use slightly overripe bananas.
You can add 1/2 cup of chopped peanuts to the batter for extra texture.

Prep Time: 15 min
Cook Time: 55 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 200mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg

Keywords: peanut butter, banana bread, quick bread, breakfast, snack