Irresistible Peanut Butter Banana Loaf

Last year, I lucked into this banana peanut butter combo when I had ultra-ripe bananas and leftover mini peanut butter cups from Halloween. Honestly, hands down my best baking accident. That peanut butter flavor? Totally levels up plain banana bread. Every slice has gooey surprises of peanut buttery chocolate. It never even survives until the next day at my place—someone’s always sneaking a piece.

Irresistible Bread

• Banana and peanut butter just click—they’re such a dream pair
• Biting into those hidden peanut butter cup chunks makes every bite totally new and fun
• Keeps super moist for days (though that almost never happens in my house)
• Eat it for dessert, breakfast, with afternoon coffee—who cares?

My brother-in-law Dave, who always claims he 'doesn't have a sweet tooth,' helped himself to three pieces when I brought this one Sunday night. His wife just sighed and asked for the instructions since Dave couldn’t stop raving. Now it’s a must-have for every family shindig.

Essential Add-Ins

• Don’t toss those nearly black bananas—they’re exactly what you want for this, the riper the better for sweetness
• Go for smooth peanut butter to spread that flavor everywhere—natural kinds are so much more work to mix in, stick with classic
• Vegetable oil makes this bread stay soft for days; I tried swapping butter and the bread ended up dry fast
• Mini peanut butter cups are little gooey pieces all through the bread—regular-sized ones are ok too, just chop ‘em up but they sprinkle less evenly
• Regular sugar helps balance all the flavors perfectly; once I tried cutting back for a “healthier” batch and ugh, total regret

Ran out of baking powder on my first try so I just used extra baking soda—it was a flop. It puffed up, then caved in. Stick to the right leaveners and you’re good.

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Simple Step-by-Step

Start by Slicing

Use a serrated bread knife and gently saw through for nice pieces. Toast a slice and add a dab of peanut butter on top if you want to get fancy—over the top, but so good.

Cool Down

Leave the loaf in the pan for about 10 minutes before moving it to a wire rack to cool completely. Tempting to cut it early, but trust me—it’ll fall apart. I bake mine at night so it’s ready to go by breakfast.

Check for Done

Bake between 55 and 60 minutes—start checking around 58 minutes. Stick a toothpick in; if it comes out clean, it’s cooked. If the top starts browning too quickly, just throw a piece of foil on top to protect it.

Fill That Pan

Scrape the thick batter into your lined loaf pan. Use a spatula to push it into every corner. Give it two solid bangs on the counter to knock out big bubbles.

Add Peanut Butter Cups

Gently fold in those candy pieces—just a couple quick folds or they’ll melt before baking. Save about a quarter cup to scatter on top for a pro finish.

Mix Gently

Add the dry to the wet bowl and fold together until just mixed. If it’s lumpy, you nailed it. Don’t go past 15 stirs, even if there’s some flour peeking through.

Combine the Wet

Toss the peanut butter into your mashed bananas first, then pour in sugar, eggs, and oil. It all comes together smoother when the peanut butter isn’t cold.

Banana Mashing

Crush up those spotted bananas in their own bowl. A potato masher works fast, but don’t get carried away—a few little banana pieces add great texture.

Prep the Dry

In another bowl, whisk together the flour, baking powder, baking soda, and salt. A whisk is better than a spoon here for breaking up clumps and spreading everything evenly.

Get Pans Ready

Heat your oven to 350°F. Line the pan with parchment and spray it if you want extra insurance. Getting that loaf out later will be a breeze, especially with those melty candies.

Easy Tips

• The flavors come together even better overnight—wait a day if you can
• If your bananas aren’t spotted yet, roast them unpeeled at 300°F for 15–20 minutes
• Chill mini peanut butter cups in the freezer for 30 minutes to keep them from fully melting into the batter

My sister swapped in chocolate chips instead of peanut butter cups and just couldn’t get the same effect. Those peanut butter pockets are what really make this bread next level—the chips just can’t compete.

How to Serve

This bread’s awesome with coffee first thing in the morning or as a snack with tea later on. Warm up a slice for just a few seconds in the microwave to get those peanut butter cups melty again for dessert. When I’m making it for brunch, I slice it ahead of time, lay the pieces on a tray, and toss some fresh berries on the side to make it pop.

Fun Twists

Toss in some chocolate chips with your peanut butter cups if you want three times the flavor. For a holiday vibe, I like to add a little cinnamon—half a teaspoon is enough. You could also stir in some chopped peanuts for a great crunchy touch.

Stay Soft

Wrap the loaf tight in plastic or keep it in a sealed container—bread stays delicious for 4 or 5 days on the counter. Want to store it longer? Freeze slices once they’re totally cool—wrap them up and pop in a freezer bag. Each slice thaws in twenty minutes or can be zapped in the microwave for 15 seconds.

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Home Baker Hacks

• Line your loaf pan with parchment that hangs over so you can just lift the bread right out
• Let eggs sit out until they’re not cold—it mixes in way better that way
• The riper your bananas, the sweeter and easier to mash they'll be

I’ve cranked out this peanut butter banana combo about twenty times since last year. It’s my go-to when I need something fast but showy. Peanut butter and banana just work—every time. My kids even started measuring my love by how often it shows up; if they see it every week, apparently I’m winning at parenting!

Recipe FAQs

→ Can I swap creamy peanut butter for crunchy?

Sure! Crunchy works fine and adds a nutty crunch to every bite. Stick to the same amount (1/2 cup), but know there’ll be little peanut bits throughout the bread.

→ When are my bananas perfect for this bread?

You’ll want bananas with dark, almost black peels, or plenty of brown spots. They should smell very sweet and be soft to the touch. The sweeter they are, the better the flavor!

→ What if I don’t have peanut butter cups on hand?

No problem at all! You can skip them for a simpler loaf or toss in chocolate chips, chopped nuts, or both to mix it up while keeping things delicious.

→ Why isn’t my banana bread baked through?

It might just need more time in the oven or maybe your bananas were too wet. Check the middle with a toothpick; it should come out mostly clean. If it’s browning too fast on top, lightly cover it with foil.

→ Can I bake this as muffins instead of a single loaf?

Totally! Pour it into muffin cups, filling them about two-thirds full. Keep the oven at 350°F but bake for around 18-22 minutes. Use a toothpick to make sure they’re done.

→ How can I make this loaf a bit healthier?

Cut sugar to 3/4 cup, swap half the flour for whole wheat, use natural peanut butter, and scale back the peanut butter cups to 4 ounces. You could also replace the oil with unsweetened applesauce to reduce fat.