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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.
Hello,
Most banana bread recipes call for adding the flour all at once and mixing until just incorporated to avoid over mixing because this is result in a dense cake. However, your method is different. Can you please explain why? And have you tried mixing the dry ingredients after adding all the wet? What difference does it make in terms of texture?
Hi! Great question! We’ve tried both methods and found that alternating between wet and dry ingredient results in a fluffier bread. It is still critical to not overmix it. I hope you enjoy this one!
Thank you very much for your reply. If I were to make reviled banana bread with chocolate chips. Would creaming sugar and butter and then adding eggs and bearing until light and fluffy help with the texture. All recipes call for beating eggs until fully incorporated but nothing about beating until light and fluffy. Will this make for an airier and fluffier bread?
Sure that sounds great!
I am allergic to peanuts. Can you sub in almond butter for the peanut butter? Also what would you suggest to sub for the peanut butter chips?
Hi Edith! I would suggest just making our Very Best Banana Bread instead! https://ohsweetbasil.com/the-very-best-banana-bread-recipe/
Enjoy!
Looking forward to making this recipe. My family will love it. Thank you for sharing.
You’re very welcome! I hope you all love it as much as we do!
How is this 0 carbs?
It is magic! Jk! It definitely is not 0 carbs! I’ll look into the nutritional info. Thank you for the heads up!
I just checked the info and it says 38g. That should be accurate!
This peanut butter banana bread is by far the best I’ve ever tasted! Thank you so much for sharing, as it’s my family’s new favorite!!
Yippee!! Thank you Cindy!!
Don’t print this recipe, you get the recipe plus 2 pages of junk with it, waste of ink.
Made this today. Loved the way it made the house smell.
However, we couldn’t taste the banana nor the peanut butter.
Can I increase both items and if so how much.
I did make this according to the ingredients and followed the directions.
Please e-mail a response.
Hi Jim! This seems crazy because it’s all about peanut butter and bananas. There’s no way to increase those ingredients without completely changing how it will bake.
Xoxo!!
Oh wow I am so happy you made this ! I love PB and bananas! I am eating one big banana now as I am commenting you lol .
It’s the best banana bread!
Just made it on a snowy Sunday morning for family staying over. Delish moist just right amount of PB flavor not overwhelming the bananas. Used chunky PB, didn’t have creamy in the house. Gave a nice texture. Served with Greek vanilla yogurt on top. thanks
ohhh, so the chunky turned out? That’s so good to know!