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A golden-brown loaf of peanut butter apple banana bread is sliced on a rustic wooden board, revealing soft interior with apple chunks.
Daniel

Peanut Butter Apple Banana Bread

A comforting twist on a classic, this moist banana bread is loaded with creamy peanut butter, sweet apples, and warm cinnamon spice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.75 cups light brown sugar packed
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
Wet Ingredients & Add-ins
  • 3 ripe bananas mashed, about 1 cup
  • 2 large eggs room temperature
  • 0.5 cups creamy peanut butter
  • 0.5 cups unsalted butter melted (1 stick)
  • 1 tsp vanilla extract
  • 1 small apple peeled, cored, and finely diced (about 1 cup)

Equipment

  • 9x5 inch Loaf Pan
  • Large mixing bowls
  • Whisk
  • Rubber spatula

Method
 

Prep
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, baking soda, salt, and ground cinnamon until well combined. Make sure there are no lumps of brown sugar.
  3. In a separate medium bowl, mash the ripe bananas thoroughly with a fork. Add the eggs, creamy peanut butter, melted butter, and vanilla extract. Whisk until everything is smoothly incorporated.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold until *just* combined. Be careful not to overmix the batter; a few streaks of flour are okay. Gently fold in the finely diced apple.
  5. Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.
  6. Let the banana bread cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. Slicing too early can cause it to crumble.

Notes

Overripe bananas are key for the best flavor and moisture – look for ones with plenty of brown spots! Don't overmix your batter; stirring just until the flour disappears will result in a tender, moist loaf. This bread keeps well at room temperature in an airtight container for up to 3 days, or can be frozen for up to 3 months (slice first for easy thawing!).