Peanut Butter-Swirl Banana Bread

Peanut butter and bananas collide perfectly in this super-soft and moist quick bread. Sure to bring positive reviews from any banana bread-lover!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 loaves (16 slices each)


  • 3/4 cup coconut sugar or brown sugar
  • 1/2 cup butter softened
  • 2 large eggs
  • 4 large bananas mashed (about 2 cups)
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons creamy peanut butter


  1. Preheat oven to 350F. Lightly grease two 9-in loaf pans. Set aside.
  2. In a large bowl, whisk sugar and butter until smooth. Beat in eggs, mashed banana, buttermilk, and vanilla until incorporated.
  3. In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Add dry mixture to liquid, gently stirring until just combined.
  4. Divide half of batter between greased loaf pans. Drop 3 tablespoons peanut butter over top into each pan. Top with remaining batter. Using a knife, gently swirl peanut butter into batter. (do not overswirl)
  5. Bake banana bread at 350F 40-45 minutes or until a toothpick inserted in middle comes out clean. Cool bread in pans on a wire cooling rack 1 hour before removing from pans.

Recipe Notes

Store bread in an airtight container at room temperature up to 4 days.