There is nothing quite like the scent of comfort baking filling the kitchen, is there? When life throws curveballs, like dietary restrictions, finding that perfect, soul-soothing recipe is crucial. My approach to creating this incredible Peanut Butter Banana Bread was born out of necessity and nostalgia. I remember so clearly my youngest son’s celiac diagnosis; I was desperate for something comforting that he could safely eat. I dug out my avó’s old baking notes, mashed those perfectly spotted bananas, and that sweet, nutty aroma instantly transported me back to those cozy afternoons downstairs.
After a bit of trial and error—because gluten-free baking requires a little patience!—we nailed it. Now, this loaf is moist, family-friendly, and adaptable for everyone. As a Gluten-Free Chef, my goal is always connection through food, and this bread truly does that. It’s proof you never have to cut out the treats!
Why This Peanut Butter Banana Bread is a Family Favorite
For us, this isn’t just another sweet bread; it’s our go-to comfort food that fits right into our busy lives. It hits all the right spots, especially when needing those quick, wholesome bites. Trust me, once you try it, you’ll understand why it keeps coming out of my oven!
- It’s the ultimate easy after school snacks solution—ready in a flash!
- The flavor profile—peanut butter meets banana?—is incredibly rich and satisfyingly high in flavor.
- This recipe is a dream because it’s so easily adaptable for our family’s dietary needs, like switching to gluten-free flours.
- Thanks to the yogurt and peanut butter, it offers a nice little energy boost, making it perfect for those seeking protein snack ideas.
When you bake this loaf, you’re stocking up on goodness. You can see all my other tried-and-true family recipes over here at my recipe index!
Essential Ingredients for Perfect Peanut Butter Banana Bread
To get that perfect, comforting consistency, you really need to pay attention to what you put in first. We are looking for ripeness here, friends! Make sure those bananas are seriously spotty—I mean brown, almost black! That’s when they are perfectly sweet and mash up beautifully. You need about three large ones, mashed well, to give us that natural base flavor.
Next up, we get cozy with the fats and moisture. We use coconut oil, but honestly, melted butter works fine too if that’s what you have on hand. Then comes the Greek yogurt—this is key for keeping the bread tender, especially when we start talking about making it gluten-free later on. Oh, and don’t forget the peanut butter! Make sure it’s the creamy kind. The chunky stuff throws off the texture of the batter too much.
You’ll also need our dry helpers: all-purpose flour, baking powder, baking soda, and just a pinch of salt to keep things balanced. Finally, nobody can skip the chocolate chips; three-quarters of a cup goes right into the batter, and save a couple of tablespoons to sprinkle on top before it bakes. Yum!
Ingredient Notes and Substitutions for Your Peanut Butter Banana Bread
This is where I get to be a little bit of a mad scientist, which I love! The beauty of this Peanut Butter Banana Bread is how forgiving it is if you have allergies or just don’t have certain items. If you’re out of all-purpose flour, grab that oat flour or any gluten-free blend you like; it works totally fine, though GF flours can sometimes make the texture a touch denser, so keep an eye on it!
If you or someone you’re baking for can’t do peanuts, go for it with almond butter or sunflower seed butter—just be aware that swapping nut butters might slightly change the final moisture level or flavor profile. We also use light brown sugar, but you can absolutely use any sugar substitute here if you are cutting back on calories. Seriously, check out my notes section; I’ve mapped out how to make this vegan too, using flax eggs and plant-based yogurt. It’s all about getting that delicious loaf, no matter what!
Equipment Needed for Making Peanut Butter Banana Bread
Okay, you don’t need a ton of fancy gadgets for this recipe, which I love! You absolutely must have a standard 9×5 loaf pan ready to go. Grab your trusty whisk for mixing up those wet ingredients quickly, and a good spatula for folding everything gently without overmixing that batter.
And make sure you have a wire rack nearby for cooling. Trying to slice it while it’s still hot guarantees crumbles, and nobody wants that!
Step-by-Step Instructions for Your Peanut Butter Banana Bread
Alright, let’s get baking! First things first, preheat that oven to 350°F. This is essential. While it heats up, prep your 9×5 loaf pan—I always line mine with parchment paper where the ends hang over a bit, or just give it a really good spray with baking oil. It makes getting the loaf out so much easier later!
Now for the wet stuff. We start by mashing those sweet, ripe bananas—remember, the mushier the better for flavor! Get them mixed up with the brown sugar until they look sort of sandy. Then, whisk in the eggs, the yogurt, the coconut oil, that wonderful creamy peanut butter, and the vanilla extract until everything is just smooth. Use a whisk here; it helps incorporate the fat a little better than a spoon.
Time for the dry ingredients. In a separate bowl, you’ll whisk together your flour, baking powder, baking soda, and salt. Now, here is where I always pause and think back to my avó. She taught me the cardinal rule: never overmix! Pour the dry mixture into the wet ingredients, grab your spatula, and just fold until you see no more flour streaks. That’s it! If you keep mixing like you’re trying to whip cream, your bread will turn out tough, and we want tender comfort! Fold those chocolate chips in right at the very end.
Pour that beautiful batter into your prepared pan, sprinkle the reserved chocolate chips across the top—makes a great finishing touch—and pop it into the oven. It needs about 50 to 55 minutes. I’ve linked my detailed guide on how I manage gluten-free loaves so you can see exactly how temperature affects the bake right here.
Once that toothpick comes out clean, let it chill in the pan for about 20 minutes before trying to wrestle it out onto a wire rack to cool completely. If you slice it too soon, it tends to collapse under its own weight, especially when it’s packed with goodies like peanut butter. We want height!
Baking Tips for the Best Peanut Butter Banana Bread Results
I could talk baking tips all day, but let’s stick to the essentials for this loaf, shall we? These little tricks make all the difference between okay and absolutely divine, so pay attention!
- Use the Mushiest Bananas: Seriously. The darker the skin, the sweeter and more flavorful your bread will be. Undermushy bananas lead to dry spots, and we can’t have that in a good banana loaf.
- Room Temp Yogurt Matters: When combining your wet ingredients, make sure your yogurt isn’t straight-from-the-fridge cold. Slightly warmer yogurt incorporates better with the melted coconut oil, leading to a smoother base batter.
- The Toothpick Test Plus Sight Check: Don’t just rely on the toothpick! After 50 minutes, peek in. The bread should look set, and the edges should have slightly pulled away from the sides of the pan. That’s your visual cue that it’s almost done! Check out more tips for making incredible loaves like this one from my friend over at Healthy Fitness Meals.
Exploring Banana Loaf Variations of Peanut Butter Banana Bread
Now that you’ve mastered our core Peanut Butter Banana Bread, it’s time to play with those incredible banana loaf variations! This recipe is sturdy enough to take on just about anything you throw at it. If chocolate chips feel too heavy, try swapping them out for finely chopped walnuts or pecans. The crunch against that creamy peanut butter texture is just fantastic.
For a warmer, slightly spicy profile, don’t hesitate to add half a teaspoon of cinnamon and maybe a tiny dash of nutmeg to your dry ingredients. It pairs surprisingly well with the richness of the peanut butter. Think of it as turning your snack into a cozy afternoon treat!
Another favorite little trick I use when I have extra time is drizzling a little bit of melted peanut butter on top right after it comes out of the oven, letting it set as it cools. It amps up that peanut butter dessert flavor beautifully. Remember, these loaves are perfect for meal prepping, too, so feel free to test out a new mix-in idea every week!
Serving Suggestions for Peanut Butter Banana Bread
How you eat your slice of Peanut Butter Banana Bread totally sets the mood for the day! If I’m making this as a quick grab-and-go option—which is often, especially when the kids need quick after school snacks—I just serve it plain, maybe while still slightly warm the first day.
However, if you want to turn this into a true treat that doubles as a great morning boost—hello, protein snack ideas—you have to try a few pairings. A thin layer of cream cheese on a toasted slice is divine. Or, if you’re feeling fancy, a side of plain Greek yogurt sprinkled with a little granola gives you a nice textural contrast.
Since this loaf already has that wonderful nutty richness, it doesn’t need much doctoring up. But, if you’re serving it after dinner, a tiny drizzle of honey or maple syrup over the top really brings out the sweetness of the bananas. You can find lots of great breakfast inspiration on my breakfast category page!
Storage and Reheating Instructions for Peanut Butter Banana Bread
Keeping homemade bread fresh is always a balancing act, especially when it’s packed with moisture like this one is. If you plan to eat the whole loaf within two days, just keep it tightly wrapped in plastic wrap or tucked inside an airtight container right on your counter. The oil and sugar help keep it moist, but the counter is fine for a short time.
If you know you won’t finish it within 48 hours, slice it first! Wrap individual slices tightly in plastic wrap and pop them into the freezer. They freeze beautifully, I promise. When you want one, just pull a slice out.
To reheat, the microwave is my secret weapon for a quick fix. Wrap the slice in a damp paper towel—this traps the steam—and heat it for about 15 to 20 seconds. That little bit of moisture brings it right back to that fresh-from-the-oven softness. If you’re using the toaster oven, watch it closely, as too much heat dries it out too fast.
Frequently Asked Questions About Peanut Butter Banana Bread
Can you make this Peanut Butter Banana Bread vegan?
Yes, absolutely! I walk through the process in my notes, but basically, you need to swap the eggs with flax eggs (ground flax mixed with water works wonders) and ensure your yogurt is plant-based, like coconut or almond yogurt. Always use dairy-free chocolate chips, too!
What is the best type of peanut butter to use for Peanut Butter Banana Bread?
I strongly recommend a standard creamy peanut butter for the best texture in this recipe. Natural peanut butters often separate and can make the batter a little oily. If you use natural, make sure to stir it really well so the oil is fully incorporated before adding it to the wet mixture.
Is this Peanut Butter Banana Bread considered a good protein snack ideas option?
It really is! Because we use Greek yogurt, which is loaded with protein, and the generous scoop of peanut butter, each slice packs a nice punch compared to a standard sweet bread recipe. It holds you over much longer than something made with just flour and sugar would.
Can I use different types of sugar in this recipe?
You sure can! While the light brown sugar adds a lovely molasses depth, you can easily use granulated white sugar or even coconut sugar if you have it. And if you’re using artificial sweeteners, make sure they are designed for baking, so they hold up to the heat.
How long does the batter keep if I need to bake it later?
It’s best if you bake this sooner rather than later! The baking soda needs the acid from the yogurt and bananas to react right away. If you must wait, keep the batter covered tightly in the fridge for up to 12 hours, but know that it might come out slightly denser. If you have any questions about your bake, please feel free to reach out on my contact page!
Share Your Peanut Butter Banana Bread Creations
I’m so excited for you to try this loaf! It’s my go-to when I need a taste of home, and I hope it brings that same comfort to your kitchen. Once you’ve baked your loaf, I would absolutely love to hear how it turned out!
Did you stick with the chocolate chips, or did you try one of those delicious banana loaf variations? Leave a rating and a comment below with your favorite adaptations or modifications. We all learn so much from each other’s experiences, especially in the world of gluten-free baking! If you take a picture of your gorgeous loaf—maybe alongside a cup of coffee—tag me on social media. Seeing your baking triumphs always makes my day, and you can learn more about me and my philosophy on my About Page!
Exploring Banana Loaf Variations of Peanut Butter Banana Bread
Now that you’ve mastered our core Peanut Butter Banana Bread, it’s time to play with those incredible banana loaf variations! This recipe is sturdy enough to take on just about anything you throw at it. If chocolate chips feel too heavy, try swapping them out for finely chopped walnuts or pecans. The crunch against that creamy peanut butter texture is just fantastic.
For a warmer, slightly spicy profile, don’t hesitate to add half a teaspoon of cinnamon and maybe a tiny dash of nutmeg to your dry ingredients. It pairs surprisingly well with the richness of the peanut butter. Think of it as turning your snack into a cozy afternoon treat!
Another favorite little trick I use when I have extra time is drizzling a little bit of melted peanut butter on top right after it comes out of the oven, letting it set as it cools. It amps up that peanut butter dessert flavor beautifully. Remember, these loaves are perfect for meal prepping, too, so feel free to test out a new mix-in idea every week! You can see my favorite recipe using nuts as a topping right over here.
Serving Suggestions for Peanut Butter Banana Bread
How you eat your slice of Peanut Butter Banana Bread totally sets the mood for the day! If I’m making this as a quick grab-and-go option—which is often, especially when the kids need quick after school snacks—I just serve it plain, maybe while still slightly warm the first day.
However, if you want to turn this into a true treat that doubles as a great morning boost—hello, protein snack ideas—you have to try a few pairings. A thin layer of cream cheese on a toasted slice is divine. Or, if you’re feeling fancy, a side of plain Greek yogurt sprinkled with a little granola gives you a nice textural contrast.
Since this loaf already has that wonderful nutty richness, it doesn’t need much doctoring up. But, if you’re serving it after dinner, a tiny drizzle of honey or maple syrup over the top really brings out the sweetness of the bananas. You can find lots of great breakfast inspiration on my breakfast category page!
Storage and Reheating Instructions for Peanut Butter Banana Bread
Keeping homemade bread fresh is always a balancing act, especially when it’s packed with moisture like this one is. If you plan to eat the whole loaf within two days, just keep it tightly wrapped in plastic wrap or tucked inside an airtight container right on your counter. The oil and sugar help keep it moist, but the counter is fine for a short time.
If you know you won’t finish it within 48 hours, slice it first! Wrap individual slices tightly in plastic wrap and pop them into the freezer. They freeze beautifully, I promise. When you want one, just pull a slice out.
To reheat, the microwave is my secret weapon for a quick fix. Wrap the slice in a damp paper towel—this traps the steam—and heat it for about 15 to 20 seconds. That little bit of moisture brings it right back to that fresh-from-the-oven softness. If you’re using the toaster oven, watch it closely, as too much heat dries it out too fast.
Frequently Asked Questions About Peanut Butter Banana Bread
I know everyone has their own quirks when they bake, so let’s dive into some of the questions I get asked most often about this Peanut Butter Banana Bread. I’ve tried to cover the basics here, but if you have a weird question about swapping ingredients, send me a message; my contact page is always open!
Is this Peanut Butter Banana Bread considered a good protein snack ideas option?
It really is! I designed this recipe to be way more wholesome than your standard sweet treat, which is why I love calling them protein snack ideas! We use Greek yogurt, which is high in protein, and then we add in that full half-cup of peanut butter. Honestly, that combination keeps you feeling full and energized way longer than a plain old cake would. It’s perfect for that 3 PM slump!
Can I make this Peanut Butter Banana Bread vegan?
Yes, you absolutely can! I included the substitution notes, but just to reiterate: for a fully vegan loaf, you need to watch three things. First, use a plant-based yogurt substitute, like a thick coconut or soy yogurt. Second, swap your standard chocolate chips for chocolate chips marked vegan or dairy-free. Third, forget the eggs and use flax eggs—that’s just two tablespoons of ground flaxseed mixed really well with four tablespoons of water. Let it sit for five minutes to gel up before you add it to your wet ingredients!
What’s the best banana ripeness level for this loaf?
Listen to me: bananas should look like they are about to be thrown out! I mean it! They need to be covered in dark brown or black spots. Those black spots mean the starches have converted into natural sugars, making them incredibly sweet. If your bananas are only yellow, your bread will taste bland, and you’ll probably feel the need to dump in extra sugar, which we don’t want. Mushy bananas give you the best moisture and flavor, period.
Can I use natural, runny peanut butter instead of creamy?
You can, but you have to be careful! Natural peanut butter often separates, leaving oily liquid peanut butter on top. If you use that, you must vigorously whisk the thin, oily part back into the solid part until it’s as close to creamy as you can get it. If you don’t, the oil often separates during baking, and you end up with a greasy bread pocket, which is never fun when you are hoping for chewy peanut butter desserts!
Share Your Peanut Butter Banana Bread Creations
I’m so excited for you to try this loaf! It’s my go-to when I need a taste of home, and I hope it brings that same comfort to your kitchen. Once you’ve baked your loaf, I would absolutely love to hear how it turned out!
Did you stick with the chocolate chips, or did you try one of those delicious banana loaf variations? Leave a rating and a comment below with your favorite adaptations or modifications. We all learn so much from each other’s experiences, especially in the world of gluten-free baking! If you take a picture of your gorgeous loaf—maybe alongside a cup of coffee—tag me on social media. Seeing your baking triumphs always makes my day, and you can learn more about me and my philosophy on my About Page!
Peanut Butter Banana Bread
Ingredients
Equipment
Method
- Preheat the oven to 350°F and line a 9×5 loaf pan with parchment paper or baking oil spray.
- In a bowl, mash the 3 large ripe bananas. Add the 1/2 cup light brown sugar, 2 large eggs, 1/2 cup Plain Greek Yogurt, 1/3 cup Coconut oil, 1/2 Cup Creamy peanut butter, and 2 teaspoons Vanilla Extract. Use a whisk to combine all the ingredients thoroughly.
- Pour in the 1 1/2 cups All-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Use a spatula to mix to incorporate. Do not overmix.
- Add in the 3/4 cup dark chocolate chips and fold again.
- Pour the batter into the prepared pan, top with the remaining chocolate chips, and bake for 50 to 55 minutes or until a toothpick inserted comes out clean.
- Allow the bread to cool for 20 minutes before removing it from the pan. Let it cool for another 10 minutes on a wire rack. Slice and serve.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Gluten-Free Chef & Latin Cuisine Innovation Specialist
My youngest son’s celiac diagnosis at four changed everything. Suddenly, all those traditional Brazilian and Portuguese recipes from my avó needed to be completely reimagined without losing their soul.
After graduating from Johnson & Wales and working Miami’s Latin fusion scene, my son’s diagnosis became my calling. How do you make gluten-free empanadas that taste like childhood? Over eight years, I’ve developed 320+ gluten-free recipes celebrating authentic Latin flavors using cassava flour and plantain alternatives.
My gluten-free empanada recipe won “Best Appetizer” at the 2023 Miami Gluten-Free Food Festival. I ran “Sabores Sin Gluten,” a catering business serving Miami’s Latino community—quinceañeras, family gatherings, all the celebrations that matter.
Food is culture, and everyone deserves to experience the joy of sharing traditional family meals, regardless of dietary restrictions.