Peanut Butter Banana Bread
Make this moist peanut butter banana bread for the ultimate sweet meets savory treat! Loaded with ripe bananas, creamy peanut butter, and studded with chocolate chips this is a must-bake recipe!
What makes this recipe fabulous
With so many options and opinions about what makes the best banana bread, I thought it might be helpful to highlight just what makes THE BEST banana bread:
- Ripe Bananas: You are looking for bananas that are speckled brown and maybe even more. The riper they are the sweeter the bread and the bolder of a banana flavor your bread will have.
- Use brown sugar: While the bananas and granulated sugar add sweetness to the bread, brown sugar provides a nice richness (and extra moistness) to the flavor.
- Don’t overmix: Gently fold the ingredients together. If you mix them up too much it creates air pockets that toughen the bread while it bakes.
The Key Ingredients
- Flour: All-purpose 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.
- Buttermilk: Tenderizes the batter to make it ultra moist and delicious. If you do not have any on hand, use my simple substitution.
- Vegetable Oil: You can also use canola oil or other neutral-flavored oil like grapeseed.
- Chocolate Chips: I usually reach for classic semisweet, but feel free to use dark, milk, white, or any combination of them!
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.
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.
- Bacon: Think Elivs and use cooked, chopped bacon bits to add a salty touch to the loaf!
How to Make It
This is a very simple quick bread recipe, which consists of whisking the dry ingredients in one bowl, the wet ingredients in another, and then folding them together. It takes less than 10 minutes to get it all mixed together, and then into the oven it goes!
- Prepare for baking: Preheat oven to 350°F. Grease an 8×4-inch loaf pan and then line with parchment paper so that it hangs over the two long sides.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt; set aside.
- Whisk the wet ingredients: In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs, and vanilla extract until smooth.
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- Stir the wet and dry ingredients together: Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are not spots with raw flour. Gently stir in the chocolate chips.
- Transfer the batter to the prepared loaf pan, smooth the top into an even layer.
- Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. If your bread appears to be browning too quickly, place a tented piece of foil over it.
- Cool entirely: Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Converting the Bread to Muffins
Want to take this peanut butter banana bread loaf and make it into portable muffins perfect for breakfast, lunches, or on the go snacks? Here are some tips to convert this quick bread recipe into individual muffins.
- Preheat the oven to 375°F. Grease a standard muffin tin or line with cupcake liners.
- Follow directions for making the batter.
- Fill the muffin tin cups two-thirds of the way full.
- Bake for 30 minutes, checking doneness at 25 minutes and adding additional time as needed.
Serving, Storing, and Freezing
- Serving suggestions: Drizzle with honey, smear a slice with additional peanut butter, or dish out with slices of fresh banana mashed on top.
- Storing: For moist banana bread, keep your loaf wrapped tightly in plastic wrap and then stored in an air-tight container for up to 5 days at room temperature.
- Freezing: You can store the whole loaf or slices of this banana bread in the freezer for up to 1 month. Wrap tightly in plastic wrap and then cover with foil. Leave wrapped while thawing.
Banana Bread FAQs
The main difference between these banana-based desserts comes down to the method of their preparation. A banana cake batter is made by whipping butter while a banana bread typically uses bananas and oil in the base.
The loaf typically cracks when the top of the batter sets before the rest of the loaf finishes baking. It’s not a bad thing and is extremely common for a quick bread to crack at the top.
Yes (but only to a point). The best bananas for banana bread are brown/black and ultra ripe! If you open your banana up and it doesn’t smell like banana, it’s probably not good for banana bread.
A few reasons lead to a dry loaf of banana bread. If you over-mix the batter, bake the loaf too long, don’t allow the bread to cool completely before slicing in, or use under-ripe bananas you might be looking at a dry loaf of bread.
Delicious Banana Recipes to Try Next
- Banana Popsicles
- Bananas Foster Banana Bread
- Banana Macadamia Nut Muffins
- Traditional Southern Banana Pudding
- Banana Muffins
- Banana Chocolate Chip Snack Cake
Tender peanut butter banana bread 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!
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! ❤️️
Peanut Butter Banana Bread
Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon (0.75 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 3 medium bananas, mashed
- ½ cup (129 g) creamy peanut butter
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar
- ⅓ cup (80 ml) buttermilk
- ¼ cup (54.5 ml) vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup (180 g) semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease an 8×4-inch loaf pan and then line with parchment paper so that it hangs over the two long sides.
- In a large bowl, whisk together the flour, baking soda and salt; set aside.
- In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.
- Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.
- Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. If your bread appears to be browning too quickly, place a tented piece of foil over it (I did this at the 45-minute mark).
- Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.
Notes
- Equipment: 8×4-inch loaf pan
- Nut Butter Substitutes: You can use Sunbutter, almond or cashew butter (make sure it does not have oil separation – I recommend Barney Butter), or Nutella.
- Mix-Ins: Use different types of chocolate chips, butterscotch chips, chopped nuts (walnuts, pecans or peanuts work great!), raisins, or even cooked, chopped bacon bits.
- Storing: For moist banana bread, keep your loaf wrapped tightly in plastic wrap and then stored in an air-tight container for up to 5 days at room temperature.
- Freezing: You can store the whole loaf or slices of this banana bread in the freezer for up to 1 month. Wrap tightly in plastic wrap and then cover with foil. Leave wrapped while thawing.
- Converting to Muffins: Fill muffin cups two-thirds full and bake at 375 degrees for 25 to 30 minutes.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Lauren Grant.
Bananas + peanut butter + chocolate = magical. Can’t wait to add this recipe to my rotation of banana bread options. I seem to have difficulty eating all of my bananas before they become too ripe to be eaten on their own and always have some brown bananas on hand for baking!
I love how tall this bread is. I have seen a lot of recipes for banana breads with sunken middle but this one looks perfect! Pinned!
Peanut butter, banana and chocolate…aka the best combination in the world :-)
I don’t think this could get any better
I love adding chocolate chips to my banana bread! The last time I made banana bread, I also added peanut butter into the batter. The flavors work so well together!
Oh my God! Your blog is wonderfull! Very beautiful, very good, very delicious!!!! I love it! Bye bye, Lu
Gorgeous bread. I love peanut butter in banana bread, and the chocolate chips are a great addition!
I don’t know how I’ve never thought of peanut butter banana bread – makes SO much sense! (I love those sandwiches, too!) This looks delicious!
I fell in love with peanut butter and banana on toasted whole wheat English muffins about a year and ago when I was craving one after my workout. I now eat it almost every day for lunch — it’s so stick-to-your-ribs satisfying! It goes without saying then, that this bread is right up my alley with one of my favorite flavor combinations. I’ve got something in common with Elvis!
Almost all of my baked goods have buttermilk in them. It adds moistness and a nice tang. I always have it, and I substitute low fat buttermilk in any recipe that calls for whole milk, sour cream or yogurt and it always comes out great. Thanks for the recipe, Michelle! I’ve got it pinned.
I’m going to try this too. I have a question, What if I don’t use the buttermilk? What does buttermilk add to a recipe?
I also love peanut butter. You should try a peanut butter banana smoothie. I use the Stoneyfield Banilla yogurt and put some honey in too. It’s awesome. Plus, the protein from the Peanut butter helps keep you full.
Buttermilk makes the absolute best, moist Banana bread. Huge difference. Try it you’ll love it.
Hi Kristina, Buttermilk does wonders in things like quick breads, muffins, etc. It gives them a fluffy, moist texture.
but can it be replaced? i don’t want to buy a jug of buttermilk just for banana bread….
Use the rest in buttermilk/spelt flour blueberry pancakes!
Ic buttermilk, 1c spelt flour, 1tsp baking soda, 3tbsp coconut oil, (Olive oil will work but tastes diferent) 1 egg, enough blueberries.
Mix the dry stuff, mix the wet stuff then ad to dry stuff. Use about 1/2 per pancake. Flip when top surface loks dull.
If you still have some buttermilk left, drink it! Yummy! Too sour? Add a bit of maple syruip or honey.
Hmmm, not like Facebook is it? Can’t edit after sending. add not ad, 1/2 cup per pancake
You can substitute plain yogurt for the buttermilk. If you don’t want to purchase buttermilk for this recipe, I would recommend making your own with regular milk. You can find the instructions on the Substitutions page: https://www.browneyedbaker.com/substitutions/
How do you make 1/3 cup of buttermilk for this recipe? Once it curdles do you strain it and use the liquid part or use all of it?
Hi Amber, I would just make the full cup and then use 1/3 cup of it and discard the rest if you don’t need it. You don’t strain it.
I never buy buttermilk, just substitute with a ratio of 1 cup whole milk and 1 tablespoon vinegar. My feeling is that works much better than buttermilk anyhow. Just let the mixture set for about 5 minutes before using.
You can make your own buttermilk by adding vinegar or lemon juice to regular milk. Much cheaper than buying a carton of buttermilk. Think it’s like a Tbs of vinegar/lemon to 1 Cup milk. Just let it curdle a bit, mix and use.
Buttermilk adds acid which makes the baking soda react to lighten the bread. Milk and vinegar would also have the same effect on the baking soda.
And time to let the bananas get brown! Plus, I have peanut butter I need to use up. Oh, this post had perfect timing.
I just bought like 3 pounds of bananas that were on the brown side yesterday with thoughts of doing banana bread. Then this popped up today! So excited to give it a try!
Sounds and looks delicious!! I love banana nut bread and make it often so I think I will be making this one this weekend! Thank you! :)
Sorry, just thought of adding that Nutella might be scrumptious too.
try this… best banana bread I have ever had. http://www.myrecipes.com/recipe/chocolate-hazelnut-banana-bread-50400000123581/
Peanut butter and banana sandwiches are a guilty pleasure that I still enjoy now and then. The addition of chocolate chips…yummy! This will be another one of your recipes that I share with my family.
This really is genius. I get to make the trip to see my 95 year old dad next week, and I will take a loaf of THIS. He is a peanut butter nut- he will be so happy! THANKS!! :)
You have the greatest quick bread recipes. I’ve made your banana nut and apple cinnamon breads and they were so so good! This is definitely one I will have to make very soon! Peanut butter, banana and chocolate chips…no better combination
That looks so comforting. I love the combo of pb and banana too. Those two flavors just go together so well.
Looks perfect for this frigid Pittsburgh day…thank you!!
This is everything I want in life…err…I mean banana bread, lol. Fantastic recipe!!!
I appreciate that you made this bread just for me!!! I love it!!!
Mmmm… I’ve always love peanut butter and banana together – this looks wonderful!
I’m with ya there…banana and peanut butter, banana and chocolate…you can’t go wrong! :D I would love a slice of this for breakfast right now!
This sounds fabulous! What a great treat!
Yummy! I have brown bananas, chocolate chips and peanut butter in the pantry….and it’s 9 degrees here in eastern PA. This sounds like a winner! Can’t wait to whip some up this morning.
I just made a new banana bread at the last minute this week too! Blogging about it next week. I love your Grandma’s recipe and although I havent tried it, the pics look like my grandma’s loaves did. I love PB tons, but something about classic banana bread is always just fine too :)
Hi. ..wads e measurement in terms of grams n ml 4 1 cup of ingredient? =)
Hi Zhennie, When talking about ingredients and volume measurements (vs liquid), there is no set ounces to grams conversion. 1 cup of flour would be completely different than 1 cup of sugar. I have some basic conversions (as well as links to more comprehensive weight measurements) on this page: https://www.browneyedbaker.com/conversions/
Omigod. Banana bread is my all time favourite thing to make.. but peanut butter and chocolate chips! Gotta try it this weekend..
I have tried a version of Peanut Butter-Banana Bread with Chocolate Chips but yours look so well put together! :) I want to try this one! :)
Love the addition of buttermilk. Your bread looks so perfect – mine always gets too crispy on the outside and/or sinks in the middle. I’ll have to try out your recipe next time!