An iconic flavor combination makes every bite of this Peanut Butter Banana Bread totally irresistible.
Just when you thought banana bread couldn’t possibly get any better, along comes this peanut butter banana bread! It’s incredibly moist, tender, and bursting with an irresistible nutty sweetness that’s sure to become a family favorite in no time.
In our house, peanut butter is a staple for spreading on fruit—apple slices, pear wedges, and, yes, banana coins. One day, I thought: Why not take that classic combo and bake it into banana bread?
The result? A loaf that’s even more moist than my usual banana bread (which is saying something, since that bread is pretty moist), with a soft, tender crumb and the rich flavor only peanut butter can bring.
This loaf is a celebration of cozy, comforting flavors—sweet bananas, nutty peanut butter, and melty dark chocolate chips, all wrapped into one glorious bake. It’s a hit whether you’re hosting brunch or just snacking in your PJs.
Is Peanut Butter Banana Bread Healthy?
Well, let’s break it down: this peanut butter banana bread is naturally sweetened with bananas and maple syrup; it uses almond flour instead of processed white flour; and it contains protein thanks to the peanut butter and eggs. Plus, the dark chocolate chips add just enough indulgence without overdoing the sugar. It’s a dessert you can feel good about enjoying, whether as a snack or for breakfast.
Want to make this loaf even healthier? Swap out the dark chocolate chips for cacao nibs for a lower-sugar option. Feel free to reduce the amount of maple syrup, as the bread will be sweet enough without it. You could also replace it with date syrup, which is an all-natural, whole-food sweetener. For a boost of fiber and omega-3s, add two tablespoons of chia seeds or flaxseed to the batter.
What Is The Best Banana Bread Flavor Combo?
Peanut butter’s great, but what if you want to shake things up? This recipe is a playground for other nutty combos! When serving, try pecan butter, chopped pecans, and a drizzle of maple syrup for a Southern-inspired twist. Or mix in walnuts and a splash of brewed coffee for a sophisticated banana-walnut-coffee loaf. Finally, adding almond butter paired with dried cranberries makes for a tangy, festive variation that’s perfect for the holidays.
When swapping ingredients, remember to keep the balance between wet and dry. If you’re adding wetter ingredients, reduce the mashed banana slightly or add a tablespoon more of almond flour. For drier add-ins like nuts or seeds, as long as you don’t add them in large quantities, you’ll be good to go. Just keep an eye on your baking time, as denser batters might need a few extra minutes in the oven.
How to make ahead and store
To store in the fridge, wrap the cooled loaf tightly in plastic wrap or foil and place it in an airtight container. It will stay fresh for up to 5 days. For the freezer, slice the loaf, place a piece of parchment paper between each slice, and store them in a freezer-safe bag. They’ll last up to 3 months. You can pop them in the toaster from frozen until warmed through.
Serving Suggestions
This peanut butter banana bread makes a great breakfast with a bit of extra peanut butter spread over the slice! It’s also the perfect mid-afternoon snack, or an exciting lunchbox treat for kids.
For a special weekend brunch, I love serving the banana bread with Soft Scrambled Eggs or an Easy Omelet with bacon cooked in the oven. It’s also delicious with plenty of Strawberry Chia Jam and Strawberry Whipped Cream.
If I have the time, I also love to make a Tater Tot Breakfast Casserole or a Mexican Breakfast Casserole for the ultimate brunch spread!
Ingredients
- 2 medium overripe bananas mashed
- 1/3 cup natural peanut butter unsweetened
- 1/4 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips
- Chopped peanuts for garnish, optional
- Sea salt for garnish, optional
Instructions
- Preheat your oven to 350°F. Line a loaf pan with parchment paper or spray it with nonstick cooking spray.
- In a large bowl, whisk together the mashed bananas, peanut butter, maple syrup, eggs, and vanilla until smooth.
- In another bowl, mix the almond flour, baking soda, cinnamon, and sea salt.
- Pour the dry ingredients into the wet mixture, stirring until you have a uniform batter. It's important not to overmix, and to stir gently.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Transfer the batter to your prepared loaf pan. You can sprinkle the top with crushed peanuts, extra chocolate chips, and sea salt if desired.
- Slide the pan into the oven and bake for about 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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