Peanut Butter Lover’s Banana Bread

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 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. 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!

Everything you’ll need to make this peanut butter banana bread

This lovely peanut butter banana bread is perfectly moist and has just the right amount of sweetness. 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 crunchy or creamy peanut butter.
• 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 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 bread itself, and vegan butter if making the frosting.
• To make gluten-free: I think a 1:1 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 a mix of 1 cup all purpose flour and 3/4 cup whole wheat flour.

Can I swap the mix-ins and frosting?

Feel free to omit the chocolate chips and frosting, and/or fold in nuts like chopped walnuts or chopped peanuts. If you LOVE chocolate (and want a more indulgent treat), try topping the loaf with 1/2 batch of my Dad’s Chocolate Buttercream Frosting. YUM.

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. Then be sure to follow the dairy-free instructions above.

Alternatively, try my best ever vegan banana bread!

How to make peanut butter banana bread

1. Prep your pan. Start by lining a loaf pan with parchment paper and greasing it with cooking spray.
2. Mix the wet ingredients. Mix all of the wet ingredients together in a large bowl until they’re well combined.
3. Mix the dry. In a separate bowl, whisk together all of the dry ingredients.
4. 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 until a toothpick comes out clean.
5. Frost & serve. Make the frosting in an stand mixer (or in a bowl with a hand mixer) until it’s nice and fluffy, then frost your bread after it has completely cooled. Slice and enjoy!

Want to make muffins instead?

It’s so easy, and they seriously taste like peanut butter banana cupcakes with the frosting! Here’s how:

1. Add muffin liners to a muffin tin and spray the insides with nonstick cooking spray.
2. Prepare the batter as directed, then divide evenly between liners.
3. 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 unless substitutions are recommended.
• 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 the 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, because the sugars release and the bread gets sweeter!

Our favorite bread baking tools

• Kitchen scale
• Loaf pan
• Parchment paper
• Mixing bowls
• Whisk
• Wooden spoon

Get all of my go-to kitchen tools here!

Storing & freezing tips

Bake up this lovely loaf and freeze it for whenever you want a sweet treat or snack!

1. To store: 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.
2. To freeze: let the bread cool completely and don’t add the frosting. You can 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 by wrapping it well in plastic wrap and aluminum foil.
3. To serve: let the bread thaw at room temp for a few hours, or reheat slices in the microwave for about 30 seconds. Add the frosting once the bread is thawed!

More quick bread recipes you’ll love

• Spiced Apple Zucchini Bread with Cream Cheese Glaze
• Orange Gingerbread Swirl Loaf
• Healthy Pumpkin Bread with Maple Glaze
• Chickpea Flour Banana Bread (gluten-free!)
• Pistachio Poppy Seed Orange Yogurt Bread

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!

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Peanut Butter Lover's Banana Bread

4.80 from 15 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

ServesServes 12 servings

Incredible peanut butter banana bread filled with chocolate chips and topped with a fluffy peanut butter frosting. This peanut butter lover's take on traditional banana bread is deliciously moist, naturally sweetened with bananas and pure maple syrup, and makes the perfect snack or treat!

Ingredients

• Wet ingredients:
• 3 extra ripe large bananas, mashed (about 1 ⅓ cups mashed banana)
• 2 eggs
• ½ cup (128 grams) natural creamy or crunchy peanut butter
• ⅓ cup (104 grams) pure maple syrup (or sub ½ cup (or 107 grams) packed brown sugar or coconut sugar)
• ⅓ cup (80 grams) dairy-free milk of choice
• 2 teaspoons vanilla extract
• Dry ingredients:
• 1 ¾ cups (198 grams) whole wheat pastry flour or white whole wheat flour*
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• For the mix-ins:
• ⅓ cup (60 grams) chocolate chips, dairy free if desired, plus 2 tablespoons for sprinkling on top
• For the peanut butter frosting:
• 2 tablespoons butter, at room temperature (or sub vegan butter)
• 2 tablespoons natural creamy peanut butter
• ½ cup (60 grams) powdered sugar
• ½ teaspoon vanilla extract
• 1-2 tablespoons dairy-free milk of choice, to make the frosting creamy

Instructions

• Preheat the oven: to 350 degrees F. Line a 8 ½ x 4 ½ 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.

Recipe Notes

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 a 1:1 all purpose gluten-free flour would work well here.

*Flour substitution notes: white whole wheat flour or regular all purpose flour should also work well in this recipe. You can also use a mix of 1 cup all purpose flour and 3/4 cup whole wheat flour.

Nutrition

Serving: 1slice (with frosting)Calories: 265calCarbohydrates: 35gProtein: 7gFat: 12gSaturated Fat: 4gFiber: 4gSugar: 17g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on October 26, 2022, and republished on October 8th, 2026.