This peanut butter banana bread is the best way to use up those overly ripe bananas, and a great excuse to eat all that creamy peanut butter! This tender bread makes the perfect breakfast or afternoon snack.
I’m a pro and buying bananas that no one eats. I’ll bet you are too. 😉
I act annoyed by it. I mean, why does everyone ask me for bananas if they’re just going to let them sit in the fruit bowl and rot?! But, let’s be honest – brown, mushy bananas make the best banana bread and I can’t be too upset about that.
That doesn’t stop me from coming up with new variations on banana bread though. Take this Peanut Butter Banana Bread! It’s chockful of our favorite creamy peanut butter, which makes the bread super moist and extra flavorful. As always, we packed in as much peanut butter as possible – we always do when it comes to peanut butter recipes.
We like to spread slices of warm banana bread with even more peanut butter. It makes for a tasty breakfast or hearty afternoon snack.
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Bananas – Don’t throw away those brown, mushy bananas! They might look gross but they are sweet and easy to mash. That makes overly ripe bananas perfect for banana bread!
Peanut Butter – Grab your favorite brand of processed peanut butter, but I’d recommend sticking with the creamy variety. All natural peanut butter and chunky peanut butter may not work quite as well here. We like Skippy or Jif.
Dry Ingredients – You’ll need some flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, and salt!
Wet Ingredients – You’ll need a couple of large eggs, some vanilla extract, and sour cream. The sour cream adds lots of moisture to this bread.
What We Love About This Recipe:
- The peanut butter adds a rich flavor to our tender banana bread.
- This bread is so moist and flavorful, it’s bursting with bananas!
- Whip up a loaf on the weekend and enjoy a slice for breakfast all week long.
How to Make Banana Bread with Peanut Butter:
Cream: Add the butter and sugars to the large bowl and cream together with an electric hand mixer. It makes the job much simpler! Now beat in the peanut butter and sour cream until the mix is smooth and creamy.
Bananas: Next beat in the egg and vanilla extract until it is combined with the peanut butter mixture and then finally you can add in the mashed banana. Continue mixing until the peanut butter and banana mixture is well combined!
How about some chocolate?
You can mix in up to a cup of chocolate chips if you want to add some chocolate flavor to this peanut butter banana bread. Some chopped walnuts would also work!
Combine: Add the dry ingredients to the peanut butter and banana mixture. Stir until the wet and dry ingredients are just combined. Don’t overmix or your banana bread will be tough.
Bake: When the peanut butter banana bread batter is ready you can pour it into a prepared 9×5 loaf pan and start baking! It’ll take about an hour or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes before moving to a wire rack to finish cooling.
Feel free to stir in up to one cup of nuts (peanuts, walnuts, pecans, etc.) or chocolate chips.
This peanut butter banana bread is best stored at room temperature. Keep it tightly covered on the counter and it should last 3 to 4 days.
You always want to use the overly ripened brown bananas when making banana bread! It’s already mushy and is easy to mash, plus it’s even sweeter than a less ripe banana. It’s also a great way to use up those old bananas you were just going to throw out!
Have a bunch of brown bananas but aren’t quite ready to bake with them yet? Peel the bananas and slice into chunks. Pop into a freezer safe bag and freeze for up to 3 months. When ready to bake with your frozen bananas, thaw overnight in the fridge and then mash and use in your favorite recipes.
MORE PEANUT BUTTER RECIPES!
- Chocolate Peanut Butter Cookies
- Low Carb Peanut Butter Cookies
- Air Fryer Peanut Butter Cookies
- Peanut Butter Lasagna
- Homemade Peanut Butter
- Peanut Butter Sheet Cake
Peanut Butter Banana Bread
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugars with an electric mixer until light and fluffy. Beat in the peanut butter and sour cream until smooth and creamy.
- Beat in the eggs and vanilla until combined. Mix in the bananas.
- Slowly add the dry ingredients to the wet and stir until just combined.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes and then move to a wire rack to finish cooling.