Peanut Butter Banana Bread

peanut butter banana bread | sunsets on the side

Trust me when I tell you that the only thing that smells better than banana bread when it’s baking is peanut butter banana bread.

That’s a Yankee Candle-worthy scent if I’ve ever smelled one.

Truth?  Bananas aren’t really my thing.  But, I love banana bread.  I don’t know.  It’s  kind of like my I love tomatoes and tomato sauce but cannot stand tomato juice thing.  Only, in this case, it’s much easier to explain.  You add butter, sugar, and vanilla to pretty much anything, and I’m on board.

peanut butter banana bread | sunsets on the side

And, take it one step further and add not only peanut butter but also throw in some peanut butter chips?  I’m buying a first-class ticket to banana town, baby.

peanut butter banana bread | sunsets on the side

Peanut Butter Banana Bread
Makes: 1 loaf
  • 1 ½ cups + ½ T. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 4 T. (1/2 stick) unsalted butter, at room temperature
  • ¼ cup creamy peanut butter
  • ¼ cup canola oil
  • 1 cup granulated sugar
  • 2 extra-large eggs
  • 1 tsp. pure vanilla extract
  • 2 very ripe bananas, mashed
  • ½ cup sour cream
  • ½ cup peanut butter chips
  1. Preheat oven to 350 degrees F. Grease a 9”x5” loaf pan.
  2. In a medium bowl, whisk together 1 ½ cups flour, baking soda, and salt until well mixed. Set aside.
  3. In the bowl of a stand mixer (or with a hand mixer) on medium speed, cream the butter, peanut butter, canola oil, and sugar together until light and fluffy.
  4. Add the eggs and vanilla, and mix to combine.
  5. Slowly add in the flour mixture (scraping down the sides of the bowl as you go) and mix together just until combined.
  6. Add the mashed bananas and sour cream and mix until well incorporated.
  7. In a separate small bowl, toss the peanut butter chips with the remaining ½ T. flour until all chips are coated with the flour. Add the floured peanut butter chips to the batter and fold them in with a spatula.
  8. Pour the batter into the greased loaf pan. Bake for 60-70 minutes, until a toothpick inserted in the center of the loaf comes out clean.
  9. Let the bread cool for 15 minutes then loosen around the edges of the pan with a knife. Remove the bread from the loaf pan and cool completely on a cooling rack.

Adapted from Martha Stewart.


  1. Becky M. says:

    Genius! Just got some bananas yesterday now I’m hoping no one eats them so they get riper and I can make this!

  2. I just love eating a banana, spreading a blob of peanut butter on the end of the banana after each bite to keep the flavor blend going! I cannot stand, however, to eat overripe bananas, SO this recipe will be perfect for us and delicious, too, I know. Thanks, Christy.

  3. As if it weren’t perfect enough, then you add the peanut butter chips!!!

  4. Made it this morning it’s great! Also I just used regular large eggs, not extra large and it worked just fine, in case you don’t typically buy xl.

  5. Ok, I modified the crap out of this to make a crazy toddler super food banana bread! I used half almond flour & half regular, subbed coconut oil for canola, subbed honey for sugar (and decreased by 1/2), subbed Greek yogurt for sour cream and skipped the PB chips. I thought for sure it would fall apart or not taste good, but heck if it wasn’t delicious!! The picky almost 2 year old loved it! Success!! Thanks for the awesome idea and base recipe Christy!

    • Christy says:

      I love that you did this…and that it was little M approved! Thanks for sharing your substitutions. Great ideas.

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