Go Back
peanut butter banana bread

peanut butter banana bread

This Peanut Butter Banana Bread is a deliciously moist and flavorful treat that combines the rich taste of peanut butter with the natural sweetness of ripe bananas. Perfect for breakfast, a snack, or dessert, this quick bread is sure to satisfy your cravings!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 190 kcal

Equipment

  • 1 mixing bowl
  • 1 measuring cups
  • 1 measuring spoons
  • 1 whisk or fork
  • 1 loaf pan (9x5 inches)
  • 1 parchment paper (optional)
  • 1 oven

Ingredients
  

  • 3 cups ripe bananas, mashed About 1 ½ cups when mashed.
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon Optional.
  • ½ cup chopped peanuts or chocolate chips Optional.

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper for easy removal.
  • In a mixing bowl, mash the ripe bananas with a fork or whisk until smooth. You should have about 1 ½ cups of mashed bananas.
  • Add the peanut butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Mix well until all ingredients are combined and creamy.
  • In another bowl, combine the all-purpose flour, baking soda, salt, and cinnamon (if using). Stir the dry ingredients together until well mixed.
  • Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing; it's okay if there are a few lumps.
  • If desired, fold in chopped peanuts or chocolate chips for added texture and flavor.
  • Pour the batter into the prepared loaf pan, spreading it evenly.
  • Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Notes

For best results, use ripe bananas with plenty of brown spots for natural sweetness.
This recipe can be easily doubled to make two loaves.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.