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This Peanut Butter Banana Bread is the cozy, crave-worthy twist you didn’t know you needed. It’s soft and tender with that rich, nutty peanut butter flavor baked right in—perfect for using up those spotty bananas on the counter.
We love slicing it warm with a little butter (or more peanut butter, let’s be honest). It’s wholesome and a little indulgent—exactly the kind of recipe that makes you slow down and savor. Peanut butter and chocolate have never been better!
Ingredients for Peanut Butter Banana Bread
You think you’ve got a great banana bread recipe, but have you had this peanut butter banana bread? It’s so soft and full of chocolate chips and peanut butter chips. Here is everything you will need:
Chocolate Chips and Peanut Butter Chips: Adds texture and even more flavor.
Flour: Just all purpose flour is all you need to give this bread the structure it needs.
Baking Soda: Gives the bread it’s rise and fluffiness.
Cream of Tartar: Reacts with the baking soda to give the bread more rise and tender crumb.
Salt: Enhances all the flavors.
Butter: unsalted, softened
Peanut Butter: We love the flavor of creamy Jif, but Skippy or any other brand works great. Avoid natural peanut butters.
White Sugar: Adds sweetness.
Eggs: Gives the bread it’s structure.
Mashed Bananas: You’ll need 2-3 ripe medium bananas that have gone freckly.
How to Make Peanut Butter Banana Bread
Cool: Allow the bread to cool in pan for a few minutes and then turn it out to a wire cooling rack to finish cooling. Slice and enjoy!
Prep: Preheat the oven to 350 degrees F and spray a loaf pan with cooking spray.
Dry Ingredients: In a small mixing bowl, whisk together all the dry ingredients.
Wet Ingredients: In a large bowl of a stand mixer or using an electric had mixer, mix the butter and peanut butter until well combined. Then add the sugar and eggs.
Combine: Slowly add the dry ingredients and mashed bananas alternating between the two until everything is combined.
Fold: Add the chocolate chips and peanut butter chips and fold in until incorporated.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes.
PRO TIP: Tent with foil for the last 10 minutes if the top starts getting too dark.
What Makes Banana Bread Go Flat?
When a banana bread loaf goes flat or sinks in the middle, it is usually cause by 3 things – underbaking, bad leavening agents or oven temperature issues.
Bake for the time listed in the recipe card but start checking it around 45 minutes. Stick a toothpick into the center of the loaf. It should come out clean or with just a few tender crumbs, no raw batter.
Make sure your baking soda is fresh. If it’s old, it can lose it’s effectiveness.
If your oven cooks hot, it maybe cause the bread to rise and cook around the edges before thoroughly baking in the middle. Make sure your oven is baking at the correct temperature using an oven thermometer. If it runs hot, reduce the baking temperature as needed.
Storing Banana Bread
Leftover banana bread should be stored in an airtight container at room temperature. It will keep for up to 4 days.
Banana bread also freezes very well making it a great make-ahead recipe. Allow it to cool completely before putting it in a freezer bag and freezing. It will keep in the freezer for up to 3 months. Allow it to sit at room temperature to thaw before serving.
I still love the regular banana bread, Biscoff banana bread, or double chocolate banana bread, but the Peanut Butter chips in this version are like little golden nuggets of deliciousness. There is something especially magical about this peanut butter banana bread.
More of Our Favorite Banana Bread Recipes:
Watch How This Peanut Butter Banana Bread is Made…
Peanut Butter Banana Bread
Ingredients
- 1 ¾ Cup Flour
- 3/4 teaspoons Baking Soda
- 1 ¼ teaspoons Cream of Tartar
- 1/2 teaspoon Salt
- 1/3 Cup Butter, unsalted, softened
- 1/3 Cup Jif Creamy Peanut Butter
- 2/3 Cup White Sugar
- 2 Large Eggs
- 1 Cup Mashed Bananas, ripe (2-3 Medium bananas that have gone freckly)
- 1 Cup Chocolate Chips
- 1/2 Cup Peanut Butter Chips
Instructions
- Heat the oven to 350℉.
- In a small bowl, mix together the flour, baking soda, cream of tartar and salt. Set aside.1 ¾ Cup Flour, 3/4 teaspoons Baking Soda, 1 ¼ teaspoons Cream of Tartar, 1/2 teaspoon Salt
- In a large bowl, with a handheld mixer or the bowl of a kitchen aide, combine the butter, and peanut butter until smooth.1/3 Cup Butter, 1/3 Cup Jif Creamy Peanut Butter
- Make sure you used softened butter (leave it on the counter for 30-60 minutes).
- Add the sugar and eggs, and mix to combine.2/3 Cup White Sugar, 2 Large Eggs
- Turn the mixer on medium speed and add a little of the dry mixture.
- Allow to mix until almost incorporated and add a scoop of the banana.1 Cup Mashed Bananas
- Allow to mix again and then continue to alternate between dry ingredients and the banana, ending with the banana.
- Add the chocolate and peanut butter chips, stir to combine.1 Cup Chocolate Chips, 1/2 Cup Peanut Butter Chips
- Spray a bread pan (I prefer light in color or glass pans), with cooking spray and add the banana bread mixture.
- Bake for 50-60 minutes, tenting with foil the last few minutes to avoid too dark a crust.
- Allow to cool for 5 minutes and turn out onto a wire rack.
- Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are the nutritional numbers correct? One slice is over 4,000 calories?
Hi Catherine! The numbers are correct but it’s for the whole loaf, not for one slice. I have corrected that in the recipe card. Thanks for bringing that to my attention!
Made this in three mini loaf pans and cooked for 45 minutes, came out perfect. I didn’t have peanut butter chips so I used Jiff Natural Chunky and it was a heaping 1/3 cup. No issues with the natural Jiff. Three overripe bananas, like so black that most people would consider them garbage but I’m convinced those are the best for banana breads. We love it and will make again!
Hi Heather! Thank you so much for the feedback! I’m so glad you enjoyed this recipe! And thanks for including your tips!
I have made this several times because I love peanut butter and banana bread. Every time I have made it the sides end up too dark before the middle is cooked. I have an oven thermometer so it is not an issue of my oven being too hot. Am I missing something or do you have any tips so this doesn’t happen?
Hmmmmm…is your pan dark? A dark colored pan would definitely do that. You could also cover it with foil for the last 20 or so minutes. Another possible option would be to bake it a little longer at 325. I hope this helps!
I had high hopes for this but can’t say I was super impressed. We found this to be kind of dry. I upped the amount of peanut butter to 1/2 c based on another review saying there wasn’t enough peanut butter flavor, but also because I didn’t have any peanut butter chips. But just based on adding more peanut butter and not using the peanut butter chips, that shouldn’t have affected the dryness or moistness of the bread. It has butter, 2 eggs, and 3 mashed bananas, I would have thought that would be enough moisture so I don’t know what went wrong. If I try to make it again, I may melt the butter and add in an equal part of oil. For as delicious as it sounds, it was very underwhelming.
Abby, I always add yogurt to my banana bread batter to help it remain moist. It should work since this recipe has no milk or cream in it.
Thanks for the feedback Tami!
I made this without the chips and it was amazing! So good! Thanks for sharing.
Thank you Danielle!
Can the Greek yogurt substitute for Cream of Tartar?
You can just skip the cream of tartar if you don’t have any. Enjoy!
I’m looking forward to making this, but the the calorie information is not helpful. Under “servings” it says, “One Loaf” and the calorie count says “One slice” but nowhere does it say how many slices that is based on. I can figure it out, but it would be nice to have this information provided. Thanks!
Thank you Sylvia! It’s so hard to judge because people cut slices so differently. Massive slices in our house…LOL! Hope you enjoy it!
Hi there, can I know how many grams does 1 cup equivalent to?
1 cup = 128 grams
This recipe looks amazing and I really want to try! However, I’m not a big fan of jiff, I try to use a more natural pb. What alterations to the recipe should I do if I want to use a different pb?
Hey Serena! Natural peanut butter has more oil in it and won’t work well in this recipe.
I made this tonight. I didn’t see the comment for using natural pb. I used Natural Jiff pb. It took my bread 2 hours to bake, with turning the heat up for about the last 20-25 mins to 375, keeping foil on. Bread came out delicious, but didn’t expect for it to take so long. In the end, I got two beautiful over flowing loafs, so it was well worth it. I did not have pb chips, so I just added extra chocolate chips. Thank you for the recipe. I will make this again. 4.5 Stars
Thank you so much for the feedback Jolie! Ya, it doesn’t quite bake or turn out the same with natural peanut butter for some reason. And I never say no to extra chocolate chips!
I love banana bread! And with peanut butter it’s simply perfect! Looks amazing and the texture is so rich!
It is so delicious! It such a fun spin on tradition banana bread!
What would you recommend for cooking temp and time if making the mini loafa?
It will make about 3 mini loaves. Keep the temperature the same but it should only take 10-12 minutes to bake, but it will depend on your oven and how dark your pans are so watch them carefully.