There’s something about the smell of banana bread baking that stops time, even if just for a minute. One morning last week, I was halfway through scrolling my phone, barely awake, when the scent of peanut butter and bananas wafted from the oven and pulled me right to the kitchen. The loaf was still warm, with a crust just set but soft inside. I grabbed a slice—probably too hot to eat comfortably—and took a bite, the peanut butter swirling through the banana sweetness. It wasn’t perfect; my fingers left smudges on the counter, and I forgot my mug of coffee, but that bite made me pause and savor the moment amidst the morning chaos. It’s exactly the kind of breakfast that feels like a tiny, messy celebration.
- This bread is wonderfully moist, thanks to the sour cream and bananas, but it’s not overly dense—it’s a little crumbly in the best way.
- The peanut butter flavor is rich but not overwhelming, which means it pairs well with just about anything you want to spread on top or alongside it.
- It’s simple—and that’s kind of the point. No fancy ingredients or complicated steps, just good, honest comfort food.
- Because it’s naturally sweetened with bananas and sugar, it’s not a dessert-level sweetness, so it works well for breakfast or a midday snack.
If you’re hesitant about trying a new twist on banana bread, this one’s pretty forgiving. The batter comes together quickly, and the baking time lets you get on with other morning tasks. Just keep an eye on it toward the end because every oven is a little different.
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Peanut Butter Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
Description
A moist and flavorful banana bread infused with creamy peanut butter, perfect for breakfast or a snack.
Ingredients
3 ripe bananas, mashed
1/2 cup creamy peanut butter
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
In a large mixing bowl, combine the mashed bananas, peanut butter, melted butter, and granulated sugar. Stir until smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the sour cream until evenly incorporated.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Kitchen Notes: You don’t need anything fancy to bake this loaf—just a standard loaf pan and a mixing bowl. I usually serve it warm, sometimes slathered with a little extra peanut butter or a drizzle of honey. If you want to switch things up, adding chopped nuts or chocolate chips might work, though I haven’t tested all options yet. Sometimes I swap sour cream for Greek yogurt to cut a bit of richness, but it changes the crumb slightly. Also, this bread freezes well wrapped tightly, making it easy to keep on hand for busy mornings.
FAQ
Can I use crunchy peanut butter? Yes, though it will add texture and might change the smoothness of the bread a bit.
How ripe should the bananas be? The riper, the better. Brown-spotted bananas are ideal for sweetness and moisture.
Can I make this gluten-free? I haven’t tried it myself, but a gluten-free flour blend might work—just expect some texture differences.
Is it okay to substitute sour cream? Greek yogurt is a decent alternative, but it might make the bread a touch less moist.
Give this Peanut Butter Banana Bread a try the next time you want a breakfast that feels like a small, comforting escape. You might find yourself sneaking a slice before the day even begins.