Calling all peanut butter lovers! This peanut butter banana bread is a sensational twist on everyone’s favorite quick bread.
It’s insanely moist and tender, with plenty of banana flavor. There’s even chocolate chips in the mix, creating pockets of melty goodness in every bite.
But it’s the sweet and creamy peanut butter that had me going back for more! Seriously, one slice is not enough.
Why You’ll Love This Peanut Butter Banana Bread
Irresistible Aroma: The heavenly scent of peanut butter, bananas, and chocolate wafting through your kitchen will have everyone’s mouth watering in anticipation.
Gourmet Twist: Between the luscious peanut butter and decadent chocolate chips, this is a bakery-style treat made right in your own home.
Great for Gifting: I always give banana bread to my friends and family – whether it’s the holidays or not. And this peanut butter version is always a hit!
Ingredients
- Mashed Ripe Bananas: Look for yellow fruit with lots of brown spots. That’s when they’re the most flavorful.
- Peanut Butter: Creamy, nutty goodness that takes banana bread to the next level. Use standard PB, like Jiffy. Natural peanut butter is too oily and won’t blend well.
- All-Purpose Flour: The sturdy base that brings it all together.
- Baking Soda: The leavening agent that helps the bread rise.
- Salt: A pinch to balance out the sweetness and enhance flavor.
- Unsalted Butter: Adds richness and helps create a tender, moist crumb.
- Granulated Sugar and Light Brown Sugar: The perfect duo for sweetness and depth of flavor.
- Large Eggs: Bind the batter and provide structure in every slice.
- Vanilla Extract: A splash of warmth and complexity to round out the flavors.
- Buttermilk: A creamy, tangy addition to keep the bread soft and tender. It reacts with the baking soda to help with rise, too.
- Semisweet Chocolate Chips: Decadent morsels that make every bite a chocolate lover’s dream.
How to Make Peanut Butter Banana Bread
If you’ve ever made quick bread before, you’ll know how easy it is! And this peanut butter and banana quick bread is no exception!
You’ll find more detailed steps at the bottom of the post. For now, here are the basics:
1. PREHEAT: Set the oven to 350°F. Grease and line a 9×5-inch loaf pan.
2. WHISK: Mix the flour, baking soda, and salt in a medium bowl. Set aside.
3. CREAM: In a large bowl, beat the peanut butter, butter, and sugars until fluffy. Add eggs one at a time.
4. COMBINE: Stir in the mashed bananas, vanilla, and buttermilk.
5. MIX: Add the dry ingredients and chocolate chips, mixing until just blended.
6. BAKE: Pour the batter into the pan, smooth the top, and bake for 45-50 minutes.
7. COOL: Let cool in the pan for 15 minutes, then transfer to a rack to cool completely and serve!
Tips For the Best Peanut Butter Banana Bread
Is there anything better than the classic combo of peanut butter and banana?
It’s a match made in heaven. And when you follow these tips, your quick bread will be heavenly!
- Use room temperature ingredients. Let the eggs, butter, and milk come to room temperature before mixing to ensure a smooth, well-combined batter.
- Use the right loaf pan. Light colored pans are best, as they allow for more even heat distribution. Darker pans (or glass pans) tend to cook the outside faster, leaving the middle to sink. If all you have are dark pans, reduce the oven temperature to 325°F.
- Tent the top with foil. If the top of the loaf is browning too quickly, loosely cover it with aluminum foil halfway through baking.
- Let it cool. As tasty as this is warm, the peanut butter flavor is more prominent after cooling. So, if you can resist, wait until it’s at room temperature before digging in.
- Optional mix-ins. Add chopped nuts, peanut butter chips, or a swirl of jam, Nutella, or more peanut butter before baking.
- Make muffins. Make the batter as directed but divide it into a 12-cup muffin liner. Grease the tin or use liners, fill each cup 2/3 full, then bake for about 20-25 minutes.
How to Store
Once you try a slice of this peanut butter banana bread, you’ll be hooked. It’s fantastic with your morning coffee, as an afternoon snack, or a late night treat.
And luckily, it stores really well. So, feel free to make extra!
To Store: Wrap the cooled peanut butter banana bread tightly in plastic wrap or transfer leftovers to an airtight container. Store at room temperature for 3-4 days.
To Freeze: Wrap the completely cooled loaf tightly in plastic wrap and foil, then place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Note: This bread stores best uncut. So I suggest only cutting it when you need a slice.
Also, if you want the leftovers warm, simply microwave them for 10-20 seconds under a damp paper towel.
More Banana Bread Recipes You’ll Love
Banana Bread Brownies
Chocolate Chip Banana Bread
Banana Bread Muffins
Double Chocolate Banana Bread
Oatmeal Banana Bread
Peanut Butter Banana Bread
12
servings15
minutes50
minutes442
kcalThis peanut butter banana bread is a fun twist on everyone’s favorite quick bread. It’s insanely moist, with plenty of chocolate chips in every bite.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 cup mashed ripe bananas (about 3 large bananas)
1 teaspoon vanilla extract
1/3 cup buttermilk
1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper. Set aside.
- In a medium bowl, whisk the flour, baking soda, and salt until well blended. Set aside.
- In a large bowl, beat the peanut butter, butter, granulated sugar, and brown sugar with an electric mixer on medium until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas, vanilla extract, and buttermilk until just combined.
- Add the dry ingredients and mix by hand with a spatula until about halfway blended. Add the chocolate chips and mix until no streaks of flour are visible.
- Pour the batter into the loaf pan and smooth the top. Top with more chocolate chips, if desired. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean (or with just a few crumbs).
- Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and serve.
Notes
- Use room temperature ingredients. Let the eggs, butter, and milk come to room temperature before mixing to ensure a smooth, well-combined batter.
- Make muffins. Make the batter as directed but divide it into a 12-cup muffin liner. Grease the tin or use liners, fill each cup 2/3 full, then bake for about 20-25 minutes.
