Peanut Butter Banana Bread

Perfect for breakfast, an afternoon snack or a cozy weekend bake, this loaf stays tender for days and fills your kitchen with that nostalgic banana bread aroma.

It's no secret that we love banana bread recipes. You have to try our 4-Ingredient Banana Bread and Banana Pumpkin Bread for a delicious twist.

• Moist and Tender: Overripe bananas and peanut butter keep the crumb soft and rich.
• Simple to Make: One bowl and no mixer. It is ready for the oven in minutes.
• Nutty Flavor: Peanut butter adds depth and balances the natural sweetness of bananas.
• Great for Using Ripe Bananas: A cozy, no-waste recipe you’ll want on repeat.

This banana bread comes together quickly, using basic ingredients and a few simple steps.

See the recipe card below for the exact quantities of each ingredient.

• Peanut Butter: Adds creamy texture and nutty flavor.
• Overripe Bananas: The star ingredient that makes the loaf naturally sweet and tender.
• White and Brown Sugar: Add sweetness and help with moisture and color.
• Whole Milk: Keeps the crumb soft and loaf moist.
• Vegetable Oil: Adds moisture and helps the bread stay fresh longer.
• Eggs: Bind everything together and provide structure.
• Self-Rising Flour: Simplifies the recipe, if you do not have any you can make it quickly with our Self-Rising Flour Recipe.

Grab a 9x5 metal baking pan, measuring cups and spoons, mixing bowls and parchment paper.

• Chocolate Chip Twist: Change up your chocolate chips for peanut butter chips or chopped peanut butter cups.
• Crunchy Peanut Butter: Swap smooth for crunchy to add a little texture.
• Maple Drizzle: Finish the loaf with a drizzle of warm maple syrup for extra sweetness.
• Vegan Option: Use flax eggs and plant-based milk for a dairy-free version.

This banana bread comes together quick and easy.

Preheat oven to 350F degrees. Line a 9x5 baking pan with parchment paper and set aside.

In a large bowl add the mashed banana, both sugars, milk, vegetable oil, eggs and vanilla. Whisk until well combined then add peanut butter and mix.

Add self-rising flour into the bowl and mix until there are no dry streaks.

Pour into the prepared baking pan and add a handful of extra chocolate chips to the top of the bread.

Bake for 55 minutes or until a toothpick inserted into the center comes out moist with crumbs.

Hint: Be sure to use overripe bananas. Spotty and brown bananas add sweetness and help create a soft texture.

• Don’t Overmix: Stir just until combined to avoid a dense loaf.
• Check Early: Oven times vary. Start checking at 50 minutes for doneness.
• Cool Before Slicing: Letting the loaf rest prevents crumbling and keeps it moist.
• Add-ins Last: Fold in chocolate chips or nuts at the end to evenly distribute them.

If you love peanut butter like we do, you will also want to try our simple 4 Ingredient Peanut Butter Cookies.

Cranberry Sauce Bread

Croissant French Toast

Ham and Swiss Quiche

4 Ingredient Banana Bread

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep up to 1 week for a slightly firmer texture.
• Freezer: Wrap slices or the whole loaf tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

• More Loaves and Muffins: Double Chocolate Chunk Muffins, Lemon Cranberry Muffins and Cranberry Sauce Bread.
• Savory Breakfast Pairings: Spinach and Bacon Quiche or Bacon Wrapped Air Fryer Sausages.

Yes, but stir it well before using. Natural peanut butter can change the texture of the loaf slightly.

To make 1 cup of your own self-rising flour, mix 125 grams (1 cup) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon of salt. For this recipe, you need to double that.

The top will be golden, and a toothpick inserted in the centre will come out with a few moist crumbs.

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