Peanut Butter Banana Bread

Peanut Butter Banana Bread – Soft, moist, and packed with sweet banana flavour and creamy peanut butter. An easy homemade loaf that’s perfect for breakfast or snacking!

If you love banana bread and peanut butter, this Peanut Butter Banana Bread is the perfect combination of both! It’s wonderfully soft and moist, with plenty of sweet banana flavour and rich, nutty peanut butter in every slice. A delicious twist on the classic loaf that’s sure to become a favourite!

This easy homemade banana bread is made with four ripe bananas, creamy peanut butter, and Greek-style yoghurt for an irresistibly tender texture. It’s a lovely way to use up overripe bananas and makes a delicious breakfast, afternoon snack, or sweet treat with a warm cuppa. You can even add a swirl of peanut butter on top for an extra nutty finish!

Looking for more delicious peanut butter recipes? Try my Peanut Butter Stuffed Chocolate Cookies, Chocolate Peanut Butter Muffins, or 4 Ingredient Peanut Butter Mousse.

Happy baking,

Marsha x

From the recipe box

Peanut Butter Banana Bread

Soft, moist, and packed with sweet banana flavour and creamy peanut butter. An easy homemade loaf that's perfect for breakfast or snacking!

Print recipe ↗Rate & review ☆ Save recipe Recipe saved

Prep 20 minutes minutes

Cook 1 hour hour 5 minutes minutes

Total 1 hour hour 25 minutes minutes

Yields 1 loaf

Prevent your screen from going darkEnable JavaScript to use this option.

Ingredients

• 375 g plain/all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• 150 g light brown sugar
• 240 g plain Greek-style yogurt
• 120 ml vegetable oil
• 1 teaspoon vanilla extract
• 4 large ripe bananas, mashed
• 190 g smooth peanut butter
• 2 tablespoons smooth peanut butter, for swirling (optional)

Instructions

• Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Grease and line a 23 × 13cm (9 × 5-inch) loaf tin with parchment paper. Set aside.
• In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a separate large mixing bowl, whisk together the eggs and light brown sugar until thick and lighter in colour.
• Add the yogurt, vegetable oil, vanilla extract, mashed bananas, and peanut butter, and whisk until combined.
• Add the dry ingredients in thirds, gently folding after each addition until just combined. Avoid overmixing. The batter will be thick and slightly lumpy.
• Pour the batter into the prepared loaf tin and spread it out evenly.
• If desired, drizzle the extra peanut butter over the top of the batter. If the peanut butter is too thick to drizzle, microwave it for a few seconds until runny. Use a knife or toothpick to gently swirl it into the surface.
• Bake for approximately 1 hour 5 minutes, checking from 55–60 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
• Leave to cool completely in the tin on a wire rack before slicing and serving.

Recipe notes

Bananas: Use very ripe bananas with plenty of brown spots for the sweetest flavour and best texture.

Peanut butter: Smooth peanut butter works best, but crunchy peanut butter can also be used. If using natural peanut butter, make sure it is thoroughly stirred and not overly oily.

Yogurt: Plain Greek-style yogurt helps keep the banana bread soft and moist. Sour cream can also be used.

Storage: Store the banana bread in an airtight container at room temperature or in the fridge for up to 5 days.

Freezing: This banana bread freezes well for up to 3 months. Wrap the whole loaf or individual slices tightly and place in a freezer-safe container or bag. Thaw overnight in the fridge before serving.