Peanut Butter Apple Banana Bread — Jazz up regular banana bread with peanut butter and apples! A perfect combo that tastes amazing together!! Fast, easy, no mixer required, and a hit with everyone!
PB Apple Banana Bread Recipe
Peanut butter and apples go together. Peanut butter and bananas go together. Apples and bananas go together. It all works so well together.
This apple banana bread recipe combines some of my favorite ingredients into one super soft, moist loaf that’s filled with harmonious flavors and wonderful textures in every bite. I have over 40 different recipes for banana bread and dozens more for banana muffins and banana cakes, but I’ve never tried this combo and I’m so glad I did.
The peanut butter flavor doesn’t overwhelm the homey taste of banana bread, with some apple flavor coming through. It’s a fast, easy, no mixer recipe and because I used oil there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer it.
Baking with bananas and apples adds so much moisture that it’s impossible to have a dry loaf. Throw in peanut butter and peanut butter chips and you’re destined for success. My family said this is the best banana bread I’ve ever made. Until next month. But for now, I’ll take the compliment.
What’s in PB Apple Banana Bread?
To make this one bowl banana bread recipe, you’ll need:
- Egg
- Light brown sugar
- Canola oil
- Granulated sugar
- Sour cream
- Creamy peanut butter
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda
- Salt
- Mashed bananas
- Grated apple
- Peanut butter chips
How to Make PB Apple Banana Bread
This is such a quick banana bread recipe and it requires minimal effort to make! Simply whisk together the sugar and the wet ingredients, then gently stir in the dry ingredients. Fold in the mashed bananas, grated apple, and peanut butter chips.
Turn the batter into a greased 9×5-inch loaf pan, then bake until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
If desired, you can serve this peanut butter apple banana bread with Peanut Butter, Honey Butter, Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze.
How to Store Banana Bread
This PB apple banana bread can be stored at room temperature for up to 1 week, or in the freezer for up to 6 months.
Tips for Making Apple Banana Bread
I recommend using a store-bought peanut butter like Jif or Skippy for this one bowl banana bread recipe rather than a natural or homemade peanut butter. Natural peanut butters are usually too oily for this recipe.
Note that your bananas should be quite ripe when you mash them. The riper they are, the moister and sweeter they’ll be.
You may need to tent the pan with a sheet of foil draped loosely over it in the last 10 to 15 minutes of baking to prevent the top and sides from becoming overly browned before the center cooks through. Baking times will vary based on moisture content of bananas, apples, climate, and oven variances.
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Peanut Butter Apple Banana Bread
Ingredients
- 1 large egg
- ½ cup light brown sugar, packed
- ⅓ cup canola or vegetable oil, liquid-state coconut oil may be substituted
- ¼ cup granulated sugar
- ¼ cup sour cream, lite is okay; or Greek yogurt may be substituted
- ¼ cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt, or to taste
- 1 cup mashed ripe bananas, about 2 large or 3 small bananas
- 1 cup grated apples, about 2 small or 1 extra-large grated on the coarsest blade of a box grater; I used unpeeled gala apples
- 1 cup peanut butter chips, butterscotch chips or a mix-and-match combination of peanut butter and butterscotch chips may be used
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first seven ingredients, through vanilla, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Add the bananas, apples, and fold gently to combine.
- Add the peanut butter chips and fold gently to combine.
- Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
- Bake for about 60 to 65 minutes (I baked 63 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. **
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
- Optionally, serve with or glaze with Peanut Butter, Honey Butter, Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze.
Notes
- **Tip – Tent the pan with a sheet of foil draped loosely over it in the last 10 to 15 minutes of baking to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of bananas, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
- Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
- Adapted from The Best Strawberry Bread and Zucchini Banana Bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Browned Butter Buttermilk Banana Bread with Strawberry Butter – The browned butter and buttermilk add richness, softness, and moisture, and the strawberry butter makes it that much better!
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The Best Strawberry Banana Bread – Super soft, moist bread with tons of juicy strawberries! Easy, no-mixer recipe, and the best use for ripe bananas!
PLEASE PLEASE put in conversion links as “cup” means NOTHING in Europe, need PROPER weight, lb/oz or qm/kg. Americans do not have world exclusivity & not 1st time I’ve made this comment :/
I simply do not cook nor bake by weight nor do I use the metric system. I don’t know it, it’s not my native “language” so to speak.
I use actual cups. I am American and that is how I grew up cooking and baking. You can always use a tool to convert any recipe worldwide these days – very easy. Or if you know that 1 “American” cup of flour is X grams or X ounces, then you don’t even need to look it up anymore.
Just made this and man is it good!! I used chocolate and butterscotch chips instead of peanut butter chips. So yummy!!
I love love love love this recipe! This is my first time making it. As far as sour cream I didn’t have any so I subsituted it with cream cheese and let me tell ya! It just melts in my mouth to the point where I’m drooling! I will definitely make this recipe again. Thank you for the recipe Ms. Averie, I really enjoyed doing this recipe. 10 stars!!
I love love love love this recipe! This is my first time making it. As far as sour cream I didn’t have any so I subsituted it with cream cheese and let me tell ya! It just melts in my mouth to the point where I’m drooling! I will definitely make this recipe again. Thank you for the recipe Ms. Averie, I really enjoyed doing this recipe. 10 stars!!
I am glad this turned out wonderfully for you and you love it and will definitely make it again! Glad that cream cheese worked in place of the sour cream, too.
Sorry, not for me. I tried it because I love most of your recipes, and I’m a huge fan of peanut butter and bananas. It’s very moist, but I find the peanut butter takes over. maybe I should not have used the Pb chips, but I find you don’t taste the apple at all and I used 2, and barely even taste the banana. I wouldn’t make this again, but I will try the strawberry one next. I loved the blueberry banana recipe.
Sorry, not for me. I tried it because I love most of your recipes, and I’m a huge fan of peanut butter and bananas. It’s very moist, but I find the peanut butter takes over. maybe I should not have used the Pb chips, but I find you don’t taste the apple at all and I used 2, and barely even taste the banana. I wouldn’t make this again, but I will try the strawberry one next. I loved the blueberry banana recipe.
Glad you loved the blueberry banana recipe and sorry this one was not for you. It’s pretty PB-dominant which it doesn’t sound like you enjoyed but thanks for trying the recipe.
Love this recipe. So moist and full of flavor. Will be making this one again. I did add some chopped nuts, cuz to me it’s not banana bread unless there are nuts.
Love this recipe. So moist and full of flavor. Will be making this one again. I did add some chopped nuts, cuz to me it’s not banana bread unless there are nuts.
Thanks for the 5 star review and glad you loved it and will make it again!
If i just have natural peanut butter do you think I should cut back on the canola oil a little to balance out the oil in the pb?
yes
Tried this out today to bring some variety from my usual banana bread (which seems to be the food of Corona Quarantine). Came out excellent! Moist and full of flavor :)
Made the recipe as is ( with sour cream) except for using chocolate chips instead of PB chips because I didn’t have any on hand. Love how PB flavor is subtle but not overpowering, and the flavors all complement each other.
Apple sauce is a good substitute for some of the mashed bananas if you don’t have enough
Tried this out today to bring some variety from my usual banana bread (which seems to be the food of Corona Quarantine). Came out excellent! Moist and full of flavor :)
Made the recipe as is ( with sour cream) except for using chocolate chips instead of PB chips because I didn’t have any on hand. Love how PB flavor is subtle but not overpowering, and the flavors all complement each other.
Apple sauce is a good substitute for some of the mashed bananas if you don’t have enough
Tried this out today to bring some variety from my usual banana bread (which seems to be the food of Corona Quarantine). Came out excellent! Moist and full of flavor :)
Made the recipe as is ( with sour cream) except for using chocolate chips instead of PB chips because I didn’t have any on hand. Love how PB flavor is subtle but not overpowering, and the flavors all complement each other.
Apple sauce is a good substitute for some of the mashed bananas if you don’t have enough
Thanks for the 5 star review and glad it came out great and that also the applesauce tip, good to know it worked!
Oh just made this recipe peanut butter apple banna bread…the aroma thhe smell is fantastic and the result of the taste of the bread wow yummilicious though ut my first time to bbaked this. A little longer of baking time….but it worths. Thanks so much for this beautiful and healtylicious recipe. God bless and more power Ms. Averie :)
Thanks for the 5 star review and glad it was wonderful!
This was the most delicious recipe! I used up my 3 frozen bananas, one gnarly looking apple ( I think it was a golden delicious) and left over chocolate chips. I baked it in one huge 9”x5” aluminum loaf pan for 65”. It raised nicely then fell, but everyone still devoured it and raved about it! I like how it’s super moist. This is a keeper. I hope to figure out how to convert it to almond flour for allergy reasons. Thank you.
Thanks for the 5 star review and glad this turned out delicious for you!
I like this recipe for it’s simplicity, and flexibility. I only had two ripe bananas, and one overripe gala apple, but that worked just fine. Also added 1/4 cup of coconut, just because. Instead of grating, I ran the apple through my onion chopper with the fine grid size, as I thought the slightly larger apple chunks might be entertaining. (Plus I almost always manage to leave some skin on the box grater–I kinda hate those things.) I forgot the salt initially, but hit the mini loaves at about 30 minutes with a pinch of coffee flavored Sitka Sea Salt, just for kicks and giggles. Wanted to catch them before the tops set up too much to hold onto the salt flakes:-) My oven took about 50 minutes to get the mini loafs done nicely. Got about a 15-20% rise from the dough, so 3/8″ headspace in the pans was just right. This is a keeper. And a fool around with recipe–my favorite kind.
My renter and my lady friend raved about their individual loaves. What? Free banana bread? Hell yeah!
Thanks for the 5 star review and glad that this is a keeper! And agreed, you can totally play around with the recipe, given of course you have a semi-idea of how to bake :) Some people definitely need to just make as written, but you sound like you know your way around the kitchen for sure!
Just tried this as had 5 over ripe bananas & 5 eating apples of unknown source, made double quantity with half coconut oil, half rapeseed oil & crunchy peanut butter, no chips as couldn’t find in UK, 2 loaves came out super!
Thanks for the 5 star review and I’m glad that you were able to customize this recipe based on what you had available and that it turned out great for you!