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Peanut Butter Banana Bread

This peanut butter banana bread masterfully blends velvety peanut butter with sweet, ripe bananas, creating a moist and flavorful loaf that's a guaranteed favorite for all ages.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 227g mashed very ripe bananas (from about 3 medium bananas)
  • ½ cup 106g granulated sugar
  • ½ cup 106g packed light brown sugar
  • ½ cup 113g unsalted butter, melted (or a neutral-flavored oil like canola or vegetable oil)
  • ½ cup 113g sour cream (full-fat recommended, or plain full-fat yogurt)
  • ½ cup 128g creamy peanut butter (e.g., Jif, Skippy; avoid natural peanut butter that requires stirring, if possible, for best texture)
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 1 ½ cups 213g all-purpose flour (ensure you spoon and level the flour, don't scoop directly from the bag)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 170g chocolate chips (optional, semi-sweet or milk chocolate work well)

Equipment

  • 9x5-inch Loaf Pan: Standard size for this recipe. (Light-colored metal is recommended for even baking).
  • Large Mixing Bowl: For combining all your ingredients.
  • Whisk or Hand Mixer: For thoroughly blending the wet ingredients. (A KitchenAid 9-Speed Digital Hand Mixer is a great option, but a standard whisk works perfectly too).
  • Measuring Cups & Spoons: For accurate ingredient measurements.
  • Spatula: For folding in the dry ingredients and scraping the bowl.
  • (Optional) Parchment Paper: For easy loaf removal and cleanup.

Method
 

  1. Preheat & Prep Pan: Preheat your oven to 350°F (175°C). If using a dark-coated metal or glass loaf pan, reduce the oven temperature to 325°F (160°C) to prevent over-browning.
  2. Lightly grease a 9x5-inch loaf pan. For easiest removal, line the pan with parchment paper, allowing some overhang on the two longer sides to act as handles.
  3. Combine Wet Ingredients: In a large mixing bowl, add the mashed bananas, granulated sugar, packed light brown sugar, melted butter (or oil), sour cream, peanut butter, lightly beaten eggs, and vanilla extract. Whisk these ingredients together until thoroughly combined and smooth.
  4. Add Dry Ingredients & Mix Gently: Add the all-purpose flour, baking soda, and salt directly to the wet ingredients in the bowl.
  5. If using, stir in the chocolate chips. Using a spatula, gently fold everything together until just combined and no large dry streaks of flour remain. Be careful not to overmix; a few small streaks are okay. Overmixing can result in a tougher bread.
  6. Bake to Perfection: Pour the batter evenly into your prepared loaf pan, spreading it gently to the corners. Bake for 50-60 minutes.
  7. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean, or with a few moist crumbs attached (it should not have wet batter).
  8. Cool Completely Before Slicing: Let the peanut butter banana bread cool in the pan on a wire rack for 10-15 minutes.
  9. Then, use the parchment paper overhangs to carefully lift the loaf out of the pan and place it directly on the wire rack to cool completely. (Patience pays off! The peanut butter flavor intensifies and the texture improves as the bread cools. It's often even more delicious the next day.) Once fully cooled, slice into 10 generous pieces and enjoy.

Notes

  • Pan Size: This recipe creates a generous, full loaf in a standard 9x5-inch loaf pan.
    • Smaller Pan Option: If using an 8.5x4.5-inch pan, fill it no more than 2/3 to 3/4 full to prevent overflow. Use any leftover batter for a few muffins or a mini loaf (adjust baking times accordingly).
  • Banana Ripeness: For the best, sweetest banana flavor and optimal moisture, use very ripe bananas – those with plenty of brown spots and no remaining green. They will also be easier to mash.
  • Butter vs. Oil:
    • Melted Butter: Preferred for the richest flavor in this bread.
    • Oil: A neutral-flavored oil (like canola, vegetable, or light olive oil) works well as a substitute.
    • Applesauce: You can experiment by replacing part of the oil with unsweetened applesauce for a slightly lighter crumb, though it may subtly change the texture.
  • Peanut Butter Choice:
    • Recommended: This recipe has been tested and yields the best results with creamy, processed peanut butter (such as Jif or Skippy).
    • Not Recommended: Natural peanut butter (the kind that requires stirring) and crunchy peanut butter are not advised, as they can make baked goods drier.
    • Alternatives: Other nut or seed butters (e.g., almond, cashew, sun butter) have not been tested in this specific recipe, so results may vary.
  • Whole Wheat Flour Option: For a heartier texture, you can successfully substitute up to 50% of the all-purpose flour with white whole wheat flour. The bread will still be moist and delicious.