Banana Peanut Butter Bread
Elevate your banana bread game with this rich and indulgent Banana Peanut Butter Bread! This recipe combines the natural sweetness of ripe bananas with the creamy, nutty decadence of peanut butter, creating a loaf that's irresistibly moist and packed with flavor. A hint of vanilla and a mix of brown and granulated sugars add depth, while optional mini chocolate chips or nuts provide a delightful crunch. Quick to prepare and perfect for breakfast, dessert, or a snack, this comforting treat pairs beautifully with your morning coffee or a tall glass of milk. Whether served warm or at room temperature, this homemade banana peanut butter bread is destined to become a family favorite. Plus, it’s freezer-friendly, making it an excellent make-ahead option for busy days.
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Recipe Information
Ingredients
- 3 medium-sized Ripe bananas
- 0.5 cup Creamy peanut butter
- 0.25 cup Unsalted butter
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Milk
- 0.5 cup Mini chocolate chips or chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the peanut butter, unsalted butter (softened), granulated sugar, and brown sugar to the mashed bananas. Mix until well combined and creamy.
Whisk in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Stir in the milk to loosen the batter. If desired, fold in mini chocolate chips or chopped nuts for added texture and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana peanut butter bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 40.7 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
