I interrupt your regularly scheduled pumpkin programming with a breaking news alert: I’ve officially reached my pumpkin threshold. We’ve pumpkin’d cheesecake, muffins, biscotti, waffles, pancakes, whoopie pies, mousse, and heck, we’ve even pumpkin’d chili. So here, in our mid-November pumpkin pause, we meet Peanut Butter Banana Bread.
Extra-ripe bananas join forces with creamy peanut butter in a seriously moist rendition of everyone’s favorite quick bread. But the indulgence doesn’t stop there. Peanut butter chips lend added flavor to each slice and can be easily substituted for chocolate chips, chocolate chunks, toasted coconut or any other mix-in you have on hand.
Stuck with a surplus of overripe bananas? Give this Peanut Butter Banana Bread a whirl, then keep the taste train moving with recipes for Chocolate Swirl Banana Bread and The Best Banana Cake with Cream Cheese Frosting.
Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
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!
Thanks Kelly for sharing these amazing banana breads. I am trying to make them all. In fact, I bake for my little baby daughter so I adjusted to a bit to make it less sweet.
However, everytime I bake the bread, the surface doesn’t look nice, it got burnt at the edge. I guess it would comes from my table oven. Any advice for me please?
Hi Anna – I think that has to do with your oven. I have never experienced bread burning like that. Are you baking them on the center rack? And what kind of oven do you have?
Just got done making this. I have an old 1950 stove, so I only cooked it for 25min. Wow, it is GREAT. Very moist, I would of never though of using sour cream. Great recipe. Thanks.
how can we make peanut butter at home?
Hi Sadia! Add 1 cup unsalted, roasted peanuts to a food processor and with the processor running, streaming in oil (vegetable oil works best) until the mixture is a smooth and cream consistency. Taste and season it with salt and you’re all set!
Okay, thanks. ☺
Hey, this looks really good, and im looking forward to baking it however I have a question. I live in pakistan and I don’t think we have peanut butter chips here. What can I use instead?
Hi Zahra! You could still swirl the peanut butter into the bread and then just leave out the peanut butter chips, or you could substitute chocolate chips. Enjoy!
Banana bread and peanut butter are my absolute two favorite things to eat! Thank you so much for the recipe, I can’t wait to try it this weekend.
P.S: Your book Food Blogging for Dummies has been a huge inspiration! Very well written and a great read.
Thanks so much, Sharon! So thrilled you’re enjoying the book :)
Wonderful! I’d love a slice, warm and slathered in butter, with a cold glass of milk!
I have about 15 completely brown bananas waiting to become this delicious thing. Ahhh what a wonderful flavor combination! Thank you for sharing! :)
Peanut butter and banana is the best combination–they’re my go-to pre-workout snack on the two together! What a great idea to put them together for a yummy treat!
Wow this looks divine! I totally agree on the pumpkin overload. As a newer food blogger (partially thanks to your awesome Food Blogging for Dummies book) I think I’ve used more pumpkin this fall more than I have in my entire life! Shared and pinned for a yummy weekend breakfast later.
Thanks so much for your readership, Matt!
Love the PB-banana combo and those PB chips are the perfect topping!
I love pumpkin, but have hit my threshold too – this bread looks delicious and is such a great change up from all the pumpkin. Yum!
I’m one of those odd people that isn’t PB crazy, but there is something magical that happens when you mix it with banana. Looks delicious!
See, this is exactly why I leave a few bananas out on the counter to overripe… solely for delicious baking recipes like this one! Pinned!
PB and banana – two of my favorite things! I can’t wait to try!
The best combo for banana bread! This sounds dreamy friend! xx
PB-banana bread is the best and I love the PB chips on top, too! :) Pinned!
Haha it’s nice to take a little pumpkin break every now and then. This looks delicious!
Looks delicious, Kelly!
What a nice change from all the pumpkin, banana bread is perfect anytime!