Pretty much every time I bake banana bread there’s a 99.9% chance I’m spreading creamy peanut butter on top of my slice. I mean, what could be better than a warm slice of banana bread (with chocolate chips, of course) slathered with PB and maybe a sprinkle of sea salt?
Nothing. Except maybe this brand new amazing peanut butter banana bread with fluffy peanut butter frosting and chocolate chips in every bite.
This banana bread is for the true peanut butter lovahhhs like myself who can’t help but add PB to everything. Baking with peanut butter is actually pretty tricky because it tends to dry out in the oven, but after I perfected this peanut butter banana cake a couple of years back I knew this bread would be a success.
And OMG success is an understatement. It’s deliciously moist, perfectly sweet, and filled with true peanut butter + chocolate flavor. I’ve included plenty of ways to customize it, plus instructions for turning it into muffins so have fun with this one and leave a comment when you make it! Promise you’ll be in love.
Everything you’ll need to make this peanut butter banana bread
This lovely peanut butter banana bread is perfectly sweet thanks to ripe bananas and maple syrup, and is easy to keep dairy free and even gluten free. Here’s everything you’ll need to make it:
- Bananas: the key to the sweetness in this banana bread is to use super ripe bananas with lots of brown spots.
- Eggs: you’ll need 2 eggs in this bread recipe.
- Peanut butter: for all of the peanut butter lovers, of course! Feel free to use all natural creamy or crunchy peanut butter. Use the code ‘AMBITIOUS15’ for 15% off my favorite peanut butter brand, Wild Friends!
- Maple syrup: for a little additional sweetness we’re adding in some pure maple syrup.
- Milk: you’ll also need milk for some extra moisture. I like to use dairy free milk but feel free to use any milk you’d like.
- Flour: whole wheat pastry flour (or white whole wheat flour) gives the bread the perfect fluffy texture.
- Baking staples: don’t forget the vanilla extract, baking soda, and salt! I also like to add cinnamon for extra coziness.
- Mix-ins: because what’s a peanut butter banana bread without chocolate chips?! You’ll fold them right into the batter and sprinkle them on top of the bread before baking.
- For the frosting: I LOVE adding this fluffy, peanut butter frosting for an extra treat. It’s made with butter, peanut butter, powdered sugar, vanilla, and a little milk.
Recommended ingredient swaps
I know I’ll get tons of questions about substitutions in this recipe, so I’ve laid out what I can and cannot recommend for substituting:
- To make dairy free: be sure to use dairy free milk and dairy free chocolate chips in the recipe. Also, use a dairy free/vegan butter if making the frosting.
- To make gluten free: I think an all purpose gf flour would work well here.
- For the maple syrup: you can also use 1/2 cup packed brown sugar or coconut sugar.
- For the flour: feel free to use all purpose flour or 1 cup all purpose flour and 3/4 cup whole wheat flour.
Can I leave out the mix-ins and frosting?
Sure! If you’d like to have regular, plain peanut butter banana bread feel free to omit the chocolate chips and the frosting. The bread will still be delicious! You could even stir in nuts like chopped walnuts or chopped peanuts.
Can I make it vegan?
I haven’t tried making a vegan version of this bread but let me know if you do in the comments! I think flax eggs should work well. Learn how to make flax eggs here! Then be sure to use dairy free milk and chocolate chips throughout the recipe and use vegan butter in the frosting.
Alternatively, try my best ever vegan banana bread!
How to make peanut butter banana bread
- Prep your pan. Start by lining an 8 1/2 x 4 1/2 inch loaf pan with parchment paper and greasing it with cooking spray.
- Mix the wet ingredients. Mix all of the wet ingredients together in a large bowl until they’re well combined.
- Mix the dry. In a separate bowl whisk together all of the dry ingredients.
- Make the batter & bake. Add the flour mixture to the wet and mix until just combined. Then fold in the chocolate chips, pour it into your pan and bake it up until a toothpick comes out clean.
- Frost & serve. Make the frosting in an electric mixture until it’s nice and fluffy, then frost your completely cooled bread, slice and enjoy!
Try making peanut butter banana muffins
Sure! To make peanut butter banana muffins simply:
- Spray a 12 cup muffin tin with nonstick cooking spray or use muffin liners. To be safe, I always spray the inside of the liners too.
- Prepare the batter as directed, then divide evenly between liners.
- Bake for 20-25 minutes at 350 degrees F or until a tester comes out clean. Let the muffins cool completely before adding the frosting to each one.
Don’t forget these banana bread tips
With these easy tips & tricks you’ll have perfectly fluffy, moist peanut butter banana bread every time:
- Follow the recipe. The best way to ensure the success of this healthy peanut butter banana bread is to follow the recipe and use the exact ingredients as written.
- Use overripe bananas. Using bananas that have LOTS AND LOTS of brown spots and are very soft will help keep this bread both sweet, moist and delicious. Trust me.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
- Don’t overmix the batter. Over-mixing the batter will create tough bread. You only need to mix until the ingredients are just combined.
- Try it the next day. Banana bread is always best the day after it’s baked, as the sugars release the bread gets sweeter!
How to store peanut butter banana bread
Feel free to store this bread in an airtight container at room temp for one day, then transfer it to the refrigerator for up to 5 days.
Freeze it for later
Bake up this lovely loaf and freeze it for whenever you want a sweet treat or snack!
- To freeze: let the bread cool completely and either cut it into slices before placing it in an airtight container or freezer-friendly bag in the fridge, or freeze the whole loaf for up to 3 months. I recommend frosting the bread before serving.
- To serve: let the peanut butter banana bread thaw at room temp for a few hours. You can do the same with the individual slices, or you can reheat them in the microwave for about 30 seconds.
More quick bread recipes you’ll love
Get all of my bread recipes here!
I hope you love this amazing peanut butter banana bread recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Peanut Butter Lover’s Banana Bread
Total Time 1 hour 5 minutes
The best peanut butter banana bread filled with chocolate chips and topped with a fluffy peanut butter frosting. This easy peanut butter chocolate chip banana bread is deliciously moist, naturally sweetened with ripe bananas and pure maple syrup, and makes the perfect snack or treat!
- Wet ingredients:
extra ripe large bananas, mashed (about 1 1/3 cups mashed banana)
creamy or crunchy peanut butter (I use Wild Friends)
pure maple syrup (or sub ½ cup packed brown sugar or coconut sugar)
dairy free milk of choice
- Dry ingredients:
whole wheat pastry flour or white whole wheat flour*
- For the mix-ins:
chocolate chips, dairy free if desired, plus 2 tablespoons for sprinkling on top
- For the peanut butter frosting:
butter, at room temperature (or sub vegan butter)
creamy peanut butter (just peanuts + salt)
dairy free milk of choice, to make the frosting creamy
Preheat the oven: to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking.
Mix the wet ingredients: In a large bowl mix together the mashed banana, eggs, peanut butter, maple syrup, milk and vanilla extract to a bowl until well combined.
Mix the dry ingredients: In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix. Fold in the chocolate chips, if using.
Bake: Add banana bread batter into the prepared pan. Bake for 45-60 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan for 10 minutes, then remove and transfer to a wire rack to finish cooling.
Make the frosting: Once bread is cool, make your frosting: in the bowl of an electric mixer, add the softened butter and peanut butter and whip on high until light and fluffy. Add powdered sugar, vanilla and 1 tablespoon of milk. Beat slow at first, then increase speed to high and beat for approximately two minutes. Frosting should be nice and creamy, if you want it extra creamy, add another ½ tablespoon of milk and beat again. Spread over the bread and top with additional chocolate chips. Serves 12.
To make dairy free: be sure to use dairy free milk and dairy free chocolate chips in the recipe. Also, use a dairy free/vegan butter if making the frosting.
To make vegan: I haven’t tried making this version vegan but let me know if you do in the comments! I think flax eggs should work well.
To make gluten free: I think an all purpose gf flour would work well here.
*Flour substitution notes: white whole wheat flour or all purpose flour should also work well in this recipe. You can also do 1 cup all purpose flour and ¾ cup whole wheat.
Servings: 12 servings
Serving size: 1 slice (with frosting)
Saturated fat: 3.6g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats