Take your classic banana bread to a new height with an addition of creamy peanut butter. Soft, moist and fluffy, this peanut butter banana bread will make a delicious dessert for breakfast or any time of a day.
Peanut butter is one of my all time favorite flavors. I’ve been a nut butter lover since I was little, and my pantry is always stocked with at least 2 different butter flavors. Almond, walnut, hazelnut, the list goes on, but peanut butter will sit at the top of the list. I think peanut butter makes everything just better, including banana bread.
My favorite classic banana bread may win my heart for making a quick and easy breakfast, but peanut butter banana bread is going to be better. If you love my classic banana bread, you will love this one too!
ALL ABOUT PEANUT BUTTER
This recipe is slightly different from my favorite banana bread. Since peanut butter is the star of this quick bread, along with ripe bananas, I find butter unnecessary. However, I added oil to keep it moist, even after a few days it’s made.
I loved to use creamy peanut butter as it is smooth and easy to beat into the mixture but if you love the crunchy version, go for it. At the end of the day, they all taste delicious 🙂
Make sure to use very ripe bananas. The riper they are, the sweeter and better they are for baked goods. You should mash bananas with a fork until it becomes all mashy so that you can have a soft texture in the bread. You also can replace part of the granulated sugar with either light or dark brown sugar if you prefer to.
More Quick Bread Recipes:
Peanut Butter Banana Bread
- 1 1/2 cups (195g) all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 3/4 cup (150g) light brown sugar or granulated sugar
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup mashed ripe bananas (about 3 large brown bananas)
- 1/2 cup (120g) creamy peanut butter
- Banana slices for topping (optional)
- Preheat oven to 350˚F/175°C. Grease a 9×5-inch loaf pan.
- In a medium bowl mix together flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add peanut butter and oil, whisk until combined. Stir in eggs, sugar and vanilla extract and mix until combined. Add flour mixture and mix just until combined. Don’t overmix in order to keep the bread as light as possible.
- Pour batter into prepared loaf pan and add a banana slice on top if desired. Bake for 50-60 minutes, until a toothpick inserted into the center of the bread comes out clean. Remove the bread from the oven, allow the bread to cool for 10 minutes, then turn it out and let it cool completely on a wire rack.
- Store this bread at room temperature or in the fridge in an airtight container for up to 3-5 days. Bread can also be frozen for up to 2 months. Reheat before serving.