Peanut Butter Banana Bread
This peanut butter banana bread is rich and moist. It’s naturally sweetened with bananas and maple syrup, making it a better-for-you treat. Plus, it’s easy to make with simple pantry ingredients.

Whenever I have overripe bananas on hand, my go-to is banana bread and lately, I’ve been making this peanut butter banana bread. It’s the perfect way to use those brown bananas and turn them into a tasty treat. The swirl of peanut butter on top not only looks beautiful but adds an extra boost of peanuty flavor. This bread is tender, moist, and just the right amount of sweet. Trust me, your kitchen will smell amazing while it’s baking!
Ingredients & Substitutions
- Bananas – Be sure to use very ripe bananas. The riper the bananas, the sweeter and more flavorful your bread will be. You’ll need 360g of bananas, so adjust the number of bananas based on the size. (I used 3 large bananas.)
- Flour – All-purpose flour works perfectly here, or you can substitute white whole wheat flour for a healthier loaf.
- Peanut Butter – Use creamy peanut butter for the best results. If your peanut butter is thick, warming it in the microwave for a few seconds will make it easier to mix and drizzle.
- Maple Syrup – Adds natural sweetness while keeping the loaf moist. Honey or agave syrup can be substituted if needed.
- Avocado Oil – This neutral oil keeps the bread tender. Feel free to swap it for vegetable oil.
- Yogurt – Plain yogurt adds moisture and a slight tang. You can use Greek yogurt or a dairy-free alternative.
- Eggs – Eggs are essential to provide structure and richness. If you want a vegan option, try my vegan banana bread.
- Vanilla – Enhances the flavors in the bread.
- Leavening Agents – Baking soda and baking powder help the loaf rise perfectly.
How to Make Peanut Butter Banana Bread
Mix-In Ideas
Feel like customizing your loaf? Try adding ½ cup of dark chocolate chips for a sweet twist. You could add 1/4 cup chopped nuts like walnuts or pecans to add a delicious crunch. You can also sprinkle a pinch of cinnamon into the batter for warm spice.
Tips for Perfect Peanut Butter Banana Bread
- Don’t overmix the batter. Overmixing can lead to dense bread. Stir until just combined.
- Use room-temperature ingredients. This helps the batter mix smoothly for even baking.
- Get creative with the swirl. After drizzling the peanut butter on top, use a toothpick to create a beautiful marbled effect.
- Check for doneness. Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, it’s ready!
How to Store Leftovers
To store peanut butter banana bread, keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days and bring it to room temperature or warm it in the microwave before serving. To freeze, slice the loaf and store the slices in an airtight container or freezer bag for up to one month. When ready to enjoy, simply thaw the slices at room temperature or heat them briefly in the microwave.
Other Quick Bread Recipes
If you love this banana bread, be sure to try my chocolate banana bread and my apple cinnamon bread!
PrintPeanut Butter Banana Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
This peanut butter banana bread is the perfect balance of flavors and textures. It’s naturally sweetened with bananas and maple syrup, making it a better-for-you treat. Plus, it’s easy to make with simple pantry ingredients.
Ingredients
- 1 1/2 cup all-purpose flour (or white whole wheat flour)
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 very ripe bananas (360g or about 1 2/3 cup of mashed bananas)
- 1/4 cup maple syrup
- 1/4 cup avocado oil
- 1/4 cup plain yogurt
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1/4 cup peanut butter (plus more 2 tablespoons for drizzling on top)
Instructions
- Preheat oven to 350 degrees. Spray loaf pan with non-stick spray or line with parchment paper and let excess extend over sides of pan to help lift out later.
- In a medium bowl combine flour, salt, baking soda, and baking powder.
- In a stand mixer (or with a hand mixer) mash bananas until chunky, then add the maple syrup, avocado oil, yogurt, eggs, and vanilla. Some small lumps of banana are ok.
- Note: Before adding the peanut butter, you may want to warm it in the microwave for 10-15 seconds to make it easier to combine.
- Add 1/4 cup of peanut butter and continue to mix until combined.
- Stir in the flour mixture until just combined. Do not overmix.
- Pour batter into loaf pan. Melt the remaining 2 tablespoons of peanut butter in the microwave for 10-15 seconds to pour easily on top of the batter. Drizzle or spoon on top and use toothpick to swirl into batter.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for at least 10 minutes before using parchment paper to lift out.
Notes
Tip: To get eggs room temp quickly put whole eggs in small bowl with warm water.