I just made Peanut Banana Bread that’s stupidly moist and so peanut-forward with a cinnamon wink you won’t be able to ignore.

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I’m obsessed with this Peanut Banana Bread because it tastes like late-night comfort food that actually makes sense. I love the way creamy peanut butter folds into mashed very ripe bananas so the crumb stays moist and nutty.

And the cinnamon plus brown sugar notes? Yeah, they sneak in and make every slice sing.

I don’t care if it’s breakfast or a snack; I’ll grab it anyway. Banana Recipes With Peanut Butter can be boring, but this one hits right, chewy edges, soft center, peanuts for crunch if I’m feeling extra.

Pure, simple, impossible to stop eating every single day.

Ingredients

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All-purpose flour: the loaf’s backbone, gives structure and that classic tender crumb.
Baking soda: lifts the bread, keeps it from being dense and heavy.
Baking powder: adds a little extra lift for a lighter bite.
Salt: balances sweetness and makes the flavors actually pop.
Ground cinnamon: warm, cozy spice that pairs perfectly with banana.
Very ripe bananas: super sweet, moistness and natural banana flavor throughout.
Creamy peanut butter: nutty richness and smoothness, plus a hint of savory.
Granulated sugar: clean sweetness and helps with that golden crust.
Light brown sugar: adds molasses notes and a touch of chew.
Eggs: bind everything together and give the bread a nice lift.
Sour cream: makes it tender and keeps the crumb moist.
Melted butter or oil: adds richness and a soft, satisfying texture.
Vanilla extract: warms flavors, rounds out sweetness without being loud.
Chopped peanuts or chocolate chips: optional crunch or melty pockets for fun.

Ingredient Quantities

1 3/4 cups (220 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 medium very ripe bananas, mashed (about 1 1/2 cups)

1/2 cup (120 g) creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs, room temperature

1/2 cup sour cream

1/3 cup (75 ml) melted unsalted butter or neutral oil

1 teaspoon vanilla extract

1/2 cup chopped peanuts or chopped chocolate chips, optional

How to Make this

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1. Preheat oven to 350 F (175 C). Grease a 9×5 inch loaf pan and line with parchment if you want easier removal.

2. In a bowl whisk together 1 3/4 cups (220 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt and 1 teaspoon ground cinnamon. Set aside.

3. Mash 3 medium very ripe bananas (about 1 1/2 cups) in a large mixing bowl until mostly smooth, a few small lumps are ok.

4. Add 1/2 cup (120 g) creamy peanut butter to the bananas and stir until combined. It might be a little stiff but keep mixing.

5. Stir in 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, and 2 large eggs (room temp). Beat until the mixture is smoothish and homogenous.

6. Mix in 1/2 cup sour cream, 1/3 cup (75 ml) melted unsalted butter or neutral oil, and 1 teaspoon vanilla extract. Scrape the bowl so nothing is left behind.

7. Pour the dry ingredients into the wet ingredients and gently fold with a spatula until just combined. Do not overmix or the bread will be dense.

8. Fold in 1/2 cup chopped peanuts or chopped chocolate chips if using, reserving a few to sprinkle on top.

9. Spoon batter into the prepared loaf pan, smooth the top and scatter the reserved nuts or chips. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

10. Let the loaf cool in the pan for 10 to 15 minutes, then remove to a wire rack to cool completely before slicing. This makes slicing cleaner and keeps the bread from falling apart.

Equipment Needed

1. Oven (preheated to 350 F / 175 C)
2. 9×5 inch loaf pan (greased and optional parchment lining)
3. Parchment paper (optional, for easier removal)
4. Large mixing bowl
5. Medium bowl (for dry ingredients)
6. Whisk (for dry ingredients)
7. Fork or potato masher (for mashing bananas)
8. Spatula (rubber or silicone, for folding and scraping)
9. Measuring cups and spoons (for dry and wet ingredients)
10. Wire cooling rack

FAQ

Q: Can I use natural peanut butter instead of creamy commercial peanut butter?

A: Yes, you can, but natural peanut butter is thinner and oil separates. Stir well and maybe reduce the melted butter or oil by a tablespoon if batter seems too loose. It might make the bread a tad denser and more peanutty, which is usually good.

Q: My bananas arent super ripe. Is that okay?

A: You want very ripe bananas for sweetness and moisture. If theyre not there yet, bake them at 300 F in the oven for 15 to 20 minutes until the skins are black and soft, or microwave whole bananas for 1 to 2 minutes. Let them cool a bit before mashing.

Q: Can I swap sour cream for something else?

A: Sure. Greek yogurt works great 1 for 1 and gives the same tang and moisture. You can also use buttermilk or plain yogurt. If you use milk, add a tablespoon of lemon juice to mimic the acidity.

Q: Do I have to add the peanuts or chocolate chips?

A: No, theyre optional. Chopped peanuts give a nice crunch, chocolate chips add sweetness. You can mix them in or sprinkle on top. If you skip them, the loaf will be smoother and just more banana peanut butter flavor.

Q: How do I know when the bread is done?

A: Insert a toothpick into the center. It should come out with a few moist crumbs but not wet batter. The top should be golden and spring back slightly when you press it. If you tapped the pan it should sound hollow.

Q: Can I freeze the loaf?

A: Yes, wrap it tightly in plastic and foil or put slices in a freezer bag. Freeze up to 3 months. Thaw at room temp or warm slices in the toaster oven for a few minutes.

Delicious Peanut Butter Banana Bread Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour (1:1) for nuttier flavor, or use a 1:1 gluten free all purpose blend if you need it gluten free. Texture will be slightly different, thats normal.
Creamy peanut butter: use almond butter or sunflower seed butter in the same amount (1/2 cup). Sunflower is great if someone has a nut allergy, but it can be a bit thinner so the loaf might be a touch denser.
Granulated + brown sugar: replace both with 3/4 to 1 cup honey or maple syrup total, reduce other liquid by about 3 tablespoons and lower oven temp by 15 degrees F because the loaf browns faster. You might also cut the amount to taste since liquid sweeteners add more moisture.
Eggs: for vegan or egg-free, use flax eggs (for each egg mix 1 tablespoon ground flax + 3 tablespoons water, let sit 5 min) or 1/4 cup unsweetened applesauce per egg. Flax gives a firmer crumb, applesauce makes it moister.

Pro Tips

1) Use really ripe bananas, not just yellow ones. The blacker they are the sweeter and more flavorful the bread will be. If yours arent super soft, microwave them for 20 seconds to speed things up. Mash them well but leave a few little lumps for texture.

2) Warm the peanut butter slightly so it mixes easier with the bananas. Cold PB makes the batter lumpy and you end up overmixing. Put the jar in a bowl of hot water for a minute, stir, then add it. If the batter seems too thick, a tablespoon or two of milk or extra sour cream will loosen it without losing moisture.

3) Measure the flour properly and fold gently. Spoon flour into the cup and level it off, dont pack it. When you add the dry to the wet, fold just until you cant see streaks of flour. Overmixing makes the loaf dense and gummy, so stop as soon as it’s combined.

4) Watch the bake time not just the clock. Ovens vary, so start checking at 50 minutes with a toothpick. If it comes out with a few moist crumbs its done. Let it cool in the pan for 10 to 15 minutes, then cool completely on a rack before slicing or it will fall apart.