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Moist Peanut Butter Banana Bread: An Easy, Comforting Loaf

Close-up of a moist loaf of peanut butter banana bread topped with a thick peanut butter glaze.
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I am so glad you are here. This recipe creates an incredibly moist peanut butter banana bread, perfect for using up those ripe bananas. It is simple to make and delivers big, comforting flavor.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium bananas)
  • 1/4 cup sour cream or plain Greek yogurt (for extra moisture)
  • 1/2 cup chocolate chips or chopped nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, peanut butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step helps incorporate air for a tender loaf.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gently mix in the mashed bananas and the sour cream (or yogurt) until just combined. Do not overmix.
  6. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed only until streaks of flour disappear. Stop mixing immediately.
  7. If using, fold in the chocolate chips or nuts gently with a spatula.
  8. Pour the batter into the prepared loaf pan and spread evenly. If you want a peanut butter swirl, dollop 2 tablespoons of extra peanut butter on top and gently swirl it in with a knife.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  10. Let the loaf cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Use bananas that are heavily spotted or almost black for the best sweetness and moisture in this ripe banana recipe.
  • For a richer flavor, you can substitute half of the butter with melted coconut oil.
  • If you skip the sour cream, the bread will still be good, but the sour cream is the secret to achieving that super moist banana bread texture people love.

Nutrition

Find it online: https://www.purecookingjoy.com/peanut-butter-banana-bread-moist-recipe/

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