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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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sliced peanut butter banana bread on a cooling rack

Peanut Butter Banana Bread

Posted by: Ari Laing

This classic banana bread recipe is updated with creamy swirls of peanut butter! It stays incredibly moist thanks to some Greek yogurt, and is perfect eaten as is or turned into an elegant french toast (YEP!) Either way, this peanut butter banana bread recipe is the best ever and sure to become your family's favorite.

recipe +-

Posted by: Ari Laing
4 slices of banana bread stacked on a cooling rack
Print Recipe
5 from 2 votes

Peanut butter banana bread

Classic banana bread is updated with creamy swirls of peanut butter throughout! This loaf is super moist and flavorful -- perfect every single time!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Bread
Cuisine: American
Keyword: banana bread with greek yogurt, homemade banana bread, how long to bake banana bread, how to make banana bread, ingredients for banana bread, peanut butter banana bread
Servings: 8 servings
Calories: 362kcal


  • 3 overripe bananas mashed
  • 1 ½ cups cake flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 6 Tbsp unsalted butter melted
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs (room temperature)
  • ½ cup Greek yogurt
  • 1 tsp vanilla bean paste
  • ½ cup creamy peanut butter


  • Preheat oven to 350 F and line an 8"x4" loaf pan with parchment paper. Spray with nonstick baking spray, then set aside.
  • In a large bowl, whisk together bread flour, baking soda, and salt.
  • In a separate bowl, whisk together butter and sugars until thoroughly combined, about 1-2 minutes. Add mashed bananas, eggs, greek yogurt, and vanilla bean paste, then whisk until smooth.
  • Gently fold dry ingredients into wet ingredients just until barely combined and no streaks of flour remain. Pour half of banana bread mixture into prepared loaf pan.
  • Place peanut butter in a microwave safe bowl (I use a 2 cup measuring cup) and heat for 30-45 seconds in a microwave until smooth and creamy. Pour have of melted peanut butter on top, then use a clean knife to swirl into the batter. Repeat with remaining banana bread batter and peanut butter, swirling again with a clean knife. 
  • Bake in the center of a preheated oven for 50-55 minutes, or until a cake tester inserted into the cake comes out clean. Rest for 10 minutes before moving to a cooling rack. Allow to cool completely before slicing.


Serving: 1slice | Sodium: 532mg | Calcium: 46mg | Vitamin A: 339IU | Sugar: 22g | Fiber: 2g | Potassium: 184mg | Cholesterol: 76mg | Calories: 362kcal | Saturated Fat: 8g | Fat: 18g | Protein: 10g | Carbohydrates: 41g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!