Some mornings feel like they need a little extra comfort, and that’s exactly when this peanut butter banana bread shines. It’s the kind of thing you slice up when you want something that feels homey but also a bit special. The aroma fills the kitchen—a subtle nutty warmth mingling with ripe banana sweetness, and it’s almost impossible not to sneak a piece before breakfast officially starts.
I remember the first time I baked this bread; I was halfway through mixing when my phone buzzed, and I just left the batter sitting there for a moment longer than I probably should have. Still, it turned out just as tender and rich as I’d hoped. That creamy peanut butter gives it a depth you don’t quite expect from banana bread, making it that much more satisfying with each bite. I usually slice it thick enough to toast lightly, letting the edges get just a little crisp, while the center stays soft and yielding. There’s something about that contrast that feels like a small indulgence.
Why You’ll Love It
- Its moist texture and peanut butter flavor make it a comforting, crowd-pleasing choice any time of day.
- The recipe keeps things straightforward—it’s simple, and that’s kind of the point.
- Perfect for using up bananas that are a bit too ripe, turning them into something truly delicious.
- You don’t have to feel guilty about indulging; it works well as a snack or a quick breakfast.
Even if you’re not the most patient baker, this bread is forgiving and hard to mess up, which is a relief when mornings are rushed or distractions happen.
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Peanut Butter Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
Description
A moist and flavorful banana bread infused with creamy peanut butter, perfect for breakfast or a snack.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1 cup granulated sugar
2 large eggs
3 ripe bananas, mashed
1 teaspoon vanilla extract
1/4 cup milk
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to beat the softened butter, peanut butter, and granulated sugar until creamy and smooth.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the mashed bananas and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Kitchen Notes
All you really need is a sturdy loaf pan and a mixer, though you can manage by hand if you’re feeling up for a little arm work. I like to serve this bread just as it is, maybe with a smear of butter or a drizzle of honey, though a bit of cream cheese isn’t a bad idea either. Sometimes I toss in a few chocolate chips or swap creamy peanut butter for crunchy if I’m feeling adventurous, but honestly, the classic version is my go-to.
FAQ
Can I freeze the bread? Yes, it freezes well when wrapped tightly, perfect for making ahead. How ripe should the bananas be? The riper, the better—think mostly brown with some spots. What if I don’t have peanut butter? You could try almond butter, but it might change the texture a little.
When you try this, let the bread cool completely before slicing; it helps keep those slices neat and the texture just right. Once you do, you might find yourself reaching for it more often than you thought.