There’s something magical about the combination of peanut butter and banana — and this loaf is proof. It tastes like a childhood favorite reimagined as a grown-up comfort food. The sweet, nutty flavor and moist crumb make this a perfect bake for crisp fall mornings, after-school snacks, or a quick breakfast with a glass of cold milk.
It’s simple, satisfying, and a fantastic way to use up those bananas you forgot in the fruit bowl (again). And because the batter mixes up quickly, you can go from craving to fresh-baked comfort in under an hour. There must be a hundred ways to make banana bread, but this peanut butter banana bread combines two favorites from our childhood in each delicious slice.
👉Optional Quick Tip: The sweet, simple peanut butter glaze on top of the chopped peanuts gives the loaf a beautiful texture and a wonderful little flavor boost!
Growing up, I loved making peanut butter and banana sandwiches. Did you ever try one? Something about that sweet, salty, creamy, nutty combination hits the spot. They were messy but delicious. Here’s a yummy loaf that will take you back to your mom’s kitchen.
There’s something about fall when the leaves begin to turn and the mornings and evenings are cool. Is it just me, or do you get the urge to nest, get cozy, and bake something? Fall is the best time of year, and it actually seems like a good idea to turn on the oven!
I wonder, in the half-century of my banana-buying life, how the ratio shakes out between bananas eaten as-is and those that end up “let’s do something with these bananas!” Our daughter faithfully eats one every day, but around here, most of ours end up right here. 😣
It’s okay, because there are so many wonderful things you can bake with overripe bananas. Except here’s my secret confession. I already have about 20 overripe bananas carefully peeled, vacuum-sealed, and stowed in freezer bags.
If I’m destined to use them only for baking, why don’t I look the other way when I see them beautifully displayed in the grocery store? I DO take three or six out of the freezer from time to time and bake something, but this time, I was bound and determined to let these three bananas bypass the deep freeze!
I’ve made many different kinds of banana bread and even invented some of my own, but this time, I was inspired! Today, I would create peanut butter banana bread! So I took a peek online. Recipes abound! How humbling, like no one had ever thought of that before.
The story does have a happy ending, though. (Two!) No more bananas joined the ranks of frozen bananas entombed in freezer bags, and we found a yummy new treat.
I love making quick breads in smaller loaves for several reasons. One, I can eat a whole slice without guilt because the portions are smaller. There are just two of us to feed now, and most importantly, I love to give food away, because feeding people gives me joy.
My dear friend gave me two sets of ceramic loaf pans years ago. I have mentioned before how much I love them. Mine measure 7.5″ by 3.5″ and 5″ by 3.5.” I found these adorable ones on Amazon; they will make perfect gifts for my kitcheny friends.
Smallish loaves of bread make welcome gifts, and Pinterest is the perfect place to see loads of cute ideas for ways to make them look gifty. Just search “how to gift wrap loaves of bread.”
As usual, Miss Betty-in-a-Perpetual-Hurry streamlined the process to save time, and there are fewer bowls to wash.
✨ Extra tip: If you only have creamy peanut butter, you can still get a crunchy texture. Chop about 2 tablespoons of peanuts and add them to the batter, and sprinkle a few more on top as a garnish.
🧈 Cream the butters: In a medium mixing bowl, cream together the butter and peanut butter with a hand mixer.
🍬 Add the sugar: Beat in the sugar until the mixture is light and fluffy.
🥚 Incorporate the eggs: Beat in the eggs until well blended.
🧂 Add the leavening & flavor: Mix in the baking powder, baking soda, salt, and vanilla. This helps evenly distribute the leavening and seasoning.
🍌 Mash as you go: Instead of mashing bananas in a separate bowl (saves dishes), break them into chunks and add them gradually. They’ll mash and blend into the batter as you mix.
🌾 Add flour: Mix in the flour a little at a time just until fully incorporated and no streaks remain.
🥜 Fold in peanuts (optional): If using chopped peanuts, gently fold them into the batter last.
The recipe that looked the best to me called for chunky peanut butter, and I only had creamy peanut butter in the cupboard. I like the idea of little bites of peanuts throughout the bread, so I chopped about two tablespoons of party peanuts and added them in.
I reasoned that there would be at least that many peanut chunks in three-fourths of a cup of peanut butter! I chopped a bit more for a garnish because you know me and garnishes!
I poured the batter into my two “bigger small pans”, 7.5″ by 3.5″, that I had sprayed with non-stick spray. Then I sprinkled the additional chopped peanuts and some of my favorite coarse sanding sugar on top and popped them into a 350-degree oven for about 40 minutes.
Let the loaves cool in the pan until you can handle them easily, then remove them to a rack to cool completely. I stirred up a wee bit of peanut butter drizzle to complete the “zhuzhing” process. I made it with a bit of peanut butter mixed with heavy cream and powdered sugar, then thinned it with milk until it was “drizzle-able.”
And then I took my first bite! This one is a winner! I may not have invented it, but I am grateful to whoever did!
This peanut butter banana bread captures two of our favorite childhood foods in one luscious loaf.
Soft, sweet, and full of nostalgic flavor, this peanut butter banana bread is comfort food at its finest — a cozy slice of childhood with a grown-up twist. It’s a recipe that proves the classics never go out of style, and it’s versatile enough to fit every season. Serve it warm on a crisp fall morning, tuck it into a lunchbox, save it for an after-school treat, or wrap up a loaf to share with a friend.
If you’ve been wondering what to do with those overripe bananas on the counter, now you know — this is the recipe that turns them into something irresistible. Bake a loaf (or two!), and watch how quickly it disappears. 💛
Can I use natural peanut butter in this recipe?
Yes — but keep in mind that natural peanut butter has more oil and a thinner consistency, which can slightly change the texture of your bread. If you use it, stir it very well before measuring, and consider reducing the added butter by a tablespoon or two.
Do I need to mash the bananas first?
Nope! You can break them into chunks and add them directly to the batter. The mixer will mash them as you go, and they’ll blend right in. This is one of my favorite shortcuts — fewer dishes, less mess!
How ripe should the bananas be?
The riper, the better. Overripe bananas with lots of brown spots are ideal — they’re sweeter, mash more easily, and give the bread a stronger banana flavor.
Can I freeze peanut butter banana bread?
Absolutely! Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer bag. It will keep well for up to 3 months. To serve, thaw it at room temperature or warm slices gently in the microwave.
If baking brings you joy, don’t stop with just one loaf! These tried-and-true quick bread recipes are every bit as comforting and delicious — perfect for breakfast, snacks, or gifting: Blue Ribbon Banana Bread, Cranberry Orange Loaf, Blueberry Lemon Bread, Easy Cinnamon Loaf, or Quick Pumpkin Loaf From A Cake Mix.
Save this peanut butter banana bread recipe and make it part of your regular baking rotation — your kitchen will smell amazing, and everyone lucky enough to get a slice will thank you!
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Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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