This isn’t your ordinary Peanut Butter Banana Bread recipe! It’s loaded with creamy peanut butter and peanut butter chips. The result is one seriously moist and flavor-packed rendition of everyone’s favorite quick bread.
Table of Contents
Calling all peanut butter lovers! If you’re a fan of that classic banana and peanut butter pairing, this is the recipe for you. And if you’re anything like me, you’ve got a stash of overripe bananas you’ve been eyeing on the counter for days. And what better way to give those sad, spotted beauties a glorious second chance than by turning them into a loaf of peanut butter banana bread?
This quick bread is bursting with creamy peanut butter and studded with peanut butter chips, guaranteeing it’ll be the most peanut buttery bread to ever cross your lips.
Not only does this peanut butter chip banana bread make for a fantastic snack or breakfast treat, but it’s also endlessly customizable. Feel free to toss in chocolate chips, chopped nuts or even raspberries for a peanut butter and jelly twist!
- All-purpose flour
- Sugar: Just good ol’ granulated sugar is all you’ll need.
- Baking soda: Essential for a nice rise; it keeps the bread light and tender.
- Very ripe bananas: The riper, the better! Look for darkly speckled bananas—they’re sweeter and mash perfectly for that banana-rich flavor. If your bananas aren’t ripe enough, use my trick to ripen bananas quickly.
- Buttermilk: Keeps the bread soft and adds a subtle tang.
- Eggs
- Butter: I love using melted butter in this peanut butter banana bread recipe because it adds rich flavor and creates a slightly denser crumb compared to using oil.
- Vanilla extract
- Peanut butter: I used creamy but chunky peanut butter works if you like a bit of crunch in each bite.
- Peanut butter chips: A double dose of peanut buttery goodness.
Kelly’s Note: Want to make this a chocolate chip peanut butter banana bread? Simply swap the peanut butter chips for chocolate chips!
See the recipe card for full information on ingredients and quantities.
Substitutions
- No buttermilk on hand? Greek yogurt or sour cream make great substitutes—just use the same amount. Both will add moisture and a hint of tang. Or, if you’re up for a quick DIY, check out my post on how to make homemade buttermilk.
- Any creamy nut or seed butter will work in place of peanut butter, like almond or sunflower seed butter. Just note that these swaps may change the flavor slightly, but they’re equally delicious.
- Want to make this gluten-free? Just swap in your favorite 1:1 gluten-free flour, like Cup4Cup or Bob’s Red Mill 1-to-1 Baking Flour.
- In a large bowl, mash the bananas until smooth. The easiest way to mash bananas is with a fork or potato masher.
- In a separate bowl, whisk together the dry ingredients.
- Add the buttermilk, eggs, melted butter, vanilla and peanut butter to the bowl with the mashed bananas. Whisk until smooth and fully combined.
- Gently fold the peanut butter and banana mixture into the dry ingredients with a rubber spatula, mixing just until combined. Be careful not to overmix; the batter should be thick and a bit chunky.
- Stir in the peanut butter chips, then pour the batter into a 9-inch loaf pan lined with parchment paper.
- Bake for about 55 minutes in a 350ºF oven, or until a toothpick inserted into the center comes out clean.
Baker’s Tip: I like to secure the overhanging parchment paper with all-metal binder clips to keep the paper in place during baking.
Make Muffins Instead!
Craving individual servings? Turning this peanut butter banana bread into muffins is super simple and perfect for on-the-go breakfasts, lunchbox treats or quick snacks! Simply prepare the batter as instructed in the recipe above. Then, use a spoon or cookie scoop to divide the batter evenly among the muffin cups, filling each about ¾ full. This should make about 12-14 muffins, depending on the size of your muffin cups.
Bake the muffins for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Muffins bake faster than a loaf, so keep an eye on them after the 18-minute mark.
Storage Tips
Wrap the bread tightly in plastic wrap and keep it at room temperature for up to 3 days or refrigerate it for up to a week. For that fresh-out-of-the-oven taste, warm a slice in the microwave or toaster oven to soften the peanut butter chips and enhance the flavor.
Like most banana bread recipes, this one freezes well. To freeze the whole loaf, wrap it in plastic wrap followed by a layer of heavy-duty foil, and store it in the freezer for up to 3 months. Just let it thaw at room temperature for a couple of hours.
For individual slices, wrap them in plastic wrap and store them in a zip-top freezer bag for up to 3 months. Thaw at room temperature for about an hour, or unwrap and microwave each slice for 30-60 seconds to warm it through.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 very ripe, darkly speckled bananas, mashed well (about 1 ½ cups)
- 1/4 cup buttermilk
- 2 large eggs, lightly beaten
- 6 Tablespoons unsalted butter, melted and cooled
- 1 1/2 teaspoons vanilla extract
- 1/3 cup creamy peanut butter
- 3/4 cup peanut butter chips
Instructions
- Preheat the oven to 350ºF.
- Line a 9-inch loaf pan with parchment then grease the parchment paper with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking soda and salt. Set it aside.
- In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter, vanilla extract and peanut butter until well combined.
- Lightly fold the banana mixture into the dry ingredients with a rubber spatula just until combined. (The batter will be thick and chunky.) Stir in the peanut butter chips then scrape the batter into the prepared loaf pan.
- Bake the bread for 55 minutes or until a toothpick inserted comes out clean.
- Allow the loaf to cool in the pan for 5 minutes then transfer it to a cooling rack to cool completely. Slice and serve the bread or store it, wrapped securely in plastic wrap at room temperature or in the fridge.
Kelly’s Notes
- Any creamy nut or seed butter will work in place of peanut butter, like almond or sunflower seed butter. Just note that these swaps may change the flavor slightly, but they’re equally delicious.
- No buttermilk on hand? Greek yogurt or sour cream make great substitutes—just use the same amount. Both will add moisture and a hint of tang.
- Storing: Wrap the bread tightly in plastic wrap and keep it at room temperature for up to 3 days or refrigerate it for up to a week. For that fresh-out-of-the-oven taste, warm a slice in the microwave or toaster oven to soften the peanut butter chips and enhance the flavor.
- Freezing: To freeze the whole loaf, wrap it in plastic wrap followed by a layer of heavy-duty foil, and store it in the freezer for up to 3 months. Just let it thaw at room temperature for a couple of hours. For individual slices, wrap them in plastic wrap and store them in a zip-top freezer bag for up to 3 months. Thaw at room temperature for about an hour, or unwrap and microwave each slice for 30-60 seconds to warm it through.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Will it taste ok without the peanut butter chips?
Absolutely, Dia!
I made this today and it was THE BEST banana bread I’ve ever had! I added some cinnamon and roasted pecans as well!!
I made this yesterday, I was glad that it tasted delicious because I was shocked by how many dishes I had to use to make it!
I”m glad you enjoyed the recipe, Leah, despite the number of dishes required.
I have made this a few times, it is AMAZING. Always takes me a little longer cooking time in my oven but turns out great every time. When i bring it to work i get lots of compliments
Woohoo! I’m thrilled you’ve been enjoying the recipe, Charlotte!
This recipe is amazing!!! Since my husband is a celiac I used Bob’s Red Mill 1to1 gluten free flour….I also made muffins instead of bread the 2nd time around. They are so yummy….everyone loves them. This recipe made 15 regular sized muffins.
Absolutely delicious!!
Yay! I’m so thrilled you’ve been enjoying the recipe, Lucy!
I just made this for my husband. What a fantastic recipe! Thanks!
I’m so thrilled you enjoyed the recipe, Julie!
Hello,
What type of Sugar did u use ? Powdered white sugar, or caster sugar or Brown ?
Granulated sugar!
Just took this out of the oven and it is FANTASTIC! Super-moist and full of flavor. THANK YOU!
Tried recipe. I added 1/2 cup semi sweet choc. Chips and it was wonderful I took it to work and everyone thought it was so moist and simply yummy
So glad you enjoyed the recipe, Marie! Love the addition of chocolate chips!
Mine tasted salty… super salty and I did every step correctly and used every ingredient.
Hi Yvonne – I have never experienced that issue before. Did you use unsalted butter?
That’s looks yummy I will probably try to make i
it.
Thanks so much, Evelyn! Enjoy!
hello.. how to make
buttermilk?
Add 1 tablespoon lemon juice to a liquid measuring cup then fill it up to the 1-cup mark with whole milk. Let the mixture sit for 5 minutes until it is curdled then measure out your desired amount!
Hi Kelly! Is it ok if I omit the buttermilk?
I wouldn’t recommend it!