Peanut 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.