Introduction
Peanut Butter Banana Bread has become my go-to recipe when those bananas on the counter start begging for mercy. There’s something magical about combining creamy peanut butter with the natural sweetness of bananas—it’s the kind of Homemade Banana Bread that disappears before it even cools! Whether you’re a seasoned baker or a newbie, this loaf delivers comfort in every bite, with a moist crumb and a rich, nutty flavor that makes it impossible to resist. Plus, it’s versatile enough to tweak for dietary needs or pantry shortages, which is why it’s earned its spot as one of my Best Ever Banana Bread creations.
This recipe isn’t just delicious—it’s also a clever way to use up ripe banana recipes. Overripe bananas pack more sweetness and moisture, giving this bread its signature tenderness. And with peanut butter lending protein and richness, it’s a snack that feels indulgent without the guilt.
Nutritional Benefits
Let’s talk nutrition. While banana bread isn’t exactly a salad, this Healthy Banana Bread version balances indulgence with better-for-you ingredients. Peanut butter adds plant-based protein and healthy fats, bananas contribute potassium and fiber, and using whole-grain flour (or alternatives) boosts fiber. Swapping refined sugar for maple syrup or coconut sugar lowers the glycemic index, making this super moist banana bread a smarter choice than most coffee shop treats.
Here’s a quick breakdown per slice (based on 12 servings):
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 38g |
| Protein | 7g |
| Fat | 12g |
| Fiber | 3g |
| Sugar | 18g |
Ingredients & Substitutions
The beauty of this Peanut Butter Banana Bread lies in its flexibility. Here’s what you’ll need and how to adapt it:
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| Overripe bananas (3 medium) | Sweetness, moisture, binding | Unsweetened applesauce (1 cup) |
| Creamy peanut butter (½ cup) | Richness, protein, flavor | Almond butter, sunflower seed butter |
| Whole-wheat flour (1½ cups) | Structure, fiber | All-purpose, gluten-free blend, or almond flour for Keto Banana Bread |
| Maple syrup (⅓ cup) | Natural sweetness | Honey, coconut sugar, or monk fruit for sugar-free |
| Eggs (2) | Binding, lift | Flax eggs (2 tbsp ground flax + 5 tbsp water) |
| Greek yogurt (¼ cup) | Moisture, tang | Sour cream, coconut yogurt, or mashed avocado |
Equipment Needed
– 9×5-inch loaf pan
– Parchment paper (for easy removal)
– Large mixing bowl
– Whisk or hand mixer
– Rubber spatula
– Toothpick (for doneness testing)
Step-by-Step Instructions
1. Prep & Preheat: Line your loaf pan with parchment paper. Preheat the oven to 350°F (175°C).
2. Mash Bananas: In a large bowl, mash bananas until smooth (small lumps are okay).
3. Wet Ingredients: Add peanut butter, maple syrup, eggs, yogurt, and vanilla. Whisk until creamy.
4. Dry Ingredients: In a separate bowl, mix flour, baking soda, cinnamon, and salt.
5. Combine: Gradually fold dry ingredients into wet mix. Avoid overmixing—stop when just combined!
6. Bake: Pour batter into the pan. Bake 50–60 minutes, until a toothpick inserted comes out clean.
7. Cool: Let the Banana Loaf rest in the pan for 10 minutes, then transfer to a wire rack.
Pro Tip: Swirl extra peanut butter into the batter before baking for a marbled effect!
Troubleshooting & Pro Tips
– Too dense? Overmixing develops gluten. Stir until just combined.
– Dry texture? Check oven temperature with a thermometer—overbaking is a common culprit.
– Sunken middle? Ensure baking soda is fresh and measure flour correctly (spoon, don’t scoop!).
– Enhance flavor: Add chocolate chips, walnuts, or a sprinkle of sea salt on top.
Storage & Make-Ahead Tips
– Room temperature: Wrap tightly; lasts 3 days.
– Fridge: Store sliced bread in an airtight container for up to 1 week.
– Freezer: Slice, wrap in plastic, and freeze for 3 months. Toast straight from frozen!
– Make-ahead: Freeze unbaked batter for up to 1 month; thaw overnight before baking.
Conclusion
If you’re looking for a Peanut Butter Banana Bread that’s both foolproof and unforgettable, this recipe is your answer. It’s the kind of Homemade Banana Bread that fills your kitchen with warmth and wins over even the pickiest eaters. Perfect for breakfast, snacks, or dessert, this melt-in-your-mouth loaf proves that simple ingredients can create something extraordinary. And if you’re craving more inspiration for cozy baking projects, explore my other Best Ever Banana Bread ideas—like classic sour cream versions—and treat yourself to a slice of comfort.
FAQ
1. Can I use crunchy peanut butter?
Absolutely! It adds delightful texture—just reduce added mix-ins like nuts.
2. How ripe should the bananas be?
The blacker, the better! Overripe bananas ensure maximum sweetness and moisture.
3. Is this recipe gluten-free?
Yes! Swap regular flour for a 1:1 gluten-free blend (like Bob’s Red Mill).
4. How long does it stay fresh?
Up to 3 days at room temperature or 1 week refrigerated.
5. Can I use honey instead of maple syrup?
Yes—reduce oven temp by 25°F to prevent over-browning.
Craving more decadent Loaf Recipes? Try my melt-in-your-mouth Best Ever Banana Bread next! And don’t forget to follow me on Pinterest for fresh Peanut Butter Banana Bread ideas!
