Transform overripe bananas into the ultimate peanut butter banana bread. This easy one-bowl recipe delivers moist, fluffy slices packed with rich peanut butter flavor and optional chocolate chips. Perfect for breakfast, snacks, or dessert.​
Why You’ll Love This Recipe
Peanut butter adds creamy richness and tenderness to classic banana bread. The one-bowl method saves time and cleanup. Customize with chocolate chips, nuts, or gluten-free swaps for endless variations.​
Ingredients
Gather these pantry staples for 10-12 slices.
| Ingredient | Amount | Notes/Substitutes |
|---|---|---|
| Ripe bananas | 3 large (1 cup mashed) | Overripe with brown spots for max sweetness​ |
| Creamy peanut butter | 1/2 cup | Natural, Jif, or crunchy for texture​ |
| Unsalted butter | 1/4 cup, melted | Coconut oil for dairy-free​ |
| Light brown sugar | 3/4 cup, packed | Coconut sugar for lower GI​ |
| Large egg | 1 | Flax egg (1 tbsp flax + 3 tbsp water) for vegan​ |
| Vanilla extract | 1 tsp | Pure for best flavor​ |
| All-purpose flour | 1 1/2 cups | Gluten-free 1:1 blend​ |
| Baking soda | 1 tsp | For rise​ |
| Kosher salt | 1/2 tsp | Enhances flavors​ |
| Chocolate chips | 1 cup semisweet | Optional; sugar-free or dark​ |
Step-by-Step Instructions
Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment. Follow these numbered steps for foolproof results.​
- Mash bananas: In a large bowl, mash 3 ripe bananas with a fork until smooth, about 1 cup. Add 1/2 cup peanut butter, 1/4 cup melted butter, 3/4 cup brown sugar, 1 egg, and 1 tsp vanilla. Whisk until creamy and combined.​
- Mix dry ingredients: In the same bowl, add 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Stir gently with a spatula until just combined – no dry streaks remain. Avoid overmixing for tender crumb.​
- Fold add-ins: Stir in 1 cup chocolate chips. Pour batter into prepared pan, smooth top, and sprinkle extra chips if desired.​
- Bake: Bake 50-65 minutes until a toothpick inserted in center comes out clean or with moist crumbs. Check at 50 minutes; tent with foil if browning too fast. Cool in pan 10 minutes, then transfer to wire rack.​
Slice when slightly warm or fully cooled – flavor deepens overnight. Spread extra peanut butter or honey on top for indulgence.​
Expert Tips & Troubleshooting
Use these fixes for perfect loaves every time.​
| Common Issue | Solution |
|---|---|
| Dense center | Test oven temp; dont overmix batter​ |
| Dry texture | Add extra mashed banana or sour cream​ |
| Overflow | Light-colored metal pan; high altitude: bake at 325°F​ |
| Weak PB flavor | Let cool fully; top slices with PB spread​ |
Pro tip: Light nonstick pans bake evenly. Weigh ingredients for precision.​
Storage & Freezing
Keep fresh longer with proper storage.​
- Counter: Wrap tightly; 3 days max.​
- Fridge: Airtight container; up to 1 week. Warm slices before eating.​
- Freezer: Cool fully, wrap loaf or slice individually, freeze up to 3 months. Thaw at room temp.​
Variations & Add-Ins
Make it yours with these crowd-pleasers.​
- Chocolate Peanut Butter: Swap half chips for chopped Reese’s cups.​
- High-Protein: Add 1/4 cup Greek yogurt + 1 scoop vanilla protein (9g protein/slice).​
- Vegan: Flax egg, dairy-free chips, coconut oil.​
- Gluten-Free: 1:1 GF flour blend.​
- Nutty Crunch: 1/2 cup chopped walnuts or pecans.​
- Healthy Twist: Coconut sugar, almond butter, oats instead of half flour.​
Nutrition (Per Slice, 12 servings)
Approximate values help plan meals.​
- Calories: 280
- Protein: 6g
- Carbs: 38g (4g fiber)
- Fat: 13g
- Sugar: 22g
With yogurt/protein boost: 9g protein. Always verify with your tracker.​
More Banana Bread Recipes
Try these next: Chocolate Chip Banana Bread, Blueberry Banana Bread, or Pumpkin Banana Bread.​
Loved this peanut butter banana bread? Rate below, snap a photo, and tag on Instagram or Pinterest. Share your variations in comments!​
PrintPeanut Butter Banana Bread Recipe (Easy, Moist & One-Bowl!)
Transform overripe bananas into moist, flavorful Peanut Butter Banana Bread packed with creamy peanut butter goodness. This easy one-bowl recipe delivers tender slices perfect for breakfast, snacks, or dessert.
Ingredients
1 cup (about 3 medium) ripe bananas, mashed
1/2 cup creamy peanut butter
1/4 cup unsalted butter, melted (or coconut oil)
3/4 cup light brown sugar, packed
1 large egg, room temperature
1 tsp vanilla extract
1 1/2 cups all-purpose flour (spooned & leveled)
1 tsp baking soda
1/2 tsp kosher salt
1 cup chocolate chips (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch light-colored loaf pan or line with parchment paper overhanging the sides.
2. In a large bowl, mash bananas until smooth. Stir in peanut butter and melted butter until fully combined.
3. Add brown sugar, egg, and vanilla. Whisk until smooth and creamy – no lumps remain.
4. In a medium bowl, whisk flour, baking soda, and salt.
5. Gently fold dry ingredients into wet just until combined. Avoid overmixing.
6. Fold in chocolate chips if using. Batter will be thick.
7. Spread evenly into prepared pan. Bake 50-65 minutes, tenting with foil after 45 minutes if browning too fast. Toothpick should come out clean.
8. Cool in pan 10 minutes, then transfer to wire rack. Cool completely before slicing.
Notes
Ripe bananas matter: The browner, the sweeter and more moist.
Flavor peaks day two: Wrap and wait if you can.
High altitude: Reduce baking soda to 3/4 tsp, bake at 340°F.
Vegan: Use flax egg (1 tbsp ground flax + 3 tbsp water), plant-based PB, coconut oil.
Gluten-free: 1:1 gluten-free flour blend.
Storage: Counter 2-3 days, fridge 1 week, freezer 3 months (slices best).
Internal temp: 195-200°F for perfect doneness.
