Peanut butter swirl Banana bread

A delectable, moist peanut butter banana bread is the perfect afternoon treat and leftovers make for great lunchbox fillers.
Course Baking
Cuisine American
Keyword Baking, Banana bread recipe, Peanut butter banana bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 Servings (Makes 1 standard banana loaf)
Calories 387kcal
Author Alida Ryder


  • 125 g butter room temperature
  • 200 g (1 cup) sugar
  • 2 eggs
  • 350 g (approximately 3-4 large) soft bananas approximately 4 large bananas
  • 1 teaspoon vanilla extract
  • 250 g (2 cups) flour
  • 2 teaspoons baking powder
  • 1 cup peanut butter


  • Pre-heat the oven to 180°C (356°F) and grease and line a loaf cake tin.
  • In a mixing bowl, cream together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time and add the bananas and vanilla extract. Mix well.
  • Sift in the flour and baking powder and fold in.
  • Place 1-2 cups of the batter in a smaller bowl then mix in the peanut butter.
  • Place the plain banana bread batter in the prepared tin then dollop in the peanut butter-flavoured batter.
  • With a knife or the back of a spoon, swirl the two batter together. Take care not to mix too much, you don't want the batters to blend together completely.
  • Place the loaf tin in the oven and bake for 50-60 minutes until a skewer inserted comes out clean. If the loaf is browning too much, simply place a piece of foil over it approximately 40 minutes in to the baking time.
  • Remove the baked loaf out of the oven and allow to cool in the tin for 20 minutes before turning out onto a cooling rack. Allow to cool completely.
  • Serve with lashings of butter.


Calories: 387kcal | Carbohydrates: 43g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 209mg | Potassium: 326mg | Fiber: 5g | Sugar: 22g | Vitamin A: 431IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg