Soft, moist Peanut Butter Banana Bread made with ripe bananas, creamy peanut butter, and crunchy walnuts. Perfect for breakfast or snacking.
I have this vivid memory of my grandma’s kitchen—she always had banana bread cooling on the counter, waiting to be sliced and slathered with butter. It was like her little way of welcoming you with something warm and familiar.
So, a few weekends ago, when I found myself staring at two sad, speckled bananas (because I always buy more than I actually eat), it hit me. Why not take that old banana bread recipe I grew up loving and give it a little twist? And by twist, I mean peanut butter. Because, honestly, isn’t that the answer to almost everything?
I mixed up the usual suspects—bananas, flour, eggs—but then added a hefty dollop of creamy peanut butter. And just for fun, I threw in some chopped walnuts. Because, why not? The smell that filled my kitchen was straight-up intoxicating. Warm, nutty, sweet—all the good stuff.
The first bite was like a flashback to my grandma’s house but with an extra hit of peanut butter that made it feel brand new. And now, it’s become one of those recipes I make when I need something that feels like home.
Why You’ll Love This Peanut Butter Banana Bread Recipe?
Alright, so why is this bread worth making immediately? Let’s break it down:
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Texture Heaven: Moist, fluffy, and somehow both rich and light at the same time. It’s like the peanut butter and bananas decided to form the perfect partnership.
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Flavor Punch: The peanut butter adds this savory, slightly salty note that balances out the sweetness of the bananas. And those walnuts? Crunchy perfection.
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Ridiculously Easy: This recipe is pretty much foolproof. Mix, pour, bake—no fancy tricks or complicated steps.
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Versatile as Heck: Add chocolate chips, skip the walnuts, or even swirl in some Nutella if you’re feeling adventurous. It’s your bread, make it your way.
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Breakfast, Snack, Dessert? Yes. This bread is whatever you want it to be. Morning coffee buddy? Check. Late-night snack? Double check.
Ingredient Notes:
So, what makes this bread so darn addictive? Let’s break it down:
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Butter: Adds richness and moisture. Make sure it’s softened so it blends smoothly. Room temperature is your friend here.
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White Sugar: Sweetness without being overpowering. Though, if you prefer things a bit less sweet, feel free to dial it back a notch.
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Eggs: They’re the glue that holds everything together. And they add fluffiness, which is always a win.
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Peanut Butter: The star of the show. I usually go for creamy, but chunky works if you’re into that extra crunch.
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Bananas: The riper, the better. We’re talking those brown, spotty bananas that look like they’re past their prime but are actually perfect for baking.
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Flour & Baking Soda: The essentials. If you’re gluten-free, just swap the flour for a gluten-free blend. Easy peasy.
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Walnuts: Totally optional but highly encouraged. They add that bit of crunch that makes each bite more interesting.
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How To Make Peanut Butter Banana Bread?
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Preheat & Prep:
Heat your oven to 325°F (165°C). Lightly grease a 5×9 inch loaf pan. Trust me, this bread has a tendency to stick if you skip this step. -
Cream the Butter & Sugar:
In a large mixing bowl, beat the butter and sugar until it’s light and fluffy. This step is key to getting that perfect, airy texture. -
Add the Eggs & Peanut Butter:
Toss in the eggs, one at a time, and beat well after each addition. Then add the peanut butter and mix until it’s all smooth and creamy. -
Incorporate Bananas & Dry Ingredients:
Mash the bananas and add them to the mix. Then fold in the flour and baking soda until just combined. Don’t overmix it—you want that tender crumb. -
Add the Walnuts (Optional):
Gently fold in the chopped walnuts. If you’re not a fan, feel free to skip them. But they do add a nice crunch. -
Bake:
Pour the batter into your greased pan and bake for about 70 minutes. Keep an eye on it and test with a toothpick—if it comes out clean, you’re golden. -
Cool & Serve:
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Slice and serve. Try not to eat it all in one go.
Storage Options:
This bread is best enjoyed fresh, but you can store it at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze it. Just thaw and toast when you’re ready for a slice of nostalgia.
Variations and Substitutions:
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Gluten-Free: Use a 1:1 gluten-free flour blend.
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Chocolate Chips: Add a handful if you’re feeling extra decadent.
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No Walnuts? No Problem: Just leave them out or swap for pecans.
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Healthier Version: Swap white sugar for coconut sugar or honey.
What to Serve with Peanut Butter Banana Bread?
Can I use almond butter instead of peanut butter?
Absolutely! It’ll give a slightly different flavor, but it’s delicious.
Can I add chocolate chips?
Yes, yes, and yes. Chocolate makes everything better.
There you have it—my go-to Peanut Butter Banana Bread Recipe. It’s simple, nostalgic, and perfect for sharing… or keeping all to yourself. Give it a try and let me know what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Peanut Butter Banana Bread Recipe
Ingredients
- ½ cup butter softened
- 1 cup white sugar
- 2 large eggs
- ½ cup peanut butter creamy or chunky
- 2 medium ripe bananas mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup chopped walnuts optional
Instructions
Preheat Oven:
- Preheat the oven to 325°F (165°C). Lightly grease a 5x9 inch loaf pan using non-stick spray or butter to ensure easy removal of the bread once baked.
Prepare the Batter:
- In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy. This process should take approximately 2-3 minutes using a hand mixer or stand mixer.
Add Eggs and Peanut Butter:
- Incorporate the eggs into the butter-sugar mixture one at a time, beating well after each addition to ensure a smooth, well-blended texture. Next, add the peanut butter and mix until thoroughly combined.
Add Bananas and Dry Ingredients:
- Mash the ripe bananas with a fork and add them to the mixture. Gently fold in the flour and baking soda until just combined. Be careful not to overmix, as this may result in a denser loaf.
Incorporate Walnuts (Optional):
- Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter. Skip this step if you prefer a smoother texture.
Transfer to Pan and Bake:
- Pour the prepared batter into the greased loaf pan and spread it evenly. Bake in the preheated oven for approximately 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool and Serve:
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
