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Got bananas? Make this easy, unique and delicious Peanut Butter Banana Bread recipe.
Our spin on the classic is packed with bananas and loads of peanut flavor from the dry-roasted peanuts and creamy smooth peanut butter in both the batter and glaze. You’re going to love the little crunchy bites of peanut throughout.
Incredible Peanut Butter Banana Bread
If you’re a banana bread lover who also enjoys a peanutty treat, this Peanut Butter Banana Bread is for you! While the banana bread is great all on its own, it’s over the top incredible covered in a silky peanut butter glaze.
This recipe is extra easy to make with no mixer required. If you can mash bananas and have a whisk on hand, you can make this simple but delicious recipe.
Ingredients Overview
Get the full recipe on the printable recipe card at the end of this post…
For the banana bread:
- all-purpose flour
- baking soda
- salt
- ground cinnamon
- ground allspice
- unsalted butter, melted and cooled slightly
- sour cream or Greek yogurt
- creamy peanut butter like Jif, Peter Pan or Skippy
- large eggs at room temperature
- vanilla extract
- granulated sugar
- light brown sugar
- mashed ripe bananas
- dry-roasted peanuts (optional)
For the peanut butter glaze:
- powdered sugar
- milk
- creamy peanut butter
- chopped dry-roasted peanuts for garnish
How to make Peanut Butter Banana Bread
Get the detailed instructions on the printable recipe card found at the end of this post…
Prepare the banana bread
- Preheat the oven to 350 degrees F. Coat a 9×5-inch loaf pan with vegetable cooking spray. Set aside.
- In a large mixing bowl whisk together the flour, baking soda, salt, cinnamon and allspice.
- Next combine the melted butter, sour cream and peanut butter in a small bowl. Whisk until blended then add the eggs, vanilla, granulated sugar and brown sugar. Whisk until smooth with no chunks of brown sugar remaining.
- Mash the bananas until smooth then add to the flour mixture. Pour in the sour cream mixture then fold together using a spatula until combined. Gently fold in the chopped peanuts but don’t over-mix!
- Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes.
Prepare the peanut butter glaze
- Whisk together the glaze ingredients until smooth. Add additional powdered sugar as needed to reach the desired consistency. Pour, drizzle or spoon the glaze over the Peanut Butter Banana Bread then top with chopped peanuts.
Tips for the best Peanut Butter Banana Bread
- The first tip for making great banana bread is to use extremely ripe, almost black bananas. Mash them until no puffy chunks remain before mixing into the batter.
- Next, take care that you don’t overmix the batter. You’ll get a better rise if you make this by hand instead of using an electric mixer.
- This recipe calls for a little ground cinnamon and allspice. Don’t skip adding these warm spices as they compliment the peanut butter beautifully. You can’t really taste them but It just works and enhances the flavor of the bread.
- Use regular brands of peanut butter like Jif, Peter Pan or Skippy. Do not use all-natural peanut butter which can be oily.
- Finally, check the bread often to ensure it doesn’t over-bake. The finished bread should be moist and tender, not dry and crispy. If using a dark or a ceramic loaf pan reduce the oven temperature to 325 degrees F.
Storing Peanut Butter Banana Bread
Once glazed you can leave the banana bread out at room temperature for up to 1 day. For longer storage, seal in an airtight container and refrigerate for up to 5 days.
Variations and add-ins
Turn this Peanut Butter Banana Bread into an ode to Elvis by adding mini-chocolate chips to the batter, a sprinkling on top before baking and then even more mini-chips over the glaze. So good!
For more intense peanut butter flavor add peanut butter chips to the batter. What a treat!
Make ahead and freezing
If you want to make the bread ahead of time, skip adding the glaze until ready to serve. Wrap the bread in plastic wrap or seal in an airtight container and keep at room temperature until ready to serve.
If planning to freeze the entire loaf, omit the glaze until you plan to serve. Thaw overnight in the refrigerator then leave at room temperature for 1 hour before serving.
Leftover slices can be frozen with the glaze if desired.
More GREAT Banana Bread Recipes
We’re crazy about banana bread and have several recipes you might also like.
- Chocolate Banana Bread
- Chocolate Chip Banana Bread
- Easy Banana Bread
- Chocolate Coconut Banana Bread
- Blueberry Banana Bread
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Peanut Butter Banana Bread
Ingredients
- 2 cups all-purpose flour (252g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon ground allspice
- 4 tablespoons unsalted butter melted and cooled slightly
- ⅓ cup sour cream or plain Greek yogurt (80g)
- ½ cup creamy peanut butter (132g)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup granulated sugar (110g)
- ½ cup light brown sugar packed (112g)
- 1 ½ cups mashed ripe bananas (3 large bananas)
- 2 tablespoons dry-roasted peanuts chopped (20g) optional
Glaze:
- ⅔ cup powdered sugar (80g) plus more if needed
- 2 tablespoons milk (36g)
- 2 tablespoons creamy peanut butter (36g)
- 2 tablespoons dry-roasted peanuts chopped for garnish (20g)
Instructions
For the Banana Bread:
- Preheat oven to 350°F. Coat a 1½ pound loaf pan (9×5-inches) with vegetable cooking spray. Set aside.
- In a large mixing bowl whisk together the flour, baking soda, salt, cinnamon and allspice. Set aside.
- In a small bowl combine the melted butter, sour cream and peanut butter. Whisk to combine then add the eggs, vanilla, granulated sugar and brown sugar. Whisk until smooth and no chunks of brown sugar remain.
- Mash the bananas on a large plate until no large chunks remain. Add the mashed bananas and sour cream sugar mixture to the flour and spices. Fold together with a spatula until combined. Gently fold in the chopped peanuts. Don't over-mix! Pour the batter into the prepared pan and bake at 350°F for 60 to 65 minutes or until a toothpick inserted in the center comes out with no wet batter. Cool on a wire rack for 15 minutes, then remove from the pan and continue to cool.
To prepare the glaze:
- Whisk together the powdered sugar, milk and peanut butter in a 2 cup measuring cup with a spout. Add a additional tablespoon or two of powdered sugar as needed to reach the desired consistency. Pour the glaze over the slightly warm or cool banana bread. Immediately sprinkle with chopped peanuts. Allow the bread to rest for a few minutes then enjoy.
Recipe Notes
- Store leftovers at room temperature for up to 1 day or refrigerate for longer storage.
- Optional: Add 1 cup of mini chocolate chips to the batter. Spread the batter in the pan then top with an additional 1/4 cup mini chips before baking.
- You can also sprinkle mini chocolate chips on top of the peanut butter glaze if desired.
- This banana bread is terrific served slightly warm with the glaze. However it is still delicious served cold. You can wait to add the glaze until ready to serve if desired.
- Use regular peanut butter brands like Peter Pan, Jif or Skippy.
Nutrition
Originally published November 2010 updated January 2023
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