Peanut Butter Spiced Banana Bread with Crunchy Peanuts

Quick Recipe Version (TL;DR)

• Yield: 10 slices
• Prep Time: 15 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 3 very ripe bananas, mashed (about 1 1/2 cups / 360 g)
• 2 large eggs, room temperature
• 1/2 cup (130 g) creamy peanut butter
• 1/4 cup (60 ml) neutral oil
• 1/2 cup (100 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (80 ml) plain yogurt or sour cream
• 2 tsp vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda + 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp each ground nutmeg and ground ginger
• Pinch ground cloves (optional)
• 1 cup (130 g) roasted peanuts, roughly chopped, divided
• 1 tbsp coarse sugar (turbinado or demerara), optional topping

Do This

• 1. Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
• 2. Mash bananas in a large bowl; whisk in eggs, peanut butter, oil, sugars, yogurt, and vanilla until smooth.
• 3. In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
• 4. Gently fold dry ingredients into wet just until no dry streaks remain.
• 5. Fold in 3/4 cup chopped peanuts. Scrape batter into pan; smooth the top.
• 6. Sprinkle remaining 1/4 cup peanuts and coarse sugar on top. Bake 55–65 minutes, until a toothpick comes out with just a few moist crumbs.
• 7. Cool in pan 15 minutes, then transfer to a rack to cool completely before slicing.

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Why You’ll Love This Recipe

• Peanut butter and bananas team up for a rich, nostalgic flavor with a gentle warmth from cozy baking spices.
• Packed with plenty of chopped roasted peanuts for a satisfying crunch in every slice.
• Moist, tender crumb that stays soft for days, thanks to mashed bananas, peanut butter, and yogurt.
• Simple, one-bowl-friendly method that is perfect for home bakers of any skill level.

Grocery List

• Produce: Very ripe bananas (3 medium)
• Dairy: Eggs, plain yogurt or sour cream
• Pantry: Creamy peanut butter, neutral oil, light brown sugar, granulated sugar, all-purpose flour, baking soda, baking powder, fine salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves (optional), roasted peanuts, coarse sugar (turbinado or demerara, optional), vanilla extract

Full Ingredients

For the Peanut-Butter Spiced Banana Bread

• 3 very ripe bananas, mashed (about 1 1/2 cups / 360 g)
• 2 large eggs, at room temperature
• 1/2 cup (130 g) creamy peanut butter (not natural stir-in if you want the most stable texture)
• 1/4 cup (60 ml) neutral oil (canola, sunflower, or light olive oil)
• 1/2 cup (100 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (80 ml) plain full-fat yogurt or sour cream
• 2 tsp pure vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt or table salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch ground cloves (optional, for extra warmth)

For the Peanut Crunch Topping

• 1 cup (130 g) roasted peanuts, roughly chopped, divided
• 1 tbsp coarse sugar (turbinado or demerara), optional but adds a lovely crunch and sparkle

Step-by-Step Instructions

Step 1: Prep your pan and oven

Position a rack in the center of your oven and preheat to 350°F (175°C). Lightly grease a 9×5-inch (23×13 cm) loaf pan with oil or nonstick spray. For easiest removal, line the pan with a strip of parchment paper that overhangs the long sides like a sling, then lightly grease the parchment as well. This helps the soft loaf release cleanly after baking.

Step 2: Mash the bananas and mix the wet ingredients

Peel the bananas and place them in a large mixing bowl. Using a fork or potato masher, mash until mostly smooth with just a few small lumps. You should have about 1 1/2 cups (360 g) mashed banana.

Add the eggs, peanut butter, oil, brown sugar, granulated sugar, yogurt (or sour cream), and vanilla extract to the bowl. Whisk until the mixture is smooth and well combined, with no streaks of peanut butter remaining. The batter will be thick, creamy, and fragrant.

Step 3: Whisk together the dry ingredients

In a separate medium bowl, add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and the pinch of cloves (if using). Whisk thoroughly to distribute the leavening and spices evenly. This step helps prevent pockets of baking soda or spices and ensures the warm flavors are consistent throughout the loaf.

Step 4: Combine the wet and dry ingredients

Tip the dry mixture into the bowl with the wet mixture. Using a spatula or wooden spoon, gently fold the two together. Begin in the center and sweep your spatula outward and around the bowl, turning the bowl as you go. Stop folding as soon as you no longer see dry flour. The batter should be thick and slightly lumpy from the bananas; avoid overmixing, which can make the bread dense and tough.

Step 5: Fold in the chopped peanuts and prepare the topping

Measure out the chopped roasted peanuts, reserving about 1/4 cup (roughly 30 g) for the top. Fold the remaining 3/4 cup (about 100 g) into the batter just until evenly distributed. The peanuts will add crunch and a toasty, nutty depth to each bite.

Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved 1/4 cup chopped peanuts evenly over the surface. If using, sprinkle the coarse sugar over the top as well. This creates a beautifully crackly, caramelized crust.

Step 6: Bake until golden and set

Place the loaf pan on the center rack of the preheated oven. Bake for 55–65 minutes, or until the bread is deeply golden brown and a toothpick or thin skewer inserted into the center comes out with a few moist crumbs but no wet batter.

If the top is browning too quickly before the center is done, loosely tent the loaf with a piece of foil for the last 10–15 minutes of baking. Ovens vary, so begin checking at the 50-minute mark and adjust as needed.

Step 7: Cool, slice, and serve

Remove the pan from the oven and place it on a wire rack. Let the banana bread cool in the pan for 15 minutes to set the structure. Then, use the parchment sling to gently lift the loaf out onto the rack. Peel away the parchment and allow the loaf to cool completely—at least 45 minutes more—before slicing. This helps the interior finish setting and makes for clean, even slices.

Slice into 10 thick pieces. Serve plain, or warm slightly and spread with extra peanut butter or a little softened butter if you like.

Pro Tips

• Use very ripe bananas. The skins should be heavily freckled or mostly brown. Riper bananas mean a moister loaf and deeper banana flavor.
• Do not overmix. Once you add the dry ingredients, mix gently just until the flour disappears. Overmixing develops gluten and can lead to a tough, rubbery texture.
• Check doneness correctly. Insert a toothpick or skewer into the center of the loaf, not near the edges. A few moist crumbs are perfect; wet batter means it needs more time.
• Chop peanuts unevenly for better texture. A mix of smaller bits and a few larger chunks creates a more interesting crunch throughout the bread.
• Rest before slicing. It is tempting to cut in right away, but giving the loaf time to cool keeps it from crumbling and helps the flavors settle and intensify.

Variations

• Chocolate chip peanut-butter banana bread: Fold 1/2–3/4 cup (85–130 g) semisweet or dark chocolate chips into the batter along with the peanuts for a richer, dessert-like loaf.
• Swirled peanut butter top: After adding the batter to the pan, warm 2–3 tbsp peanut butter until pourable, drizzle over the top, and swirl gently with a knife before adding the chopped peanuts.
• Less sweet, more banana-forward: Reduce the granulated sugar to 2 tbsp and keep the 1/2 cup brown sugar for a loaf with a stronger banana flavor and just a hint of caramel sweetness.

Storage & Make-Ahead

Once completely cooled, wrap the banana bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week; bring slices to room temperature or warm them briefly in a low oven or microwave before serving.

To freeze, slice the loaf and wrap each slice individually in plastic wrap, then place the wrapped slices into a freezer-safe bag or container. Freeze for up to 3 months. Thaw slices at room temperature for about 30 minutes or gently reheat from frozen in a low oven (300°F / 150°C) for 10–15 minutes.

Nutrition (per serving)

Approximate values per slice (1 of 10): about 340 calories, 17 g fat, 40 g carbohydrates, 3 g fiber, 20 g sugars, and 9 g protein. Values will vary based on specific ingredients and brands used.