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A wooden chopping board in front of a black background is covered with newspaper. Atop it site half a loaf of Peanut Butter Banana Bread. 2 of the slices that have been cut from the loaf are lying down right next to it as if it has just been sliced and in the background you can see another slice on a white plate. There is a small white bowl of peanut butter with a silver spoon inside it next to the bread.
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Peanut Butter Banana Bread

Super moist banana bread laced with creamy peanut butter, this quick and easy banana bread is perfect for breakfast or dessert!
Course breads
Cuisine American
Keyword breakfast breads, peanut butter and bananas, peanut butter and chocolate, peanut butter banana bread
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 504kcal
Author Lauren

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup unsalted butter room temperature
  • ¾ cup packed light brown sugar
  • 3 large bananas very ripe
  • ⅓ cup creamy peanut butter
  • 2 large eggs
  • ⅓ cup full fat sour cream
  • 1 teaspoon pure vanilla extract
  • ½ cup semi sweet chocolate chips optional

Instructions

  • Preheat the oven to 350°F and move the rack to the bottom third position.  Grease a 9x5-inch loaf pan or line with parchment paper and set aside.
  • In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
    2 cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon cinnamon
  • Using a standing mixer fitted with the paddle attachment or a handheld mixer and large bowl, beat the butter until pale and fluffy. Add the brown sugar and mix on medium high speed for 1 minute until smooth.  Add the bananas, mixing until mashed. Scrape down the sides and bottom of the bowl. Add the peanut butter and mix until combined, scraping down the bowl halfway.
    ½ cup unsalted butter, ¾ cup packed light brown sugar, 3 large bananas, ⅓ cup creamy peanut butter
  • Lower the speed to medium and add the eggs one at a time, beat well after each addition.  Add the sour cream and vanilla extract and mix for about 30 seconds on medium speed.  Reduce the speed to low, add the dry ingredients and mix until just combined. Finish mixing with a spatula if needed.
    2 large eggs, ⅓ cup full fat sour cream, 1 teaspoon pure vanilla extract
  • Transfer the batter into the prepared pan and sprinkle with chocolate chips (optional).  Tent the pan with aluminum foil and bake covered for 30 minutes. Remove the foil and bake for another 30 minutes.  To check the doneness, insert a toothpick into the center of the loaf.  If it comes out clean or just a little crumbly, the bread is done.
    ½ cup semi sweet chocolate chips

Notes

  • Mix as little as possible for a super moist banana bread once you add the dry ingredients.  You want them incorporated fully, but not overbeat.
  • Other topping ideas: peanut butter drizzle, peanut butter chips, sliced banana, and sea salt flakes.

Nutrition

Calories: 504kcal | Carbohydrates: 64g | Protein: 9g | Fat: 25g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 292mg | Potassium: 410mg | Fiber: 4g | Sugar: 32g | Vitamin A: 512IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 3mg