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three peanut butter banana bread slices with peanut butter spread on top

Peanut Butter Banana Bread

Yield: 12 slices (One 9X5-inch loaf)
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 1 cup (227 g) mashed ripe bananas (about 3 medium bananas)
  • ½ cup (106 g) granulated sugar
  • ½ cup (106 g) light brown sugar
  • ½ cup (113 g) melted butter or oil (see note)
  • ½ cup (113 g) sour cream
  • ½ cup (128 g) peanut butter (see note)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups (213 g) all-purpose flour (see note for whole wheat)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170 g) chocolate chips (optional)

Instructions 

  • Preheat the oven to 350 degrees F. For dark-coated pans, reduce oven temperature to 325 degrees. Lightly grease a 9X5-inch loaf pan. You can also line the bottom with parchment paper (with overhangs on the long edges) for easy removal.
  • In a large bowl, add the bananas, granulated sugar, brown sugar, butter or oil, sour cream, peanut butter, eggs, and vanilla. Whisk until well-combined.
  • Add the flour, baking soda, salt and chocolate chips (if using) and stir until just combined and no dry streaks remain. Don't over mix.
  • Spread the batter in the prepared pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (but not wet batter).
  • Let the bread cool for 10-15 minutes. Gently remove from pan to a cooling rack to cool completely. (The peanut butter flavor of this bread is better when the bread is cool - or even the next day.)

Notes

Pan Size: this makes a very full, large 9X5-inch loaf. You could also fill an 8 1/2-X4 1/2-inch loaf pan a little more than halfway with batter and use the rest of the batter for muffins or mini loaves.
Bananas: for the best banana flavor, use bananas that are spotty brown (no signs of green!).
Butter vs. Oil: I like this bread best when using melted butter, but a neutral flavored oil works well, too, like canola, avocado or vegetable. You can also try subbing part of the oil with applesauce.
Peanut Butter: I haven't tried this bread with natural peanut butter or crunchy peanut butter (both have a tendency to dry out baked goods). I also haven't tried it with a peanut butter substitute like almond, cashew or sun butter. I've only ever made it with every day peanut butter (like Jiffy).
Whole Wheat Flour: I've made this bread with 50% white whole wheat flour with really good results.