Peanut Butter Banana Bread
Moist, comforting banana bread with creamy peanut butter swirled through every slice. The perfect recipe for using up overripe bananas. The riper the bananas, the sweeter the bread.
Ingredients
- 3 large ripe bananas (overripe or with black spots)
- 0.5 cup smooth peanut butter
- 0.33 cup neutral oil or melted butter
- 2 large eggs
- 0.5 cup white or brown sugar, adjusted to taste
- 1 0.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 cup chopped nuts or chocolate chips (optional)
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Instructions
Lightly grease a loaf pan and preheat your oven to 175°C (350°F).
In a mixing bowl, mash the bananas until they are smooth. The more overripe, the better!
Add the wet ingredients: sugar, eggs, peanut butter, and melted butter. Mix thoroughly by whisking.
Gently fold the dry ingredients — flour, baking soda, and salt — into the wet mixture after combining them in a separate bowl.
Using a spoon to smooth the top, pour the batter into the prepared loaf pan.
Bake for 55 to 65 minutes, or until a toothpick inserted in the centre comes out clean.
Before slicing, let the bread cool completely so that its soft texture can solidify.
Tips from the SusChef Kitchen
- 💡The blacker the bananas, the sweeter and more flavourful the bread. Completely black bananas are perfect.
- 💡Don't overmix the batter once you add the flour. A few lumps are fine — overmixing makes the bread tough.
- 💡For a peanut butter swirl on top, dollop a tablespoon of peanut butter on the batter before baking and drag a knife through it.
- 💡This freezes beautifully. Wrap individual slices in cling film and freeze for up to 3 months.
Storage & Make-Ahead
Storage: Keep at room temperature in an airtight container for up to 3 days. Refrigerate for up to a week. For a luxurious treat, spread an additional layer of peanut butter on banana bread slices, or serve it for breakfast with fruit and yoghurt.
Make-ahead: Wrap individual slices in cling film for convenient grab-and-go snacks. It also freezes beautifully for up to 3 months. Thaw overnight at room temperature or toast individual slices from frozen.
Nutrition (per serving)
260
Calories
7g
Protein
34g
Carbs
12g
Fat
Nutritional values are approximate and may vary depending on specific ingredients used and portion sizes. For more accurate nutritional tracking, use the SusChef app.
Frequently Asked Questions
Can I use crunchy peanut butter instead of smooth?
Yes. Crunchy peanut butter adds texture and small pieces of peanut throughout the bread. Both work equally well.
Can I make this without eggs?
Yes. Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left for 5 minutes). The bread will be slightly denser but still delicious.
Why is my banana bread sinking in the middle?
Usually caused by too much liquid or opening the oven too early. Make sure you're using the right amount of banana and don't open the oven door for the first 40 minutes.
Can I add chocolate chips?
Absolutely. Fold in 1/2 cup of dark chocolate chips with the flour. Peanut butter and chocolate is a classic combination.
How do I know when it's done?
Insert a toothpick or skewer into the centre. If it comes out clean or with just a few moist crumbs (not wet batter), it's done.