Let Me Tell You About Peanut Butter Banana Bread
Oh, Banana Bread. Good old reliable—I must have made this peanut butter Banana Bread at least a hundred times, usually on a Sunday when I’m staring at those sad, speckled bananas thinking, Do I really need more compost material? Absolutely not. Peanut butter and bananas together were my childhood lunchbox heroes (except for that year I tried switching to almond butter, didn’t stick around).
You want the honest truth? I’ve baked this particular bread in pajamas, post-gym, once while on a video call (don’t recommend), and even in a wonky oven at my cousin’s sharehouse. It came out edible every time. Also, dog always gets the first sniff, and my partner claims the corners are where the magic hides. Sometimes I think they’re just sneaking an extra slice, but what can you do?
Why I Keep Coming Back to This Recipe (Besides Sheer Laziness)
I make this when the week feels a bit rough around the edges or, frankly, when I just want the kitchen to smell like a dessert candle. My family goes bonkers for this bread, especially if it’s still a bit warm and gooey. My aunt Liz swears it’s most divine if you hide chocolate chips in the middle (spoiler: it is). And here’s a secret—barely-mashed bananas = the occasional pocket of banana gold. There’s a spot in the center that always tastes the most peanut-buttery. Go figure.
If you, like me, tried making healthy Banana Bread once with flaxseed eggs and coconut flour and it came out tasting like cardboard, this recipe’s for you. It’s pretty forgiving, which is why even my little nephew can make it (he once mixed half the batter onto the counter instead of the bowl—still tasted fine, though my floor wasn’t happy).
Here’s What You’ll Need (Substitutes Welcome!)
- 3 big overripe bananas (the squishier, the better, but I’ve used frozen bananas nuked in the microwave when desperate)
- 1/2 cup creamy peanut butter (chunky if that’s your thing; I’ve even tried tahini for a twist, or call me crazy, sunflower seed butter—works, but… not quite as classic)
- 1/2 cup packed brown sugar (sometimes I do half brown, half white; if I’m really scraping, raw sugar or maple syrup have made sneaky appearances)
- 1/3 cup melted butter (or a big slosh of vegetable oil; my neighbor even suggested coconut oil and, surprisingly, that worked)
- 2 eggs (room temp, but I rarely remember to plan that far ahead)
- 1 1/2 cups plain all-purpose flour (I’ve mixed in whole wheat for half before—gets a bit denser)
- 1 teaspoon baking soda
- 1/2 teaspoon salt (confession: I once left this out and it tasted flat, don’t skip!)
- 1 teaspoon vanilla extract (the cheap supermarket stuff is fine, but real vanilla is a treat)
- Optional: 1/2 cup chocolate chips, walnuts, or if you’re a rebel, dried cranberries
Let’s Get Baking—Here’s How I Do It
- Heat things up: Crank the oven to 350°F (180°C). Line a loaf tin with baking paper or smear a thick swoosh of butter all around—I hate it when the corners stick.
- Banana business: Mash bananas in a big bowl. Don’t fuss if a few lumps remain—those pockets of flavor are gold. This is where I usually sneak a taste, fork and all.
- The mix-in chaos: Add peanut butter, brown sugar, melted butter, eggs, and vanilla. Stir it all up until pretty smooth (technique: vigorous elbow wiggling). If you’re busy chatting, don’t forget which step you’re on (I once doubled the butter, still, didn’t hate it).
- Dry meets wet: Dump flour, baking soda, and salt over the wet stuff. Gently fold (a spatula works best, but I’ve used a wooden spoon/plastic fork/whatever’s handy). Don’t overmix or it goes tough. Looks weird? It usually does at this point.
- Bonus bits: Chocolate chips, nuts, whatever—fold those in now, or just sprinkle them on top. No wrong answers here.
- Bake! Pour into tin, smooth the top, lick the spoon if you’re not squeamish (I never said this was health food). Bake 50-60 minutes—it’s done when a toothpick comes out mostly clean. Mine sometimes comes out sticky in the middle, that’s OK, as long as it isn’t batter.
- Cool it: Let cool for a solid 15-20 minutes, or, be like me and slice it warm, crumbs everywhere, butter melting down the sides. Heaven.
a few Notes From Many Loaves Later
- Actually, I find it works better if you don’t overheat the butter before mixing—too hot and the eggs scramble a bit (learned that the hard way).
- If it’s really humid (thanks, Irish weather), the bread bakes slower—watch your oven, not the clock.
- Freezing bananas make the densest, richest bread. No clue why, but it’s magic.
- Also, don’t stress if it sinks a tad in the middle. That’s the gooey zone. The best part!
Variations I’ve Botched and Loved
- Chocolate swirl: Drag a spoonful of Nutella through the batter. Showy, and my niece said it was her birthday wish forever.
- Coffee kick: Once tried adding a shot of cold brew… honestly, too weird. Stick with tea on the side.
- No sugar: Subbed honey one day; came out OK, but a bit stickier, and my brother claimed it tasted like breakfast bar mush. Eh, maybe skip.
- Extra nuts: Tossed pecans on the top once—incredible. Adds big crunch.
- Vegan swap: Used flax eggs and coconut oil; didn’t rise as much, but flavor’s still good. Just a bit ‘heavier’ (not for lightweights!).
You Don’t Need Fancy Equipment (Promise)
A stand mixer? If you’ve got arms, use ‘em. Mixing bowl, old fork for mashing, one loaf pan (about 9×5 inches). If you don’t have a loaf pan, I’ve pressed this into a muffin tin or, once, a pie plate. Came out a little quirky, but still 100% devourable. One friend used a roasting tin. We’ll call it rustic.
How to Store (If You Actually Have Leftovers)
Keep it in an airtight tin on the counter; it stays good for two days. Fridge gives it a fudgier texture, but dries the edges if you’re not careful (a damp paper towel on top helps). Freezes for a month, slices best before freezing. Though, honestly, in my house it never lasts more than a day!
Serving It Up—Any Way You Like
Absolutely glorious warm with salted butter, but that’s just my old-soul side coming out. Kiddo likes it with a scoop of vanilla ice cream (not traditional, but, hey, who am I to judge?). My favorite rainy Sunday treat is a thick slice toasted under the grill, just until the peanut butter smells like it wants to escape. If you’re looking for fancier pairings, try this homemade caramel sauce—it’s outrageously good.
Pro Tips I Wish I’d Known (Learned the Messy Way)
- Don’t rush cooling. I once tried to slice it straight from the oven and it basically turned to banana rubble.
- Actually, double lining the pan helps if you like super-gooey slices. Peeling sticky bread off hot metal is no craic.
- Oh, and if your oven has a hot spot, rotate the tin halfway. Otherwise your bread leans like the Tower of Pisa. Whoops!
- Heaping flour (instead of spooning in) makes it dry. Measure, or wing it and accept fate.
Sincere FAQ (Because People Ask Weird Stuff!)
- What if I have no peanut butter?—You can totally make it without, but maybe call it Banana Bread instead. Almond butter does work (sort of nutty, less creamy).
- Can I make it gluten-free?—Yeah, swap for an all-purpose gluten free blend like King Arthur’s. It’s a bit crumblier, so let it cool all the way before slicing!
- Why is my bread not rising?—Check your baking soda’s not ancient. (I once used a box form 2016. Did not rise. Should not recommend!)
- Can I halve the recipe?—Yup, just use a smaller baking dish or muffin tin. Keep an eye on baking time; it cooks quicker.
- Can I add protein powder?—Tried it once. Cake tasted claggy. If you’re keen, replace a little bit of flour, not all of it, and up the banana for moisture.
- My bread sunk in the middle!? What gives?—It happens, especially if you added a lot of add-ins (or peeked too often). No worries. Slice around the dip and pretend it’s a peanut butter crater.
- What else can I read if I love banana bread?—Honestly, Smitten Kitchen’s take is classic, and a good rabbit hole to dive into.
So, that’s it—give it a lash, let your bananas do their thing, and try sharing if you can, though no promises from me! If you ever end up making it with an ill-advised substitute or a wild topping, send me a note. I’ve probably been there, and honestly, the disaster stories are sometimes tastier than the perfect ones. Off to put the kettle on now—cheers!
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup creamy peanut butter
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
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2In a large bowl, combine the mashed bananas, peanut butter, melted butter, and sugar. Mix until smooth.
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3Beat in the eggs and vanilla extract until fully incorporated.
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4In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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5Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
270 caloriescal
Protein:
6gg
Fat:
11gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
37gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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