This Peanut Butter Banana Bread is incredibly moist and tender with creamy swirls of peanut butter! This delicious banana bread is loaded with ripe bananas, creamy peanut butter, and studded with chocolate chips is the perfect balance of salty and sweet.
Whether you have fond family memories that revolve around banana bread, or you simply love the combination of banana and peanut butter, this is a banana bread version that you don’t want to skip!
INGREDIENTS YOU WILL NEED FOR PEANUT BUTTER BANANA BREAD:
This recipe is made with pantry friendly ingredients!
- Flour: Cake flour works to give the banana bread structure as it bakes.
- Bananas: Ripe, mashed bananas add flavor, sweetness, and moisture to the bread. The riper the better!
- Peanut Butter: I like to use creamy peanut butter as it is easier to mix in with the batter. I do not recommend natural peanut butter with oil separation, as it will cause the bread to be too greasy.
- Sugar: I use a blend of granulated and light brown sugar to keep the bread sweet and moist.
- Sour Cream: Tenderizes the batter to make it ultra moist and delicious. If you do not have any on hand, use yogurt.
- Egg: I use room temperature large eggs.
- Chocolate Chips: I usually reach for classic semisweet, but feel free to use dark, milk, white, or any combination of them!
HOW TO MAKE THIS PEANUT BUTTER BANANA BREAD?
Preheat oven to 350 F and line an 8″x4″ loaf pan with parchment paper. Spray with nonstick baking spray, then set aside.
In a large bowl, whisk together cake flour, baking soda, and salt.
In a separate bowl, cream together butter and sugars, about 1-2 minutes. Add mashed bananas, eggs, and sour cream, then whisk until smooth.
Add the creamy peanut butter and mix them together.
Gently fold dry ingredients into wet ingredients just until barely combined and no streaks of flour remain.
Add in the chocolate chips and mix them well. Pour the batter into prepared loaf pan and swirlpeanut butter on top using a knife.
Bake in the center of a preheated oven for 50-55 minutes, or until a cake tester inserted into the cake comes out clean. Rest for 10 minutes before moving to a cooling rack. Allow to cool completely before slicing.
TIPS FOR MAKING THE BEST PEANUT BUTTER BANANA BREAD:
- Melt the peanut butter before adding it to the batter as peanut butter is notoriously hard to stir.
- The trick to making a sweet, flavorful banana bread is to use overripe (even brown) bananas.
- You could probably get away with using natural peanut butter in the actual banana bread, but it’s impossible to drizzle that stuff on
NUT BUTTER SUBSTITUTES:
If you are thinking about using different nut butters either to make the loaf nut-free or to try a different flavor, here are a few options to try!
SunButter: Made from sunflower seeds and entirely nut-free you can replace the peanut butter with a 1:1 ratio of SunButter.
Almond Butter: Also can replace the peanut butter with a 1:1 ratio, but be sure to use something like Barney Butter that does not have oil separation.
Nutella: Give your banana bread a chocolaty finish by replacing the peanut butter with Nutella.
OTHER MIX-IN IDEAS:
Here are a few ways to can dress up this peanut butter banana bread to make a truly ultimate loaf!
Nuts: Pecans, walnuts, and dry-roasted peanuts add a soft crunch to the bread.
Raisins: Think of this as a twist on peanut butter and jelly.
STORING AND FREEZING:
This bread keeps at room temperature, wrapped well in plastic and on the counter, for at least a couple of days, although it won’t last that long because you’ll eat it all!
You can also freeze the whole loaf or slices by wrapping well in plastic and then in foil.
SERVING SUGGESTIONS:
Drizzle with honey, smear a slice with additional peanut butter, or dish out with slices of fresh banana on top.
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
You might also like
Super Moist Chocolate Chip Banana Bread,
Eggless Double Chocolate Banana Bread,
Eggless Whole-Wheat Banana Muffins,
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!
Peanut Butter Banana Bread
Ingredients
- 3 overripe bananas mashed
- 1 1/2 cups cake flour
- 1 tsp baking soda
- 1 tsp salt
- 6 tbsp unsalted butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup sour cream or yogurt
- 1/2 cup creamy peanut butter
Instructions
- Preheat oven to 350 F and line an 8″x4″ loaf pan with parchment paper. Spray with nonstick baking spray, then set aside.
- In a large bowl, whisk together cake flour, baking soda, and salt.
- In a separate bowl, cream together butter and sugars, about 1-2 minutes. Add mashed bananas, eggs, and sour cream, then whisk until smooth.
- Add the creamy peanut butter and mix them together.
- Gently fold dry ingredients into wet ingredients just until barely combined and no streaks of flour remain.
- Add in the chocolate chips and mix them well. Pour the batter into prepared loaf pan and swirlpeanut butter on top using a knife.
- Bake in the center of a preheated oven for 50-55 minutes, or until a cake tester inserted into the cake comes out clean. Rest for 10 minutes before moving to a cooling rack. Allow to cool completely before slicing.
