Peanut Butter Banana Bread – Soft, moist, and packed with ripe bananas and creamy peanut butter. An easy, cosy quick bread perfect for breakfast or snacking.
If you love classic banana bread, you’re going to fall hard for this peanut butter version. It’s soft, moist, and packed with rich peanut butter flavour that pairs perfectly with sweet, ripe bananas. Every slice is cosy, satisfying, and just the right amount of indulgent.
This is the kind of quick bread that works for any time of day. Enjoy it warm for breakfast, grab a slice as an afternoon snack, or dress it up with a little honey or chocolate chips for dessert. It’s easy to make, endlessly comforting, and guaranteed to disappear fast.
Looking for more peanut butter recipes? Check out my Peanut Butter Stuffed Chocolate Cookies, Chocolate Peanut Butter Muffins, and my 4 Ingredient Peanut Butter Mousse.
How to make
Peanut Butter Banana Bread
Mixing dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Mixing wet ingredients: In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour. Add the yogurt, oil, vanilla, bananas, and peanut butter, and whisk until combined.
Mixing the two: Add the dry ingredients in thirds and fold in until just combined – do not overmix.
Pour into a pan: Pour the batter into a prepared loaf pan and spread out evenly.
Optional: Drizzle 2 tablespoons of peanut butter over the top of the batter. (If your peanut butter is too thick to drizzle, microwave it for a few seconds until runny.) Use a knife or toothpick/cake tester to swirl the peanut butter into the top of the batter.
Bake for about 60 – 70 minutes, or until a toothpick/cake tester inserted into the centre comes out clean with a few moist crumbs.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Substitutions & variations
- Greek-style yogurt: Sour cream, plain yogurt, or buttermilk can be used in place of Greek yogurt to keep the bread moist and tender.
- Vegetable oil: Both melted butter and coconut oil will work well, adding richness. Coconut oil may give a slight coconut flavour.
- Light brown sugar: White sugar works in a pinch, though it won’t have the same caramel-like depth. Coconut sugar adds a similar warm flavour.
- Peanut butter: You can swap in any nut or seed butter depending on your preference or dietary needs.
- Eggs: For each egg, use 1 tablespoon ground flaxseed + 2.5 tablespoons water, or 1/4 cup (63g) unsweetened applesauce.
- Add-ins: Stir in 1/2 to 1 cup of chocolate chips for a richer, more indulgent loaf. Or add chopped peanuts, walnuts, or pecans for crunch and texture.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Recipe FAQs
Yes, but make sure it’s well-stirred and not too oily or runny, as it can affect the texture. A thicker natural peanut butter works best.
Absolutely! Use a 1:1 gluten-free flour blend. The texture may vary slightly, but it still bakes up moist and delicious.
Yes! Crunchy peanut butter adds a nice texture and extra peanut pieces throughout the loaf.
Definitely. Chocolate chips, chopped peanuts, or even swirls of extra peanut butter make great additions.
The riper, the better—look for bananas with lots of brown spots. They’re sweeter and mash easily, which helps flavour and texture.
Yes, you can substitute with almond butter, cashew butter, or even sunflower seed butter for a nut-free version.
Absolutely! Spoon the batter into a lined muffin pan and bake at the same temperature for 15 – 20 minutes, or until a toothpick inserted comes out clean.
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Peanut Butter Banana Bread
Ingredients
- 3 cups (375g) plain/all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (150g) light brown sugar
- 1 cup (240g) Greek-style yogurt
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 4 large ripe bananas, mashed
- ¾ cup (190g) smooth peanut butter
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 9×5-inch loaf pan with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour.
- Add the yogurt, oil, vanilla, bananas, and peanut butter, and whisk until combined.
- Add the dry ingredients in thirds and fold in until just combined – do not overmix. The mixture will be thick and somewhat lumpy.
- Pour the batter into the prepared pan and spread out evenly.
- Optional: Drizzle 2 tablespoons of peanut butter over the top of the batter. (If your peanut butter is too thick to drizzle, microwave it for a few seconds until runny.) Use a knife or toothpick/cake tester to swirl the peanut butter into the top of the batter.
- Bake for about 60 – 70 minutes, or until a toothpick/cake tester inserted into the centre comes out clean with a few moist crumbs.
- Allow to cool completely in the pan on a wire rack before slicing and serving.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.