This unique, vintage quick bread recipe is going to be a favorite around your house if you love peanut butter as much as we do.
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❤️ Why you'll love it
- Nostalgic, comforting, and way better than traditional banana bread
- Quick bread recipes are easy and make any day special.
- Delicious for breakfast, an afternoon snack, and (of course) dessert
Sweet and salty peanut butter banana bread is a vintage recipe that I just haven't seen anywhere other than my mom's recipe file!
Get ready because you're about to enjoy the best loaf of banana bread ever.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- In a large bowl, cream together the butter, peanut butter, sugar, eggs, and vanilla extract until light and fluffy.
- Stir in the dry ingredients alternating...
- ...with the mashed bananas into the wet ingredients.
- Spoon batter into a prepared loaf pan.
🥫 Storage
Be sure to let the peanut butter banana bread cool. Then, wrap it in plastic wrap or transfer it to an airtight container.
Keep the leftovers at room temperature for up to three days.
To freeze
Banana bread holds up really well in the freezer for up to three months.
Just wrap the cooled loaf in plastic, then cover it in a layer of aluminum foil.
I like to slice the cooled loaf and place a small piece of parchment paper in between each piece. Wrap it as instructed above.
This way, you can thaw just one slice of banana bread at a time.
🧑🏻🍳 Baker's notes
⭐ Expert Tip: Don't use natural or homemade peanut butter in this recipe. You need the plain old Skippy or Jif.
- The more ripe your bananas the better the bread will be but don't use any that have begun to bubble or mold.
- After you've added the flour and banana, only mix until there are no more streaks left. Over-mixing will cause tough banana bread.
- Be sure to add the dry ingredients alternately with the mashed bananas.
- Always let banana bread cool for a few minutes in the pan first, before turning it out onto a wire rack to finish cooling. Removing it too quickly can cause it to crumble apart
💡Great Idea: Try slices of this bread spread with Marshmallow Fluff!
👩🍳 FAQs
No. Maple syrup, a liquid sweetener, doesn't aerate the butter in the same way as sugar, so the bread will be more dense.
If you use oil your bread might come out a bit dense since liquid fat doesn't hold as much air when beaten together with sugar.
Sure! You can use the same measurement of vegan butter.
Most of the time, yes. Brands will sometimes refer to their peanut butter with pieces of nuts in it as either crunchy or chunky.
Avoid using any bananas that are fully brown on the inside, too mushy to hold their shape, or smell rotten. Look for mold or juices bubbling out of the peel.
🫶 We recommend
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- large eggs
- bananas
- butter
- crunchy peanut butter
- sugar
- pure vanilla extract
- all-purpose flour
- baking powder
- baking soda
- loaf pan
- stand mixer
📞 The last word
I love this easy peanut butter banana bread with a cup of hot chocolate on a chilly day. When it's warm from the oven the butter just melts into it.
Yum!
Try the buttermilk banana nut bread, too.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Peanut Butter Banana Bread
Equipment
- bread pan
- mixing bowl
Ingredients
- ⅓ cup butter softened
- ¾ cup crunchy peanut butter you can use creamy if you prefer
- ⅔ cup white sugar
- 2 eggs slightly beaten
- ½ teaspoon vanilla
- 1-¾ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup mashed banana 2-3 large ripe bananas
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Instructions
- Preheat oven to 350F.
- Grease a 8.3 x 4.6 - inch loaf pan.
- Using a fork mash the banana in a small bowl.
- Set aside.
- Mix the dry ingredients in a medium mixing bowl.
- Set aside.
- Cream the butter and peanut butter in a large mixing bowl with an electric mixer or in the bowl of a stand mixer.
- Add sugar gradually and continue to cream on high speed until light and fluffy.
- Add the eggs and vanilla and beat well.
- Add the flour mixture to the creamed mixture alternately with the mashed banana.
- Mix well by hand to thoroughly blend the ingredients but do not beat. Over-mixing will make the bread tough.
- Spoon the batter into the prepared bread pan.
- Smooth the top.
- Bake for 1 hour at 350F or until bread tests done. A toothpick inserted in the center of the loaf will come out clean or an instant read thermometer will read 190-200°F.
- Let cool in pan for 5-10 minutes then remove from pan to cool completely on a wire rack.
Notes
- Don't use natural or homemade peanut butter - use the plain old Skippy or Jif.
- The more ripe your bananas the better the bread will be but don't use any that have begun to bubble or mold.
- After you've added the flour and banana, only mix until there are no more streaks left. Over-mixing will cause tough banana bread.
- Be sure to add the dry ingredients alternately with the mashed bananas.
- Always let banana bread cool for a few minutes in the pan first, before turning it out onto a wire rack to finish cooling. Removing it too quickly can cause it to crumble apart
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