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Super Moist Peanut Butter Banana Bread (Easy One-Bowl Method)

A golden brown loaf of chocolate chip peanut butter banana bread sitting on a white plate.
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Make this incredibly moist peanut butter banana bread using a simple one-bowl method. This recipe combines ripe bananas and creamy peanut butter for a tender, flavorful loaf perfect for breakfast or a satisfying snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy for variation)
  • 3 very ripe large bananas, mashed (about 1 1/2 cups)
  • 1/2 cup chocolate chips (optional, for variation)

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, and salt. Set the dry ingredients aside.
  3. In a large bowl, use an electric mixer or a sturdy whisk to beat the softened butter, peanut butter, and brown sugar together until the mixture is light and creamy. This step helps create a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas to the wet mixture and mix until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. A few streaks of flour are acceptable.
  7. If using, gently fold in the chocolate chips.
  8. Pour the batter into the prepared loaf pan. For a peanut butter swirl effect, you can 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 bread 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 nearly black for the best moisture and sweetness in this ripe banana recipe.
  • For a protein bread boost, substitute 1/4 cup of the flour with oat flour or add 1/4 cup of protein powder with the dry ingredients.
  • If you prefer a dairy-free banana bread, substitute the butter with coconut oil and use your preferred non-dairy milk.
  • This bread stays moist for days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://daisyrecipe.com/peanut-butter-banana-bread-moist-easy-recipe/