Peanut Butter Banana Bread

Peanut Butter Banana Bread with a creamy peanut butter swirl baked into mashed bananas for a golden loaf and a soft, sliceable crumb. Bake it until a toothpick in the center comes out clean, then serve with a warm peanut butter drizzle.

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Prep Time 10

Cook Time 58

Total Time 1 8

Servings: 8 servings

Course: Snack

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Banana bread

3 ripe bananas, mashed Use bananas with plenty of brown spots for best flavor and sweetness.
0.3333333333 cup creamy peanut butter Stir until smooth; warm slightly if it’s thick.
0.3333333333 cup melted butter Melt and cool 1–2 minutes before mixing.
0.75 cup brown sugar Pack lightly for moist texture.
1 large egg Use room temperature if possible.
1.5 cup all-purpose flour Spoon into measuring cup and level.
1 tsp baking soda Helps the loaf rise and stay tender.
0.5 tsp salt Balances sweetness and boosts flavor.

Equipment

1 sheet pan
1 cast iron skillet

Method

Prep

Preheat the oven to 350°F and grease a loaf pan with a thin coating so the loaf releases cleanly.
Whisk the peanut butter and melted butter into the mashed bananas until smooth and glossy, with no streaks of peanut butter.
Stir in the brown sugar and egg until the mixture looks evenly combined.
Whisk the flour, baking soda, and salt in a separate bowl, then fold into the wet mixture until just combined and no dry flour remains.

Bake

Pour the batter into the loaf pan and tap once to settle the surface.
Bake for 55 to 60 minutes at 350°F, until a toothpick inserted in the center comes out clean and the top looks deep golden.

Notes

Pro tip: Warm a spoonful of extra peanut butter and drizzle it over each slice just before serving for extra flavor. Store airtight at room temperature for 2 days or in the refrigerator for up to 5 days; freeze slices for up to 2 months. For a lighter option, use half the butter and replace with unsweetened applesauce (texture will be slightly softer).