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.
This peanut butter banana bread takes a classic favourite to the next level. Made with four ripe bananas and creamy peanut butter, it’s incredibly moist, packed with flavour, and perfect for using up overripe bananas.
Whether you enjoy a slice for breakfast, as an afternoon snack, or for dessert, this easy quick bread is guaranteed to become a regular bake.
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.
Ingredient highlights
- Bananas: The riper the better. Bananas with plenty of brown spots provide the sweetest flavour and best texture.
- Peanut butter: Smooth peanut butter creates the creamiest texture, but crunchy peanut butter works well too.
- Greek-style yogurt: Helps keep the loaf soft and moist. Sour cream works as a great substitute.
- Light brown sugar: Adds moisture and a subtle caramel flavour that pairs beautifully with banana and peanut butter.
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.
Recipe FAQs
Yes, but make sure it is well stirred and not overly oily. A thicker natural peanut butter works best.
Very ripe bananas with lots of brown spots will give the best flavour, sweetness, and moisture.
Absolutely. Chocolate chips, chopped peanuts, walnuts, or pecans all make delicious additions.
Yes. Divide the batter between a lined muffin tin and bake 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.