Peanut Butter Banana Bread

Prep: 15 mins

Cook: 50 mins

Total: 65 mins

Servings: 8 servings

Yield: 1 loaf

A combination as classic as peanut butter and banana should be savored, and that is exactly what you’ll do when you make this recipe. One of the best things about this recipe is the endless variations, like chocolate chips, walnuts, rendered bacon, and even banana chips.

The step of mashing the bananas and storing them in a sealed jar for 24 hours may seem weird, but this adds a slightly sour flavor to the end result. The bananas will begin to ferment a bit, developing an even stronger banana flavor that will complement the peanut butter well. However, if you’re short on time you can skip this step.

If you are feeling really decadent you can grill the sliced peanut butter and banana bread in butter, then top with sliced bananas and honey for a rich and delicious evening treat. Or, go the lighter route and serve with fresh berries and a small drizzle of maple syrup. Either way you serve this bread, it’s sure to impress and bring joy to everyone you know. 

“I loved this twist on the regular banana bread – already full of banana flavor, the peanut butter reminded me of the infamous Elvis sandwich. Maybe next time I will serve it for brunch with some crispy bacon for the ultimate treat!” —Tracy Wilk 

A Note From Our Recipe Tester

Ingredients

• Cooking spray

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 4 medium ripe bananas, mashed and stored in a jar for 24 hours

• 1/2 cup whole milk

• 1/3 cup melted coconut oil

• 1 large egg

• 3/4 cup brown sugar

• 1/4 cup granulated sugar

• 2 teaspoons pure vanilla extract

• 1/2 cup creamy peanut butter

Steps to Make It

1. Gather the ingredients.

   

2. Position a rack in the center of the oven and heat to 350 F. Spray a standard 8×4-inch loaf pan with cooking spray and line with a parchment paper sling (letting some of the parchment hang over the opposite sides will help you pull the loaf out of the pan after baking).

   

3. In a medium bowl sift together the flour, baking soda, baking powder, and salt.

   

4. In a large bowl whisk the bananas, milk, melted coconut oil, egg, brown sugar, granulated sugar, and vanilla until fully combined.

   

5. Using a hand mixer on medium speed, beat the peanut butter into the banana mixture until fully combined.

   

6. Fold in the flour mixture with a silicone spatula, scraping down the bowl occasionally, until fully combined, careful not to overmix.

   

7. Put the loaf pan on a rimmed baking sheet. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour.

   

8. Allow to cool slightly on a baking rack before removing from the loaf pan by the parchment handles. Cool completely, about 30 minutes. Slice and serve.

   

How to Store and Freeze

Recipe Variations

• You can make peanut butter banana muffins by greasing a standard 12 cup muffin tin and baking for about 20 minutes in a 350-degree oven.
• Fold in up to 1/2 cup of chocolate chips, cooked and crumbled bacon, or chopped and toasted nuts.
• Consider topping the muffins or bread loaf with a peanut butter cream cheese frosting.
• Make a glaze using powdered sugar, cream or whole milk, and powdered peanut butter. Whisk together and glaze the warm bread or muffins.

Nutrition Facts
Servings: 8
Amount per serving
Calories	424
% Daily Value*
Total Fat 18g	24%
Saturated Fat 10g	48%
Cholesterol 25mg	8%
Sodium 418mg	18%
Total Carbohydrate 59g	22%
Dietary Fiber 3g	11%
Total Sugars 32g
Protein 8g
Vitamin C 5mg	26%
Calcium 67mg	5%
Iron 2mg	10%
Potassium 385mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.