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0 from 585 votes

Peanut Butter Banana Bread

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 12 slices (One 9X5-inch loaf)
Course: Bread
Cuisine: American

Ingredients

  • 1 1 cup mashed ripe bananas (about 3 medium bananas)
  • ½ ½ cup granulated sugar
  • ½ ½ cup light brown sugar
  • ½ ½ cup melted butter or oil (see note)
  • ½ ½ cup sour cream
  • ½ ½ cup peanut butter (see note)
  • 2 2 large eggs
  • 1 1 teaspoon vanilla extract
  • 1 ½ 1 ½ cups all-purpose flour (see note for whole wheat)
  • 1 1 teaspoon baking soda
  • ½ ½ teaspoon salt
  • 1 1 cup chocolate chips (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. For dark-coated pans, reduce oven temperature to 325 degrees. Lightly grease a 9X5-inch loaf pan. You can also line the bottom with parchment paper (with overhangs on the long edges) for easy removal.
  2. In a large bowl, add the bananas, granulated sugar, brown sugar, butter or oil, sour cream, peanut butter, eggs, and vanilla. Whisk until well-combined.
  3. Add the flour, baking soda, salt and chocolate chips (if using) and stir until just combined and no dry streaks remain. Don't over mix.
  4. Spread the batter in the prepared pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (but not wet batter).
  5. Let the bread cool for 10-15 minutes. Gently remove from pan to a cooling rack to cool completely. (The peanut butter flavor of this bread is better when the bread is cool - or even the next day.)

Notes

  • Pan Size: this makes a very full, large 9X5-inch loaf. You could also fill an 8 1/2-X4 1/2-inch loaf pan a little more than halfway with batter and use the rest of the batter for muffins or mini loaves.
  • Bananas: for the best banana flavor, use bananas that are spotty brown (no signs of green!).
  • Butter vs. Oil: I like this bread best when using melted butter, but a neutral flavored oil works well, too, like canola, avocado or vegetable. You can also try subbing part of the oil with applesauce.
  • Peanut Butter: I haven't tried this bread with natural peanut butter or crunchy peanut butter (both have a tendency to dry out baked goods). I also haven't tried it with a peanut butter substitute like almond, cashew or sun butter. I've only ever made it with every day peanut butter (like Jiffy).
  • Whole Wheat Flour: I've made this bread with 50% white whole wheat flour with really good results.

Nutrition Information

Serving 1 slice Calories 378kcal (19%) Carbohydrates 43g (14%) Protein 7g (14%) Fat 21g (32%) Saturated Fat 7g (35%) Cholesterol 32mg (11%) Sodium 348mg (15%) Fiber 3g (12%) Sugar 25g (50%)

Nutrition Facts

Serving: 12slices (One 9X5-inch loaf)

Amount Per Serving

Calories

% Daily Value*

Serving 1 slice
Calories 378kcal 19%
Carbohydrates 43g 14%
Protein 7g 14%
Fat 21g 32%
Saturated Fat 7g 35%
Cholesterol 32mg 11%
Sodium 348mg 15%
Fiber 3g 12%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.