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Overhead shot of peanut butter banana loaf and slices topped with a maple glaze
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3.71 from 24 votes

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!
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 384kcal
Author: Dorothy Kern
Cost: $8


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)


  • Preheat oven to 350°F. Spray a 9x5-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 1/2 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.


  • 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.


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