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The Ultimate Jar-Saver Loaf

If your pantry looks anything like mine, there’s always just one more jar of peanut butter hiding in the back, waiting for its big break.
This peanut butter banana bread is that break.
It’s moist, rich, and tastes like a peanut butter cookie that decided to grow up and go to brunch.

I originally made this recipe to rescue a mountain of ripe bananas and a soon-to-expire peanut butter stash.
Now it’s a family favorite—perfect for breakfast, snack attacks, or that late-night “just one more slice” situation.

Why You’ll Love It

• Peanut Butter Power: A full cup gives this bread a nutty depth and hearty texture.

• Banana Magic: Overripe bananas bring natural sweetness and keep the crumb super moist.

• One Bowl Wonder: No fancy equipment—just whisk, fold, and bake.

• Freezer Friendly: Bake now, thank yourself later.

Ingredients

(Makes one 9×5 loaf)

• 1 cup creamy peanut butter (regular, not runny natural)

• 3 large ripe bananas, mashed (about 1½ cups)

• ½ cup unsalted butter, melted (or neutral oil)

• ¾ cup brown sugar, packed

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• Optional: ½ cup chocolate chips, chopped peanuts, or an extra swirl of peanut butter on top

Instructions

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.

2. In a large bowl, whisk together the melted butter, peanut butter, brown sugar, eggs, and vanilla until smooth.

3. Stir in the mashed bananas.

4. In a separate bowl, whisk the flour, baking soda, baking powder, and salt.

5. Fold the dry ingredients into the wet mixture until just combined. Batter will be thick and glorious.

6. Pour into the prepared pan. If you’re feeling extra, dollop a few spoonfuls of peanut butter on top and swirl with a knife.

7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean.

8. Cool in the pan for 10 minutes, then transfer to a rack. Slice and serve warm—or let it cool completely if you have that kind of self-control.

Storage Tips

• Room Temp: Wrap tightly and enjoy within 3 days.

• Freeze: Slice, wrap individually, and freeze up to 3 months.

• Reheat: A quick 20 seconds in the microwave makes it taste freshly baked.

Tips & Tweaks

• Storage: Wrap well and keep at room temp up to 3 days or freeze slices for 2–3 months.

• Double Batch: This freezes beautifully—make two loaves and future-you will sing your praises.

• Flavor Boost: Add cinnamon, a splash of bourbon, or a handful of toasted coconut if you’re feeling extra.

Greg’s Kitchen Notes

This bread plays well with friends—stir in chocolate chips, drizzle with honey, or serve warm with a smear of homemade jam.
It’s also a clever way to stretch your pantry staples when peanut butter is on the clock.