This peanut butter banana bread isn’t just another banana bread; it’s a cozy throwback to childhood mornings when peanut butter was a treat and bananas were ripe and sweet. The richness of peanut butter adds a creamy depth that makes each slice feel indulgent, yet it’s simple enough to whip up on a lazy weekend. I always keep a jar of peanut butter and a bunch of bananas handy, knowing I can turn them into something comforting in no time.
Baking this bread feels like a small act of kindness—smelling the nutty aroma filling the kitchen as it bakes, the bananas melting into the batter, creating a moist, dense crumb. It’s perfect for breakfast, a snack, or even dessert when topped with a smear of more peanut butter or a drizzle of honey. Honestly, it’s one of those recipes that just feels right—rich, familiar, and a little nostalgic, especially on mornings when I need a little extra warmth.
This recipe is inspired by the nostalgic comfort of childhood snacks, blending the creamy richness of peanut butter with the natural sweetness of ripe bananas, all baked into a moist, dense bread that feels like a warm hug on a lazy weekend morning.
Unexpected Comforts in Every Slice
- Baking this bread always reminds me of lazy Sunday mornings with the smell of peanut butter and bananas filling the whole house.
- There’s a quiet joy in slicing into that moist, dense crumb and seeing streaks of peanut butter swirl through it.
- This recipe feels like a warm hug after a long day—guilt-free comfort that’s surprisingly simple to make.
- Every time I bake this, I think about how a handful of ingredients can turn into something so satisfying and familiar.
The story behind this recipe
- This peanut butter banana bread came about on a day when I had overripe bananas turning black on the counter, and a jar of peanut butter that was almost empty but still creamy enough to stir into batter. I wanted something that felt like a hug—simple, comforting, a little indulgent but not over the top. The idea of combining those two ingredients into a loaf that’s moist, dense, and packed with flavor just clicked. It’s one of those recipes that’s been in my back pocket for busy mornings and lazy afternoons alike.
- Baking it is a little ritual—smelling the nutty aroma as it fills the house, watching the bananas melt into the batter, creating ribbons of sweetness and richness. Every slice is a reminder that good things come from humble ingredients. Honestly, sharing this with friends or just peeling off a slice for myself feels like a small celebration of everyday comfort. It’s a recipe that keeps evolving, but the core idea of cozy, honest baking stays the same.
- heading: ‘The story behind this recipe’
Contextual origin, trivia, or history
- This banana bread with peanut butter became popular in the early 2000s as a twist on classic banana bread, blending comfort with a nutty richness.
- Peanut butter in baked goods has roots in American home baking, especially during the 1950s when peanut butter became a household staple.
- The combination of bananas and peanuts echoes traditional Southern flavors, where peanuts are a regional crop and banana bread became a pantry staple.
Key Ingredients Breakdown
- Creamy peanut butter: I love using natural, unsweetened peanut butter for depth. If you prefer sweeter, go for the creamy kind; it melts smoothly into the batter, giving a rich, nutty aroma that’s almost smoky.
- Ripe bananas: I always choose bananas that are heavily speckled or almost black. Their natural sweetness is intense, and the oozy texture blends seamlessly into the batter, making the bread moist and fragrant.
- Granulated sugar: I keep it simple here, but if you want a deeper caramel note, brown sugar adds a subtle molasses richness and keeps the crumb tender.
- Eggs: I opt for large eggs at room temperature—whipping them into the batter adds a slight lift. If you’re out, a flaxseed egg works—just keep in mind it’ll be a tad denser.
- Flour: All-purpose flour is my go-to, but if you prefer a lighter crumb, a touch of whole wheat adds nuttiness and a bit of chew, which contrasts nicely with the dense texture.
- Baking soda: It’s the magic that helps the bread rise just enough. If your bananas are super ripe, a little extra baking soda can help prevent the loaf from being too dense or flat.
- Salt: Just a pinch—brings out the sweetness and balances the richness of the peanut butter. I like sea salt flakes for a little crunch on top after baking.
Spotlight on key ingredients
Peanut Butter:
- Creamy peanut butter: I love using natural, unsweetened peanut butter for depth. If you prefer sweeter, go for the creamy kind; it melts smoothly into the batter, giving a rich, nutty aroma that’s almost smoky.
- Ripe bananas: I always choose bananas that are heavily speckled or almost black. Their natural sweetness is intense, and the oozy texture blends seamlessly into the batter, making the bread moist and fragrant.
Bananas:
- Ripe bananas: Their soft, mashed consistency releases a sweet, fragrant aroma that fills the kitchen during baking. The darker they are, the more flavorful and oozy they become, melting into the batter beautifully.
- ingredient
Notes for ingredient swaps
- Nuts-Free: Substitute sunflower seed butter for peanut butter. It’s less creamy but still adds richness and a nutty flavor.
- Vegan: Use flaxseed meal mixed with water (1 tablespoon flaxseed + 3 tablespoons water) instead of eggs for binding.
- Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum for structure.
- Sweetener Swap: Replace granulated sugar with honey or maple syrup, reducing the liquid slightly to compensate for moisture.
- Dairy-Free: Use coconut oil or vegan butter instead of butter or margarine for a subtle coconut aroma and softer crumb.
- Lower Sugar: Reduce sugar to 1/2 cup if you prefer less sweetness, but expect a slightly less moist, denser loaf.
- Extra Fruity: Mix in chopped nuts or chocolate chips for added texture and flavor, but keep an eye on baking time as chips can melt.
Equipment & Tools
- Loaf pan: Holds the batter and shapes the bread during baking.
- Mixing bowls: Combine wet and dry ingredients separately for even mixing.
- Fork or potato masher: Mash bananas smoothly, leaving some small lumps for texture.
- Whisk or spatula: Mix ingredients thoroughly without overworking the batter.
- Measuring cups and spoons: Ensure accurate ingredient amounts for consistency.
- Cooling rack: Allow bread to cool evenly, preventing sogginess.
- Toothpick or cake tester: Check for doneness in the center of the loaf.
Step-by-step guide to peanut butter banana bread
- Preheat your oven to 175°C (350°F). Grease a 9×5 inch loaf pan with butter or non-stick spray, then line with parchment for easy removal.
- In a large mixing bowl, mash 3 ripe bananas with a fork until mostly smooth but with some small lumps for texture.
- Add 1/2 cup of creamy peanut butter to the mashed bananas. Stir until well combined and slightly oozy, like a thick glaze.
- Stir in 3/4 cup of granulated sugar, 2 large eggs (at room temp), and 1 teaspoon vanilla extract. Mix until smooth and slightly fluffy.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon baking soda, and a pinch of salt.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix—aim for a moist, slightly lumpy batter.
- Pour batter into prepared loaf pan. Smooth the top with a spatula, then sprinkle with a few flaky sea salt flakes for contrast.
- Bake in the oven for 55-65 minutes. Check for doneness at 55 minutes by inserting a toothpick into the center—it should come out with moist crumbs, not wet batter.
- If the top browns too quickly before the center is cooked, loosely tent with foil and continue baking. If it’s overly dark, reduce oven temperature slightly for next time.
- Once baked, remove from oven and let the bread cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before slicing.
- Rest the loaf for at least 20 minutes to allow the crumb to set. Slice with a serrated knife, watching for a moist, fragrant interior with swirls of peanut butter.
- Finish with a smear of peanut butter on each slice or a drizzle of honey if desired. Serve warm or at room temperature.
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice once fully cooled for clean edges and better texture. Finish with a smear of peanut butter or a drizzle of honey if you like. Serve warm or at room temp.
How to Know It’s Done
- Toothpick inserted in center: comes out with moist crumbs, not wet batter.
- Crust: golden brown with slight sheen, not too dark or pale.
- Texture: moist, dense crumb with visible swirl of peanut butter.
Peanut Butter Banana Bread
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.
- Use a fork or potato masher to mash the bananas in a large mixing bowl until mostly smooth, leaving some small lumps for texture and aroma.
- Stir the peanut butter into the mashed bananas until it’s well incorporated and slightly oozy, creating a rich, fragrant base for the batter.
- Add the sugar, eggs, and vanilla extract to the banana-peanut mixture. Whisk everything together until the mixture is smooth, slightly fluffy, and fragrant with nutty notes.
- In a separate bowl, whisk together the flour, baking soda, and salt to combine evenly.
- Gradually add the dry ingredients to the wet mixture, gently folding with a spatula until just combined. Do not overmix—the batter should be moist, with a few lumps remaining.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle flaky sea salt on top for a lovely contrast.
- Bake in the preheated oven for about 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out moist with crumbs, not wet batter.
- If the top browns too quickly, tent the loaf with foil and continue baking until fully cooked. Remove from the oven and let cool in the pan for 15 minutes.
- Transfer the bread to a wire rack and let it cool completely before slicing. This allows the crumb to set perfectly and prevents crumbling.
- Slice the bread with a serrated knife and enjoy as is, or spread with extra peanut butter or honey for added flavor. Serve warm or at room temperature and savor the cozy, dense crumb filled with swirls of peanut butter.
Tips & Tricks for Perfect Bread
- Use room temperature eggs to help the batter come together smoothly and evenly.
- Gently fold the dry ingredients into the wet to keep the batter moist and avoid dense bread.
- For extra peanut butter flavor, swirl in a tablespoon on top before baking for a marbled effect.
- Check for doneness by inserting a toothpick—moist crumbs are perfect, wet batter means more baking.
- Let the bread cool in the pan for at least 15 minutes to prevent it from crumbling when sliced.
- If the top browns too quickly, tent with foil to prevent burning while the inside finishes baking.
Common mistakes and how to fix them
- FORGOT to check oven temperature → Use an oven thermometer for accuracy.
- DUMPED in all ingredients at once → Mix wet and dry separately, then combine gently.
- OVER-TORCHED the top → Cover loosely with foil if it browns too fast.
- MISSED the toothpick test → Insert in center, it should come out moist but not wet.
Quick Fixes & Pantry Swaps
- When batter appears too thick, splash in a teaspoon of milk to loosen it.
- If bread sinks in the middle, rescue with a quick oven blast at 180°C (350°F) for 5 minutes.
- Dunk overripe bananas in cold water to slow browning before mashing.
- Patch cracks on top by gently pressing dough back together with a spatula before baking.
- Shield the top with foil if it browns too quickly, keeping moisture in.
Prep, store, and reheat tips
- Prep the mashed bananas and measure out the dry ingredients the night before; the batter comes together faster and with less mess in the morning. The bananas will stay fresh and oozy if stored in an airtight container in the fridge.
- Wrap the cooled bread tightly in plastic wrap or foil. It stays moist and flavorful for up to 3 days at room temperature, but the flavor deepens after a day or two.
- For longer storage, slice the bread and freeze it in an airtight container or zip-top bag for up to 1 month. Thaw at room temp or warm slices gently in the oven until fragrant and soft again.
- Reheat slices in a 180°C (350°F) oven for about 10 minutes until warmed through, the aroma of peanut butter filling the kitchen again. Microwave slices for 15-20 seconds for a quick warm-up, but they may lose some moisture and become a bit dense.
Top questions about peanut butter banana bread
1. Should I use ripe or overripe bananas?
Use very ripe bananas; they’re soft, sweet, and oozy, making the bread moist and fragrant.
2. Can I use flavored or sweetened peanut butter?
Yes, natural peanut butter adds depth, but if you prefer sweeter, choose creamy peanut butter for a smoother texture.
3. How do I know when the bread is done?
Baking time is usually around 55-65 minutes; start checking at 55 with a toothpick, which should come out moist but not wet.
4. What if the bread browns before it’s fully baked?
If the top browns too quickly, tent the loaf with foil to prevent burning while the inside finishes baking.
5. How should I store leftover bread?
Store cooled bread tightly wrapped at room temperature for up to 3 days, or freeze slices for longer storage.
6. How do I reheat the bread without drying it out?
To reheat, warm slices in a 180°C (350°F) oven for about 10 minutes until fragrant and heated through.
7. Why is my bread dense or dry?
For a moister crumb, do not overmix the batter; gently fold ingredients until just combined.
8. Can I use cold eggs straight from the fridge?
Use room temperature eggs for a smooth batter that incorporates evenly, helping the bread rise better.
9. Can I use other nut butters instead of peanut butter?
Yes, you can substitute almond or cashew butter for peanut butter for a different nutty flavor.
10. Can I add extras like nuts or chocolate chips?
Yes, adding chopped nuts or chocolate chips can enhance texture and flavor, but reduce baking time slightly if added on top.
Baking this peanut butter banana bread feels like a small act of kindness—warm, honest, and unpretentious. The aroma alone, a swirl of nutty and caramelized bananas, makes the whole house feel cozy and welcoming.
It’s a recipe that’s rooted in simplicity but packed with comfort. Perfect for those lazy mornings or when you need a gentle reminder that good, honest ingredients can create something truly satisfying.
Hey there — I’m Olivia “Liv” Carter, founder, recipe crafter, and storyteller behind Crying Into The Onions. I live somewhere in the heartland of the United States, where seasons change boldly, the smell of onions sizzling in a pan is a love language, and the kitchen is my favorite place to get messy and find magic.
I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.