Peanut Butter Banana Bread

Got bananas turning brown on the counter and silently judging you? Perfect. That’s exactly the kind of drama we need.

Because today, we’re upgrading regular banana bread into Peanut Butter Banana Bread—aka the glow-up your overripe bananas deserve.

It’s soft, moist, rich with peanut butter flavor, and smells so good while baking that you’ll “accidentally” hover near the oven. A slice of this with coffee? Dangerous. Two slices? I support you.

Let’s turn those sad bananas into something elite.

Why This Recipe is Awesome

First: it’s ridiculously moist. Bananas already bring the softness, and peanut butter just seals the deal.

Second: flavor combo = undefeated. Peanut butter + banana is classic for a reason. Smooth, nutty, slightly sweet, and comforting.

Third: it’s simple. No complicated techniques. No mixer required (though you can use one). Just mash, mix, bake.

Also:

• Great way to use overripe bananas.
• Perfect for breakfast, snack, or dessert.
• Freezer-friendly.
• Beginner-approved and very forgiving.

IMO, warm banana bread with a little melted butter on top? Peak comfort food.

Ingredients You’ll Need

Basic ingredients. Big results.

• 3 ripe bananas, mashed – The spottier, the better.
• 1/2 cup creamy peanut butter – Smooth gives the best texture.
• 1/2 cup unsalted butter, melted – Adds richness and moisture.
• 3/4 cup brown sugar – Deep sweetness and softness.
• 1/4 cup granulated sugar – Balances flavor.
• 2 large eggs – Structure and lift.
• 1 teaspoon vanilla extract – Always worth it.
• 1 3/4 cups all-purpose flour – The base.
• 1 teaspoon baking soda – Helps it rise.
• 1/2 teaspoon salt – Enhances all the flavors.
• 1/2 cup chocolate chips (optional but highly encouraged) – Peanut butter + banana + chocolate = perfection.

That’s it. Nothing wild. Nothing complicated.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan or line it with parchment paper. Trust me, parchment makes removal way easier.

2. Mash the Bananas

In a large bowl, mash the bananas until mostly smooth.

A few small lumps are fine. We’re not making banana soup.

3. Mix the Wet Ingredients

Add melted butter and peanut butter to the mashed bananas. Stir until combined.

Mix in brown sugar and granulated sugar.

Add eggs and vanilla. Stir until smooth and creamy.

4. Add the Dry Ingredients

Sprinkle in flour, baking soda, and salt.

Stir gently until just combined. Don’t overmix—this isn’t a strength competition. Overmixing can make the bread dense.

Fold in chocolate chips if using.

5. Transfer to Pan

Pour the batter into the prepared loaf pan. Smooth the top with a spatula.

If you’re feeling extra, swirl a spoonful of peanut butter on top for dramatic bakery vibes.

6. Bake

Bake for 55–65 minutes.

The top should be golden brown and a toothpick inserted into the center should come out mostly clean (a few moist crumbs are fine).

If the top browns too quickly, loosely cover with foil.

7. Cool

Let the bread cool in the pan for 10–15 minutes.

Then transfer to a wire rack to cool completely before slicing.

Or slice it warm and accept slightly messy but incredibly delicious pieces. Your choice.

Common Mistakes to Avoid

Let’s keep your loaf legendary.

1. Using underripe bananas.
They won’t give enough sweetness or moisture. Brown and spotty = perfect.

2. Overmixing the batter.
Mix until just combined. Overmixing can lead to tough banana bread.

3. Overbaking.
Dry banana bread is a tragedy. Check around the 55-minute mark.

4. Skipping the parchment paper.
Getting stuck banana bread out of a pan is not fun. Line it properly.

5. Cutting too soon.
It needs time to set. Let it cool unless you’re okay with crumbly slices.

Alternatives & Substitutions

Want to customize? Let’s do it.

• Crunchy peanut butter – Adds texture and little peanut bits throughout.
• Dark chocolate chips – Richer, slightly less sweet.
• Chopped walnuts or pecans – For extra crunch.
• Swap half the flour for whole wheat flour – Slightly heartier texture.
• Honey instead of granulated sugar – Use slightly less and adjust consistency.

You can also turn this into muffins—just bake for 18–22 minutes instead of an hour. Easy conversion.

If you love that sweet-salty contrast, sprinkle a tiny pinch of flaky salt on top before baking. Small move, big impact.

FAQ (Frequently Asked Questions)

1. Can I freeze peanut butter banana bread?
Yes! Wrap tightly and freeze for up to 2 months. Slice before freezing for easy grab-and-go pieces.

2. Why is my banana bread dense?
Most likely overmixed or too much flour. Measure carefully and mix gently.

3. Can I use natural peanut butter?
Yes, but stir it well first. Oil separation can affect the texture.

4. Can I make this dairy-free?
Absolutely. Use dairy-free butter or coconut oil instead of regular butter.

5. How do I store it?
Keep in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.

6. Can I reduce the sugar?
You can slightly, especially if your bananas are very ripe. Just don’t reduce too much or the texture may change.

Final Thoughts

Peanut Butter Banana Bread is cozy, reliable, and just indulgent enough to feel special without being over-the-top. It’s the kind of recipe you’ll come back to whenever bananas start getting too ripe.

It works for breakfast. It works for dessert. It works when you just need something homemade and comforting.

So grab those bananas, stir in that peanut butter, and bake yourself a loaf of golden, nutty happiness.

Then slice it thick, pour yourself a coffee, and enjoy the fact that you just upgraded classic banana bread like a pro.