Simple Peanut Butter Banana Bread Recipe -
Simple Peanut Butter Banana Bread Recipe

Simple Peanut Butter Banana Bread

Recipe by  

"Classic banana bread with a generous helping of peanut butter makes this easy loaf a delicious breakfast treat or snack."

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Ingredients Edit and Save

Original recipe makes 1 4x8-inch loaf Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
  2. Beat peanut butter and shortening in a bowl. Gradually add sugar, beating until light and fluffy. Beat one egg into peanut butter mixture until completely blended before beating in the second egg. Stir in mashed banana.
  3. Combine flour, baking powder, salt, and baking soda in a bowl. Stir flour mixture into banana mixture alternately with buttermilk, mixing until batter is just blended. Pour batter into prepared loaf pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2013

I used melted butter instead of shortening and I threw in a half cup or so of mini chocolate chips. I made muffins out of this instead of one big loaf--I got 12 medium sized muffins out of one recipe. Baked at 350*, they were done at just over twenty minutes. Everyone loved this banana bread, we had over half gone for breakfast and the remaining muffins were gone by the end of the day.

Most Helpful Critical Review
Sep 18, 2013

I love peanut butter and bananas together. The best snack is a peanut butter and banana sandwich. When I saw this recipe, I knew I had to try it right away. It turned out very good; however, I thought that it would taste better than it did. I couldn’t really tell there was peanut butter in it. It has much more of a banana taste than I expected. I think maybe next time I will try to had peanut butter without making the batter to thick. I didn’t have a loaf pan so I used a 7 by 11 baking dish. I had enough batter to fill up the entire backing dish. I would suggest using two loaf pans when making this recipe because you will easily have enough batter. I found the bread to be incredibly dense and a little bit dry. My mom suggested adding banana pudding to the batter to make it denser. However, by doing that you will also be taking away more of the peanut butter tastes. All-in-all, this is a good recipe for peanut butter banana bread. My fiancée asked if next time we make it to add chocolate chips to make peanut butter chocolate chip banana bread.


12 Ratings

Apr 23, 2013

Only deviation from the recipe was sprinkling a handful of chopped peanuts on the top of the batter before it went into the oven. Texture was more cake-like rather than traditional bread-like, but plenty moist and tasty. Only one was very crumbly and difficult to slice; we ended up eating it with a fork. Both the peanut butter and the banana flavors come through, with not one dominating the other.*****UPDATE 4.23.13******The slicing issue may have been a result of the bread not cooled "completely" because it sliced just fine this morning (guess we were a little too eager to test it out).

Feb 10, 2014

I made these as muffins with 3/4 cup of mini chocolate chips. Tasted great! I didn't have buttermilk so I used three tablespoons of yogurt and one tablespoon of milk and mixed it together. I used butter instead of shortening. I also used two normal sized bananas to keep them moist and one teaspoon of vanilla. They filled the muffin hole to the top so I cooked them for 24 minutes at 350. The second time I made these, I used applesauce instead of butter, added a teaspoon of cinnamon and half a teaspoon of nutmeg and cooked them for 20 minutes at 350. They were perfect!

Sep 03, 2013

Very nice. Family LOVED these as muffins topped w Peanut Butter and Banana Frosting from this site. I used egg white substitute for the eggs (no one ever notices, so if you're watching calories in baking it's a great sub) and used sour milk instead of buttermilk, and otherwise left everything the same. I filled the muffin tins about 3/4 full and still got 16 rounded muffins out of this recipe. The muffins were done at about 25 minutes. They didn't brown much as muffins, though, so if I hadn't topped with frosting I'd suggest a topping of peanuts or something before going in the oven for visual appeal. As another reviewer commented, this results in a pretty smooth result, so if you like some fruit or nuts added into your bread/muffins I'd suggest using chunky peanut butter and/or adding in some dried fruit. Really, though, if you love banana bread and you love peanut butter, you will more than likely enjoy this recipe. Both are noticeable in this. Thanks for the recipe!

May 10, 2013

Delicious.. I made it exactly as written, and it baked in precisely one hour. Perfect consistency, moist in the middle with a hard, crunchy top and you could really taste the peanut butter. I had been searching for a peanut butter muffin recipe for a long time, to no avail, so having found this recipe, it will take the place of the peanut butter muffins I was searching for.

Mar 05, 2014

Delicious!! I also used melted butter instead of shortening. I folded in mini chocolate chips as well. I made these into muffins and they were great.

Jun 29, 2013

Got to eat this with a massive glass of milk. :) Topped with peanut bits. Yum!


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  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 37.9 g
  • 12%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 355 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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