Peanut Butter Banana Bread Recipe
Super moist banana bread laced with creamy peanut butter, this quick and easy banana bread is perfect for breakfast or dessert!
How to Make the Best Peanut Butter Banana Bread
This peanut butter banana bread is the ultimate comfort food—combining the nostalgic flavors of banana bread with the rich, creamy taste of peanut butter. It’s a simple quick bread that comes together in minutes, making it perfect for busy mornings or when you need an easy dessert.
The secret to this incredibly moist banana bread is using very ripe bananas and the addition of creamy peanut butter mixed right into the batter. The peanut butter adds a subtle richness that pairs beautifully with the sweet bananas, while a touch of cinnamon gives it just a hint of warmth. For chocolate lovers, the optional chocolate chips add little pockets of sweetness throughout.
Whether you’re looking for a hearty breakfast or a satisfying afternoon snack, this peanut butter banana bread delivers every time. It’s the kind of recipe that becomes a family favorite and gets requested again and again.
Peanut Butter Banana Bread
Super moist banana bread laced with creamy peanut butter, this quick and easy banana bread is perfect for breakfast or dessert!
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
Preparation
- Preheat the oven to 350°F and move the rack to the bottom third position. Grease a 9x5-inch loaf pan or line with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Mix the Batter
- Using a standing mixer fitted with the paddle attachment or a handheld mixer and large bowl, beat the butter until pale and fluffy. Add the brown sugar and mix on medium high speed for 1 minute until smooth. Add the bananas, mixing until mashed. Scrape down the sides and bottom of the bowl. Add the peanut butter and mix until combined, scraping down the bowl halfway.
- Lower the speed to medium and add the eggs one at a time, beat well after each addition. Add the sour cream and vanilla extract and mix for about 30 seconds on medium speed. Reduce the speed to low, add the dry ingredients and mix until just combined. Finish mixing with a spatula if needed.
Bake
- Transfer the batter into the prepared pan and sprinkle with chocolate chips (optional). Tent the pan with aluminum foil and bake covered for 30 minutes. Remove the foil and bake for another 30 minutes. To check the doneness, insert a toothpick into the center of the loaf. If it comes out clean or just a little crumbly, the bread is done.
Notes
- For extra chocolate flavor, increase the chocolate chips to ¾ cup.
- Make sure the bananas are very ripe with plenty of brown speckles for the best flavor.
- This bread keeps well in an airtight container at room temperature for 3 days or can be frozen for up to 2 months.