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This Peanut Butter Banana Bread is the cozy, crave-worthy twist you didn’t know you needed. It’s soft and tender with that rich, nutty peanut butter flavor baked right in—perfect for using up those spotty bananas on the counter.
We love slicing it warm with a little butter (or more peanut butter, let’s be honest). It’s wholesome and a little indulgent—exactly the kind of recipe that makes you slow down and savor. Peanut butter and chocolate have never been better!
Ingredients for Peanut Butter Banana Bread
You think you’ve got a great banana bread recipe, but have you had this peanut butter banana bread? It’s so soft and full of chocolate chips and peanut butter chips. Here is everything you will need:
Chocolate Chips and Peanut Butter Chips: Adds texture and even more flavor.
Flour: Just all purpose flour is all you need to give this bread the structure it needs.
Baking Soda: Gives the bread it’s rise and fluffiness.
Cream of Tartar: Reacts with the baking soda to give the bread more rise and tender crumb.
Salt: Enhances all the flavors.
Butter: unsalted, softened
Peanut Butter: We love the flavor of creamy Jif, but Skippy or any other brand works great. Avoid natural peanut butters.
White Sugar: Adds sweetness.
Eggs: Gives the bread it’s structure.
Mashed Bananas: You’ll need 2-3 ripe medium bananas that have gone freckly.
How to Make Peanut Butter Banana Bread
Cool: Allow the bread to cool in pan for a few minutes and then turn it out to a wire cooling rack to finish cooling. Slice and enjoy!
Prep: Preheat the oven to 350 degrees F and spray a loaf pan with cooking spray.
Dry Ingredients: In a small mixing bowl, whisk together all the dry ingredients.
Wet Ingredients: In a large bowl of a stand mixer or using an electric had mixer, mix the butter and peanut butter until well combined. Then add the sugar and eggs.
Combine: Slowly add the dry ingredients and mashed bananas alternating between the two until everything is combined.
Fold: Add the chocolate chips and peanut butter chips and fold in until incorporated.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes.
PRO TIP: Tent with foil for the last 10 minutes if the top starts getting too dark.
What Makes Banana Bread Go Flat?
When a banana bread loaf goes flat or sinks in the middle, it is usually cause by 3 things – underbaking, bad leavening agents or oven temperature issues.
Bake for the time listed in the recipe card but start checking it around 45 minutes. Stick a toothpick into the center of the loaf. It should come out clean or with just a few tender crumbs, no raw batter.
Make sure your baking soda is fresh. If it’s old, it can lose it’s effectiveness.
If your oven cooks hot, it maybe cause the bread to rise and cook around the edges before thoroughly baking in the middle. Make sure your oven is baking at the correct temperature using an oven thermometer. If it runs hot, reduce the baking temperature as needed.
Storing Banana Bread
Leftover banana bread should be stored in an airtight container at room temperature. It will keep for up to 4 days.
Banana bread also freezes very well making it a great make-ahead recipe. Allow it to cool completely before putting it in a freezer bag and freezing. It will keep in the freezer for up to 3 months. Allow it to sit at room temperature to thaw before serving.
I still love the regular banana bread, Biscoff banana bread, or double chocolate banana bread, but the Peanut Butter chips in this version are like little golden nuggets of deliciousness. There is something especially magical about this peanut butter banana bread.
More of Our Favorite Banana Bread Recipes:
Watch How This Peanut Butter Banana Bread is Made…
Peanut Butter Banana Bread
Ingredients
- 1 ¾ Cup Flour
- 3/4 teaspoons Baking Soda
- 1 ¼ teaspoons Cream of Tartar
- 1/2 teaspoon Salt
- 1/3 Cup Butter, unsalted, softened
- 1/3 Cup Jif Creamy Peanut Butter
- 2/3 Cup White Sugar
- 2 Large Eggs
- 1 Cup Mashed Bananas, ripe (2-3 Medium bananas that have gone freckly)
- 1 Cup Chocolate Chips
- 1/2 Cup Peanut Butter Chips
Instructions
- Heat the oven to 350℉.
- In a small bowl, mix together the flour, baking soda, cream of tartar and salt. Set aside.1 ¾ Cup Flour, 3/4 teaspoons Baking Soda, 1 ¼ teaspoons Cream of Tartar, 1/2 teaspoon Salt
- In a large bowl, with a handheld mixer or the bowl of a kitchen aide, combine the butter, and peanut butter until smooth.1/3 Cup Butter, 1/3 Cup Jif Creamy Peanut Butter
- Make sure you used softened butter (leave it on the counter for 30-60 minutes).
- Add the sugar and eggs, and mix to combine.2/3 Cup White Sugar, 2 Large Eggs
- Turn the mixer on medium speed and add a little of the dry mixture.
- Allow to mix until almost incorporated and add a scoop of the banana.1 Cup Mashed Bananas
- Allow to mix again and then continue to alternate between dry ingredients and the banana, ending with the banana.
- Add the chocolate and peanut butter chips, stir to combine.1 Cup Chocolate Chips, 1/2 Cup Peanut Butter Chips
- Spray a bread pan (I prefer light in color or glass pans), with cooking spray and add the banana bread mixture.
- Bake for 50-60 minutes, tenting with foil the last few minutes to avoid too dark a crust.
- Allow to cool for 5 minutes and turn out onto a wire rack.
- Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome recipe 🙂
I love a good Banana Bread… Here’s another one you might like to try
Banana Bread Recipe
Thanks for sharing.
Katie
YUM – I think we can all agree that we love banana bread. And I LOVE the combination of the double layers of Peanut Butter flavor in this one (plus chocolate chips) – a great banana bread recipe… I will be sharing with my readers too!
Thanks, Rachel!!!
wow I never thought to use peanut butter cups…I question if I would even end up sharing…sometimes it is just hard to share LOL
the best combination. xo
Oh my gosh I’ve got to make this!! Looks amazing!
I have 3 overripe bananas winking at me as we speak. This looks like a yummy way to use them all up!
I love banana bread so much…that I went on a “banana bread fest’ this fall. And for 8 straight weeks made 8 different versions…and I am loving this one of yours. PB goes so well with banana!
And when you comment on my site, something about how you type your URL into my comment field and also on other sites, sometimes if I click on your name, it leads to a dead end site. Not your blog. So weird but just thought I’d LYK there is maybe a typo or something funny in the URL field going on.
I love adding peanut butter to my banana bread!
How creative! Do you think this would work with a natural PB?
Wendy, I’ve found that with natural peanut butter it goes a little dry, so just watch it and add a tablespoon of milk if needed
Carrian, I think I love you. Nope–I KNOW I do. This bread is out-of-this-world and I’m officially weak in the knees. PB + bananas and little pockets of choc chips? Heavenly!
awww thanks, friend!! I sure love you too!
I can only imagine how good this tastes. Can’t wait to make!
Thank you!