Peanut Butter Banana Bread with a Tender Crumb

Peanut Butter Banana Bread

Peanut butter is mixed throughout this banana bread, giving the loaf an even flavor and a fine, tender crumb rather than a swirl. The top browns and splits naturally, while the inside stays moist enough to cut into thick slices once cool. Measure the mashed banana before mixing: too much can leave the center wet even after the crust has browned.

Yield: 1 loaf, about 10 slices. Prep: 15 minutes. Bake: 50–65 minutes. Total: about 2 hours 5 minutes to 2 hours 20 minutes, including approximately 1 hour of cooling.

Ingredients for Peanut Butter Banana Bread

• 1 cup mashed very ripe banana, measured after mashing (about 2 medium bananas; 225g)
• 1/2 cup conventional creamy peanut butter (130g)
• 1/4 cup unsalted butter, melted and cooled slightly (57g)
• 2/3 cup packed light brown sugar (135g)
• 1 large egg
• 1/4 cup milk (60g)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (190g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt

Use bananas with heavily spotted peels. Mash them before measuring 1 cup, and save any extra for another use rather than adding it to the batter.

How to Bake Peanut Butter Banana Bread

1. Prepare the oven and pan: Position a rack near the center of the oven and preheat to 350°F (175°C). Grease a light-colored 9-by-5-inch loaf pan. If desired, line it with parchment overhangs along the long sides to help lift out the loaf.
2. Mix the wet ingredients: In a large bowl, whisk the measured banana, peanut butter, melted butter, brown sugar, egg, milk, and vanilla until combined, with no large peanut butter streaks. The mixture will be thick but stirrable.
3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Finish the batter: Fold the dry ingredients into the wet mixture just until no dry flour remains. Do not beat the batter smooth; overmixing can make the loaf tough. Spread the batter in the pan and leave the top plain.
5. Bake: Bake uncovered for about 50–65 minutes, beginning to check at 50 minutes. The top should be golden to medium brown with a natural split. A tester inserted into the center should come out clean or with a few moist crumbs, not wet batter. If the top darkens before the center is done, tent loosely with foil and continue baking.
6. Cool and slice: Cool in the pan for about 15 minutes, then lift the loaf onto a wire rack. Let it cool completely before cutting thick slices so the crumb has time to set. Serve plain or with a little creamy peanut butter alongside.

How to Tell When the Center Is Baked

Test the middle of the loaf, not an edge that may finish sooner. A few soft crumbs on the tester are fine; shiny, wet batter means the bread needs more time, even if the crust is already brown. Slicing while hot can also make a baked loaf seem gummy, so wait until it has cooled.

Pan and Peanut Butter Choices

A light-colored 9-by-5-inch pan helps the center bake before the crust gets too dark. A smaller pan makes the batter deeper and changes the baking time. For a dark-coated pan, consider lowering the oven to 325°F (165°C) and allowing more time; use the center tester rather than the 350°F baking range to judge doneness.

Conventional creamy peanut butter blends smoothly into the wet ingredients. Oil-separated natural peanut butter may behave differently in this batter.

Chocolate-Chip Variation

For a chocolate-chip loaf, fold up to 1/2 cup chocolate chips into the finished batter. Check the center for doneness as usual. Leave the chips out for the plain loaf and a clearer peanut butter flavor.

For another banana-bread option, try classic moist banana bread with walnuts.

Storing and Freezing Slices

Cool the loaf completely before wrapping it tightly. Keep it at room temperature for about 3 days. To freeze, wrap the loaf or individual slices tightly, place in a freezer bag, and freeze for up to 3 months. Thaw while wrapped at room temperature. Leftover slices can also be lightly toasted in a buttered skillet.

Nutrition

Approximate nutrition per slice, based on 10 slices: 270 calories, 6g protein, 12g fat, and 36g carbohydrates. Approximate values per 100g of baked bread: 345 calories, 7g protein, 15g fat, and 46g carbohydrates. Values exclude optional peanut butter for serving and chocolate chips; actual amounts vary with ingredients, slice size, and moisture lost during baking.