Peanut Butter Banana Bread

Peanut Butter Banana Bread with creamy peanut butter swirls baked into a golden loaf. This classic quick bread uses mashed very ripe bananas and a nutty ribbon throughout for tender slices.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 270

Ingredients Equipment Method Notes

Ingredients

Bananas

3 very ripe bananas, mashed Use very ripe bananas for best sweetness and moisture.

Peanut butter

0.5 cup creamy peanut butter Melt slightly if very thick, so it swirls easily.

Butter

0.333 cup melted butter Unsalted or salted both work; keep it consistent.

Brown sugar

0.75 cup brown sugar Adds caramel flavor and depth to the loaf.

Egg

1 large egg Helps bind the batter for a sliceable crumb.

Flour

1.5 cup all-purpose flour Stir in only until combined to avoid toughness.

Baking soda

1 tsp baking soda Promotes lift for the quick bread texture.

Equipment

1 sheet pan
1 Dutch oven

Method

Prep the oven and pan

Preheat the oven to 350°F and grease a loaf pan.

Mix the wet ingredients

Whisk together the mashed bananas, peanut butter, melted butter, brown sugar, and egg until smooth.

Add dry ingredients

Fold in the flour and baking soda until just combined.

Fill and swirl

Pour the batter into the prepared loaf pan.

Swirl extra peanut butter

Swirl a spoonful of extra peanut butter over the top if desired.

Bake

Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean.

Cool

Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

For the nicest peanut-butter ribbon, keep the peanut butter thick but spreadable and swirl lightly on top rather than mixing fully into the batter. Store tightly wrapped at room temperature for 2-3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a dairy-free option, swap the melted butter for melted coconut oil or a 1:1 dairy-free baking butter.