Peanut Butter Banana Loaf Cake

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If you love peanut butter and bananas, this Peanut Butter Banana Loaf Cake is the perfect bake for you! It’s moist, nutty, and naturally sweetened with ripe bananas, making it an irresistible treat for breakfast, snack time, or even dessert.

The combination of creamy peanut butter and overripe bananas creates a rich, flavourful loaf that’s soft, tender, and packed with goodness in every bite. Plus, it’s super easy to make with simple ingredients you probably already have in your kitchen.

Let’s get baking!

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Why you’ll like this peanut butter banana loaf cake

• Moist & Flavourful – The perfect balance of peanut butter richness and natural banana sweetness makes every bite incredibly delicious.
• Easy to Make – No fancy techniques or equipment needed! Just mix, bake, and enjoy!
• Great for Any Time of Day – Whether for breakfast, a midday snack, or dessert, this loaf is always a good idea.
• Customisable – Use crunchy peanut butter for extra texture, swap sour cream for yogurt, or add chocolate chips for a fun twist.
• Minimal Ingredients, Maximum Taste – Made with simple pantry staples, yet it delivers big on flavour.

My go-to favourite

Smooth Peanut Butter

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Ingredients in peanut butter banana loaf cake

• Peanut Butter – One of the main ingredients in this recipe. Make sure to choose a high quality one because it affects the final bakes directly. I use smooth peanut butter creates a soft texture, but you can use crunchy if you prefer more bite.
• Oil – Any neutral oil like vegetable or canola works best.
• Milk – I use semi-skimmed milk.
• Vanilla Extract – Enhances the sweetness and overall depth of flavour.
• Sour Cream (or Yogurt) – Adds moisture and a slight tang, making the loaf soft and tender. Greek yogurt is a great substitute.
• Eggs – I use large eggs.
• Light Brown Sugar – Adds sweetness with a hint of caramel flavour, complementing the peanut butter and bananas. If you don’t have, you can use caster sugar instead.
• Bananas – The star ingredient! Overripe bananas add natural sweetness, moisture, and flavour. The riper, the better.
• All purpose flour
• Baking Powder & Baking Soda
• Salt
• Crushed Salted Peanuts (Optional) – Sprinkled on top for a little crunch and a salty contrast to the sweetness.

How to make peanut butter banana loaf cake

Here are some key tips for making the perfect peanut butter banana loaf cake ! Be sure to scroll down to the printable recipe card for the ingredient amounts and watch my step-by-step video tutorial for a complete guide to learn how to make this delicious cake!

• Step 1: Mix peanut butter and oil until all well blended.
• Step 2: Add milk and vanilla extract. Mix well.
• Step 3: Whisk in sour cream (or yoghurt).
• Step 4: Add eggs, one at a time, whisk it until well incorporated before adding the next.

• Step 5: Add light brown sugar and mix well.
• Step 6: Add mashed bananas, the riper, the better.
• Step 7: Sift in flour, baking powder and baking soda.
• Step 8: Before stir in the dry ingredients, add in salt to enhance the flavour.

• Step 9: Use a spatula to gently mix the dry ingredients in.
• Step 10: Mix until just combined, ensuring no dry flour remains.
• Step 11: Sprinkle crushed salted peanuts on top.
• Step 12: Gently pressing the crushed salted peanuts into the batter with the handle of a spatula. Then bake in preheated oven for 53 – 57 minutes or an inserted skewer comes out clean. For your reference, mine took 55 minutes. Keep an eye on it, you may need to cover the top of the cake with a sheet of foil to prevent it from browning too much.

• Step 13: Once it’s done, remove from the oven. Let the cake sit in the pan for about 15 minutes. When it is cooled enough to touch, move it onto a wire rack.
• Step 14: Remove the slightly cooled cake from the pan and allow it to cool for around an hour before slicing it.
• Step 15: After an hour waiting, slice the cake.
• Step 16: Enjoy it with a cup of your favourite coffee! Yum!

Tips for making the BEST peanut butter banana loaf cake

• Use Overripe Bananas – The riper, the better! Overripe bananas add more sweetness and moisture to the loaf. Look for bananas with deep brown spots.
• Smooth vs. Crunchy Peanut Butter – Smooth peanut butter creates a soft, even texture, while crunchy peanut butter adds small peanut pieces for extra bite. Either works, depending on your preference.
• Measure Ingredients Accurately – Especially the flour! I like using kitchen scale rather than measuring spoons.
• Don’t Over mix the Batter – Over mixing can lead to a tough loaf. Stir gently until the ingredients are just combined, with no visible streaks of flour.
• Sift the Dry Ingredients – This helps aerate the flour and evenly distribute the baking powder and baking soda for a better rise.
• Press Peanuts Gently Into the Batter – If adding crushed salted peanuts on top, lightly press them into the batter with the back of a spoon to keep them from falling off during baking.
• Let It Cool Before Slicing – Allow the loaf to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. This prevents crumbling and ensures a perfect texture.

How to serve peanut butter banana loaf cake

• Classic Slice – Enjoy a warm or room-temperature slice on its own with a cup of coffee or tea.
• With a Spread – Add a slather of extra peanut butter, honey, or even a bit of butter for extra richness.
• Toasted – Lightly toast a slice for a crisp edge and warm, nutty flavour.
• With Ice Cream – Serve with a scoop of vanilla or chocolate ice cream for a decadent dessert.
• As a Breakfast Treat – Serve with Greek yogurt and a sprinkle of granola for a wholesome start to the day.
• Make It a Dessert – Add whipped cream and chopped nuts for a fancy touch.

How to store this peanut butter banana loaf cake

• At Room Temperature – Store the loaf in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for up to 3 days in a cool, dry place.
• In the Refrigerator – For longer storage, keep it in an airtight container in the fridge. This will help it stay fresh for up to a week. Let it come to room temperature before serving for the best texture.
• In the Freezer – Wrap individual slices or the whole loaf in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw at room temperature or warm up a slice in the microwave for a few seconds before serving.

I stored mine in an airtight container at room temperature, and it was gone in less than three days! If you somehow manage to save a few slices, you can refrigerate or freeze them for later. :))

Check out the video tutorial

Recipe Frequently Asked Questions

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Did you make this recipe?

Let me know if you try out this recipe – I love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below!

Peanut Butter Banana Loaf Cake

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• Author: Bakabee
• Prep Time: 20 mins
• Cook Time: 55 mins
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (8 slices) 1x
• Category: afternoon tea, cakes, desserts, snacks
• Method: Bake
• Cuisine: European, Western

Print Recipe

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Description

This Peanut Butter Banana Loaf Cake is the perfect blend of sweet, ripe bananas and rich, creamy smooth peanut butter. It’s moist, soft, and packed with nutty flavour in every bite, making it the perfect treat for any time of day.

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Ingredients

Scale 1x2x3x

• 175 g peanut butter (smooth)
• 60 ml vegetable oil
• 45 g light brown sugar
• 270 g overripe bananas (around 3 medium bananas)
• 2 eggs
• 245 g all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 142 g sour cream
• 40 ml milk
• 1 tsp vanilla extract
• 45 g crushed salted peanuts (optional for topping)

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Instructions

1. Preheat your oven to 175°C (350°F). If using a non-stick loaf tin, no need to line it. Otherwise, grease and line your pan with parchment paper.
2. Mash the bananas with a fork until smooth and set aside. 
3. In a large bowl, whisk together the peanut butter and oil until smooth. Stir in the milk, vanilla extract, and sour cream until combined.
4. Add in the eggs, one at a time, mixing well after each addition. Then, add the light brown sugar and mix until fully incorporated.
5. Add the mashed bananas and mix them in well.
6. Place a sift on top of the mixing bowl, sift in together the flour, baking powder, and baking soda. Then add the salt.
7. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, ensuring no dry flour remains.
8. Pour the batter into the (prepared) loaf tin. Sprinkle crushed salted peanuts on top, gently pressing them into the batter with the handle of a spatula or the back of a spoon to prevent them from popping up during baking.
9. Bake in the preheated oven for 53-57 minutes, or until a toothpick inserted into the center comes out clean.  For your reference, mine took 55 minutes. 
10. Let the cake cool in the pan for about 15 minutes. Once cool enough to handle, remove from the pan and allow it to cool completely on a wire rack for at least an hour before slicing. This allows the loaf cake to settle and prevents crumbling or a sticky interior (it’s torture but worth the wait!).

Enjoy your peanut butter banana loaf cake with a cup of coffee or tea! This will keep well and for subsequent days, it’s delicious toasted and served with butter.

Notes

• Watch my video tutorial here to see how easy it is to make.

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Nutrition

• Serving Size: 1 slice
• Calories: 319 kcal
• Sugar: 11g
• Sodium: 3396mg
• Fat: 15.6g
• Saturated Fat: 2.2g
• Carbohydrates: 38.5g
• Fiber: 1.8g
• Protein: 7.2g
• Cholesterol: 94mg

Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛

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