Easy Peanut Butter Banana Bread Recipe (Moist & Rich!)

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There’s something magical about the combination of peanut butter and bananas. This Peanut Butter Banana Bread brings together two beloved flavors in one incredibly moist, flavorful loaf that will have your entire family asking for seconds. If you’ve been searching for the best banana bread recipe that’s both easy to make and absolutely delicious, you’ve found it.

This homemade banana bread is perfect for using up those overripe bananas that have been sitting on your counter for a few days too long. The browner and spottier they are, the better! Combined with creamy peanut butter, tangy sour cream, and optional chocolate chips, this recipe creates a super moist banana bread that stays fresh for days.

Table of Contents

Why You’ll Love This Banana Cake Recipe

This isn’t just another banana bread recipe – it’s a game-changer. The addition of peanut butter adds richness and depth of flavor, while the sour cream ensures every slice is incredibly moist. Whether you’re making it for breakfast, an afternoon snack, or dessert, this bread pudding-style treat is versatile and satisfying.

The recipe is also incredibly forgiving and flexible. You can use butter or oil, add chocolate chips or leave them out, and even swap in whole wheat flour for a healthier version. It’s the kind of recipe that becomes a staple in your baking rotation.

Ingredients You’ll Need

Here’s everything you need to make this moist banana bread masterpiece:

Ingredient	Amount	Notes
Mashed ripe bananas	1 cup (227 g)	About 3 medium bananas
Granulated sugar	½ cup (106 g)	Adds sweetness
Light brown sugar	½ cup (106 g)	Creates moisture
Melted butter or oil	½ cup (113 g)	Either works perfectly
Sour cream	½ cup (113 g)	Key to moistness
Peanut butter	½ cup (128 g)	Creamy or crunchy
Large eggs	2	Room temperature is best
Vanilla extract	1 teaspoon	Pure extract preferred
All-purpose flour	1 ½ cups (213 g)	Can substitute whole wheat
Baking soda	1 teaspoon	For rise
Salt	½ teaspoon	Balances sweetness
Chocolate chips	1 cup (170 g)	Optional but recommended

Choosing Your Bananas

The key to any great ripe banana recipe is using bananas that are properly overripe. Look for bananas with brown spots all over the peel – they should be soft and very sweet. These overripe bananas are what make banana recipes truly special, providing natural sweetness and incredible moisture.

Kitchen Equipment You’ll Need

To make this recipe, you’ll want to have the right tools on hand. A good oven is essential for even baking, and a quality 9×5-inch loaf pan from your collection of baking sheets will give you the perfect shape. You’ll also need mixing bowls for combining ingredients, measuring cups and spoons set for accuracy, and kitchen utensils like a whisk and spatula for mixing.

Step-by-Step Instructions

Step 1: Prepare Your Pan

Preheat your oven to 350 degrees F. If you’re using dark-coated pans, reduce the temperature to 325 degrees F. Lightly grease a 9×5-inch loaf pan. For easy removal, line the bottom with parchment paper, leaving overhangs on the long edges so you can lift the bread out easily.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter or oil, sour cream, peanut butter, eggs, and vanilla extract. Use a whisk or kitchen utensil to mix everything until it’s well-combined and smooth. The mixture should be thick and creamy.

Step 3: Add the Dry Ingredients

Add the all-purpose flour, baking soda, salt, and chocolate chips (if using) to the wet mixture. Stir gently with a spatula until just combined. You should see no dry streaks of flour, but don’t over-mix. Over-mixing can lead to a tough, dense bread instead of the tender, super moist banana bread you’re aiming for.

Step 4: Bake to Perfection

Spread the batter evenly in your prepared pan and place it in the preheated oven. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just moist crumbs (but no wet batter).

Step 5: Cool and Serve

Let the bread cool in the pan for 10-15 minutes. This cooling time is crucial – it allows the bread to set and makes it easier to remove from the pan. Gently remove the bread and transfer it to a cooling rack to cool completely. Here’s a pro tip: the peanut butter flavor actually gets better as the bread cools, and it’s even more delicious the next day!

Tips for the Best Homemade Banana Bread

Use Room Temperature Ingredients: Bringing your eggs and sour cream to room temperature before mixing helps create a smoother batter and more even texture.

Don’t Skip the Sour Cream: This ingredient is what makes this healthy banana bread so incredibly moist. It adds tanginess and richness that regular banana bread just can’t match.

Measure Flour Correctly: Use the spoon-and-level method with your measuring cups and spoons set. Scoop flour into the cup with a spoon, then level it off with a knife. This prevents adding too much flour, which can make your bread dry.

Customize Your Mix-Ins: While chocolate chips are amazing, you can also try chopped nuts, dried fruit, or even a swirl of extra peanut butter on top before baking.

Storage and Freezing

This moist banana bread stays fresh for 3-4 days when stored in an airtight container at room temperature. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 15-20 seconds.

Variations to Try

Zucchini Banana Bread: Add ½ cup of shredded zucchini for extra moisture and hidden veggies.

Whole Wheat Version: Substitute half of the all-purpose flour with whole wheat flour for a heartier, healthier banana bread.

Nut Butter Swaps: Try almond butter or cashew butter instead of peanut butter for a different flavor profile.

Extra Chocolate: For chocolate lovers, add cocoa powder to the batter and use both chocolate chips and peanut butter chips.

Frequently Asked Questions

Q: Can I use natural peanut butter?
A: Yes, but natural peanut butter may make the texture slightly different. Make sure to stir it well before measuring, as the oils separate in natural varieties.

Q: Why is my banana bread dry?
A: The most common cause is over-mixing the batter or using too much flour. Make sure to measure your flour correctly using your measuring cups and spoons set and mix just until combined.

Q: Can I make this in a different size pan?
A: Yes, but you’ll need to adjust the baking time. Smaller pans will need longer baking time, while larger pans will bake faster. Always test with a toothpick.

Q: How do I know when my bananas are ripe enough?
A: Your bananas should be heavily spotted with brown and feel soft when you press them. The more overripe they are, the sweeter and more flavorful your bread will be.

Q: Can I make this dairy-free?
A: Yes! Use coconut oil instead of butter and substitute the sour cream with coconut cream or dairy-free yogurt.

Q: Should I use creamy or crunchy peanut butter?
A: Either works beautifully! Creamy gives a smoother texture, while crunchy adds little bits of peanut throughout for extra texture.

Why This Recipe Works

The combination of mashed bananas and peanut butter creates incredible moisture and flavor. The sour cream adds tanginess and keeps the bread tender, while the dual sugars (granulated and brown) provide both sweetness and moisture. The baking soda creates just the right amount of rise, and the optional chocolate chips add pockets of melted chocolate throughout.

This best banana bread recipe truly deserves its title. It’s foolproof, delicious, and uses ingredients you likely already have in your pantry. Plus, it’s made with simple kitchen utensils you already own.

Make It Your Own

The beauty of this banana cake recipe is how adaptable it is. Some bakers love adding a cream cheese swirl on top before baking. Others prefer stirring in chopped walnuts or pecans for crunch. You can even turn this into muffins – just reduce the baking time to 20-25 minutes.

If you’re looking for more ways to use those ripe bananas, this recipe is just the beginning. But once you taste how incredibly moist and flavorful this bread is, it might just become your go-to banana recipe for years to come.

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