Peanut Butter Banana Bread Recipe

4.67 from 6 votes
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Peanut Butter Banana Bread is always a favorite quick bread recipe for breakfast or dessert. It combines two favorite kinds of bread in one – banana bread and peanut butter bread! Serve it plain or take it over the top with an easy maple glaze!

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Loaf of peanut butter banana bread with three slices falling off the loaf

EASY Peanut Butter Banana Bread

Okay, so banana bread is pretty great on its own, but banana peanut butter bread? It’s a whole new level! It’s soft, moist, and the peanut butter and banana combination is fantastic.

Oh, and it has one more part that is totally optional but totally great – a maple glaze. Peanut butter, maple, and banana. The trifecta of flavors!

I started with my fluffernutter bread recipe for this recipe, which was actually based on my mom’s banana bread. I just added peanut butter. It works, and it’s amazing.

How to make Peanut Butter Banana Bread Video

Why You’ll Love This Recipe

  • I keep it really easy with oil instead of butter because it’s easier to mix, and I’m kind of lazy. So, no waiting for butter to soften or melting it in the microwave.
  • I use a blender to mix the wet ingredients, and it is the best way to break down the bananas. I don’t love a lot of banana chunks in my bread, and the blender makes sure that doesn’t happen.
  • Once you get this PB banana bread in the oven, the aroma will fill your kitchen, and it will be so hard to wait for it to bake. It smells so good! But it’s worth the wait, and you will love slathering a slice of this bread with butter for breakfast or a snack.
  • The Maple Glaze is optional but it’s oh-so-good!
Two slices of peanut butter banana loaf bread topped with maple glaze

Ingredients

Sugar: I love using granulated sugar in all my banana bread recipes, because that’s what my mom uses.

Vegetable Oil: This makes it SO easy to stir (and you can make it accidentally dairy free this way too).

Peanut Butter: Use a no-stir peanut butter (not natural) and you can use creamy or crunchy.

Overripe Bananas: Bananas that are all brown spotted are perfect for banana bread!

Eggs: Be sure to buy large eggs.

Milk: My recipe calls for “sour” milk which is basically milk with vinegar or buttermilk. You can use any kind of milk, even nondairy.

Vinegar: You’ll need this if you’re not using buttermilk. Lemon juice can be substituted.

Baking Soda: That’s why we need that sourness from the vinegar or sour milk, to activate the baking soda so the bread is nice and fluffy.

Salt: It needs a bit of salt so don’t omit.

All-purpose flour: You can also use half all purpose and half whole wheat or substitute 1:1 GF Flour.

How to Make Peanut Butter Banana Bread

1. Prepare the pan: Spray a 9×5” loaf pan with cooking spray and preheat the oven to 325°F.

2. Mix: In a large bowl, mix the oil, peanut butter, and sugar with a hand mixer or stir by hand.

3. Blend: Place the bananas, eggs, sour milk, and baking soda in a blender. Process until the mixture is smooth. Alternately, you can mash the banana and just mix all the wet ingredients together.

4. Mix: Add half of the banana mixture and one cup of flour to the peanut mixture. Mix just until the flour is moistened. Next, add the rest of the banana mixture and flour and mix again just until combined.

5. Bake: Pour the batter into the prepared pan. Bake the banana peanut bread for 45 to 55 minutes, or until it’s browned on top and a toothpick comes out of the center clean. If the top browns quickly, you can tent it with foil.

Stack of peanut butter banana bread on wire cooling rack

Make Peanut Butter Banana Bread 2 Ways

Once the bread is cooled, you can slice and serve it plain. It’s perfect that way!

Or, you add a little something extra: Maple Glaze. Peanut butter plus banana bread plus maple is a match made in heaven.

How to make Maple Glaze

Melted butter is whisked with powdered sugar and maple extract to make a sweet glaze for the top of the bread. I added heavy whipping cream to the glaze, but you can use nonfat or regular milk, or half and half. Just remember, the thicker the milk you use, the thicker the frosting.

Let the glaze harden for a bit, and then dig in. Good luck stopping at just one piece!

Overhead shot of peanut butter banana loaf and slices topped with a maple glaze

Variations

  • Make it with or without the glaze – I love it both ways! 
  • Love chocolate? Mix in some chocolate chips to make banana chocolate chip bread – semisweet, milk chocolate, or dark chocolate, your choice!
  • Or, mix in some peanut butter chips or do half chocolate chips, half peanut butter chips.
  • Chopped nuts are always good, too. Walnuts or finely chopped peanuts would be great!
  • Make Muffins! This makes 12 muffins, and they’ll bake in about 15-20 minutes.
Two slices of peanut butter banana loaf bread topped with maple glaze

FAQ

Can you put peanut butter in banana bread? 

Absolutely and it’s a fantastic combination!

Can I add chocolate chips to peanut butter banana bread?

Chocolate chips work great in this bread.

How to serve banana bread?

You can slice it and serve it plain or with butter. I love to spread some peanut butter on a slice, too!

How do I make a glaze for banana bread?

Mix melted butter with cream, powdered sugar, and maple extract to make a thick glaze for this bread.

How to store banana bread? 

Keep it wrapped, and it will keep at room temperature for two to three days. Or, pop it in the refrigerator, and it will keep for a few days longer.

Can you freeze banana bread? 

Yes, it freezes great! Keep it tightly wrapped and store it in a freezer bag or container for up to two months. It’s best to freeze it without the glaze.

Can I toast peanut butter banana bread? 

Yes, and it’s so good! Toast slice of this banana and peanut butter bread in the toaster for a real treat. 

Other Banana Bread Variations You’ll Love

Peanut Butter Banana Bread with Maple Glaze

This Easy Peanut Butter Banana Bread is peanut butter infused banana bread topped with a maple glaze – three things that truly belong together!
4.67 from 6 votes
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Yield 12 servings
Serving Size 1 serving

Ingredients

For the bread:

  • 1 cup (200g) granulated sugar
  • ½ cup (119ml) vegetable oil
  • ½ cup (133g) peanut butter
  • 2 overripe bananas
  • 2 large eggs
  • 7 tablespoons (105ml) milk (see note)
  • 1 teaspoon (5ml) vinegar or lemon juice
  • 1 teaspoon baking soda
  • ¼ teaspoon salt optional
  • 2 cups (248g) all-purpose flour

For the Glaze (optional):

  • 3 tablespoons (42g) unsalted butter , melted
  • 1 cup (113g) powdered sugar
  • ½ teaspoon maple extract
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon (15ml) heavy whipping cream (see note)

Instructions

  • Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray.
  • Mix oil, peanut butter, and sugar in a large bowl with a hand mixer until smooth. You can also use just a wooden spoon or spatula – no mixer needed.
  • Blender: Add the bananas, eggs, sour milk, and baking soda to a blender. Blend until liquid forms.
  • Without Blender: Mash banana with a fork and stir or mix in milk, eggs, vinegar and baking soda.
  • Add ½ of the liquid and 1 cup of flour to the oil mixture, stir until just moistened, then add remaining banana mixture and 1 cup flour. Stir just until combined.
  • Place batter in the prepared pan. Bake for 45-55 minutes, until the top has browned an a toothpick comes out of the center clean, but may have a few crumbs stuck to it. If the top starts getting too brown, you can cover it with foil during baking. Cool completely before removing from the pan.
  • Make the glaze: whisk melted butter and powdered sugar. Add extracts, whisk until smooth. Add heavy whipping cream, whisk until smooth. Immediately pour over the top of the bread and spread to the edges. Let dry before cutting.

Recipe Notes

  • Milk: You can use any kind of milk (regular, fat free or nondairy).
  • Vinegar: Use vinegar or lemon juice
  • Buttermilk: If using buttermilk in place of the milk, omit vinegar.
  • Variations: Add 1 cup chocolate chips and/or nuts to the batter.
  • Glaze: You can use nondairy milk or regular milk in place of the heavy cream in the glaze but you’ll need less. More fat = more cream needed so the less fat the milk has the less you’ll need. It will also be runnier and not set as firm.

Nutrition Information

Serving: 1serving | Calories: 384kcal | Carbohydrates: 50g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 205mg | Potassium: 187mg | Fiber: 2g | Sugar: 30g | Vitamin A: 172IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Breakfast
Cuisine American
Keyword banana, banana bread, peanut butter
Two slices of peanut butter banana loaf bread topped with maple glaze with recipe title on top of image

This Easy Peanut Butter Banana Bread is peanut butter infused banana bread topped with a maple glaze – three things that truly belong together!

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52 CommentsLeave a comment or review

  1. Just made this recipe. I used almond flour and added peanuts. No glaze, and it is so yummy. Thank you! Love watching you on u-tube.

  2. Oh my This bread was Amazing. I had to bake it for 60 minutes & it was perfect. I do live in a High Elavation.

  3. My family loves this banana bread.  None of the flavors dominates, which is great–it’s subtly banana-y, subtly peanut buttery, and moist.  Instead of maple extract, I subbed a tablespoon-plus of maple syrup for the milk/cream in the glaze.  It’s a spectacular banana bread!  I eyeballed the flour, which may be why mine took about 80 mins to bake but anyway it did.