Peanut Butter Banana Bread delivers the perfect blend of creamy peanut butter and sweet ripe bananas in a moist, tender loaf. This one-bowl recipe transforms overripe bananas into a comforting treat everyone loves.
Why This Recipe Shines
Rich peanut butter flavor intensifies after a day of resting, creating an irresistible taste. One-bowl ease means minimal cleanup, while customizable add-ins like chocolate chips suit any craving. Foolproof tips ensure bakery-quality results every time.
Ingredients You’ll Need
Gather these pantry staples for success.
| Ingredient | Amount | Notes/Substitutions |
|---|---|---|
| Ripe bananas | 3 large (about 1 cup mashed) | Use browned bananas for natural sweetness; thaw if frozen. |
| Creamy peanut butter | 1/2 cup | Natural or commercial brands work; almond butter for variety. |
| Unsalted butter | 1/4 cup, melted | Coconut oil for dairy-free option. |
| Light brown sugar | 3/4 cup, packed | Coconut sugar for a less refined choice. |
| Large egg | 1, room temperature | Flax egg (1 tbsp flax + 3 tbsp water) for vegan. |
| Pure vanilla extract | 1 tsp | – |
| All-purpose flour | 1 1/2 cups | Gluten-free 1:1 blend for dietary needs. |
| Baking soda | 1 tsp | – |
| Kosher salt | 1/2 tsp | Enhances flavors. |
| Chocolate chips | 1 cup, semi-sweet | Optional; use sugar-free or peanut butter cups. |
Yields 1 loaf (10-12 slices). Prep: 15 min. Bake: 55-65 min.
Step-by-Step Instructions
Follow these numbered steps for perfect texture.
- Preheat oven to 350°F. Grease a 9×5-inch light-colored nonstick loaf pan or line with parchment overhangs for easy removal.
- Mash bananas in a large bowl until smooth. Stir in peanut butter, melted butter, brown sugar, egg, and vanilla until fully combined.
- In a medium bowl, whisk flour, baking soda, and salt. Add dry mix to wet ingredients; stir gently until just combined – no dry streaks remain. Avoid overmixing for tenderness.
- Fold in chocolate chips. Pour batter into prepared pan, smoothing the top.
- Bake 55-65 minutes, tenting with foil after 50 minutes if browning too fast. Toothpick in center should emerge clean or with moist crumbs. Internal temp reaches 190°F for doneness.
- Cool in pan 10-15 minutes, then transfer to wire rack. Slice when slightly warm or fully cooled for best flavor.
Expert Tips for Success
Use ripe, spotty bananas – they mash easily and sweeten naturally. Light metal pans bake evenly; dark or glass may need 25°F lower temp.
Don’t overmix batter to prevent dense texture. For high altitude, reduce baking soda to 3/4 tsp and bake longer. Flavor peaks day two, so rest overnight if possible.
Storage and Freezing
Keep wrapped at room temperature up to 3 days. Refrigerate in airtight container up to 1 week; refresh slices in toaster.
Freeze whole loaf or slices up to 3 months. Wrap tightly in plastic and foil, then bag. Thaw at room temp or overnight in fridge.
Recipe Variations
- Chocolate Peanut Butter: Swap half chocolate chips for chopped Reese’s cups.
- Healthy Boost: Add 1/4 cup Greek yogurt for 9g protein per slice; use oats for half the flour.
- Vegan: Flax egg, coconut oil, dairy-free chips.
- Muffins: Fill liners 3/4 full, bake 22-28 minutes.
- Nutty: Stir in 1/2 cup chopped walnuts or pecans.
Nutrition Per Slice
(12 slices, with chips; values approximate)
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 280 | 6g | 38g | 13g | 2g |
Enjoy as breakfast, snack, or dessert – warm with extra peanut butter or a honey drizzle.
Common Questions
Can I use crunchy peanut butter? Yes, for added texture without altering the recipe.
Why does my bread sink? Overmixing, underbaking, or wrong pan type; check at 50 minutes and use toothpick test.
Gluten-free swap? 1:1 GF flour blend works perfectly; expect slight texture change.
More add-ins? Try cinnamon (1 tsp), oats (1/2 cup), or protein powder (1/4 cup vanilla).
Made this? Share your slice on Instagram and tag for a feature. Pin for later!
Print
Peanut Butter Banana Bread Recipe (Easy, Moist & One-Bowl!)
Description
Transform overripe bananas into moist, flavorful Peanut Butter Banana Bread packed with creamy peanut butter goodness. This easy one-bowl recipe delivers tender slices perfect for breakfast, snacks, or dessert.
Ingredients
1 cup (about 3 medium) ripe bananas, mashed
1/2 cup creamy peanut butter
1/4 cup unsalted butter, melted (or coconut oil)
3/4 cup light brown sugar, packed
1 large egg, room temperature
1 tsp vanilla extract
1 1/2 cups all-purpose flour (spooned & leveled)
1 tsp baking soda
1/2 tsp kosher salt
1 cup chocolate chips (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch light-colored loaf pan or line with parchment paper overhanging the sides.
2. In a large bowl, mash bananas until smooth. Stir in peanut butter and melted butter until fully combined.
3. Add brown sugar, egg, and vanilla. Whisk until smooth and creamy – no lumps remain.
4. In a medium bowl, whisk flour, baking soda, and salt.
5. Gently fold dry ingredients into wet just until combined. Avoid overmixing.
6. Fold in chocolate chips if using. Batter will be thick.
7. Spread evenly into prepared pan. Bake 50-65 minutes, tenting with foil after 45 minutes if browning too fast. Toothpick should come out clean.
8. Cool in pan 10 minutes, then transfer to wire rack. Cool completely before slicing.
Notes
Ripe bananas matter: The browner, the sweeter and more moist.
Flavor peaks day two: Wrap and wait if you can.
High altitude: Reduce baking soda to 3/4 tsp, bake at 340°F.
Vegan: Use flax egg (1 tbsp ground flax + 3 tbsp water), plant-based PB, coconut oil.
Gluten-free: 1:1 gluten-free flour blend.
Storage: Counter 2-3 days, fridge 1 week, freezer 3 months (slices best).
Internal temp: 195-200°F for perfect doneness.
