This recipe for banana bread with peanut butter streusel takes the classic loaf to a new level using a combination of peanut butter powder and creamy peanut butter.

Loaf of banana bread on white platter on pink surface

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I love banana bread. In fact, I think it’s pretty clear we all do. I’ve tried all the classic add ins and variations: chocolate, walnuts, cinnamon, etc. But my favorite thing to spread on banana bread? Peanut butter. So why not combine the two, and throw in a crumbly, crunchy topping?

The bread itself is moist and kept simple: I wanted a high quality loaf without too much going on so the peanut butter streusel could really shine.

The streusel itself is pretty standard: flour, brown sugar, butter. But to get that strong peanut butter flavor, I swapped half of the butter for peanut butter and added powdered peanut butter.

What is powdered peanut butter, and where do I get it?

If you don’t have powdered peanut butter on hand, don’t stress, you can totally omit it. It just makes the streusel extra peanut buttery.

Powdered peanut butter is made from roasted peanuts that have been pressed to remove most of the oil and then ground into a fine powder. You can get it on Amazon, or I usually order mine from Thrive Market.

What bananas should be used for banana bread?

You want your bananas to be very, very, very ripe for this: practically black. Please don’t try to use a beautiful yellow banana for this recipe: you won’t have the same results! If you need to ripen some bananas and want to do it fast, I’ve read people have luck roasting them at 300 degrees F for 30 minutes. I haven’t tried this myself, but have seen the hack all over the interwebz and have had friends report success!

How to Make Banana Bread with Peanut Butter Streusel

This is a simple banana bread recipe, the magic comes from the streusel topping! To make the bread, you’ll need:

  • 2 cups (255 grams) flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 cup (1 stick) butter
  • 1 cup tightly packed (213 grams) brown sugar
  • 2 large eggs
  • 1/2 cup (113 grams) sour cream
  • 1 tbsp vanilla extract
  • 340 grams (2-3 depending on size) very ripe peeled bananas

You want all the dairy to be at room temperature. I know this is annoying – if you have an immersion circulator for sous vide, set it to 70 degrees and use it to quickly bring everything to temp!

Ingredients for banana bread on pink surface

I did this as a loaf but you can absolutely use this recipe to make muffins if you prefer, just reduce the cooking time to 25-30 minutes! To prepare the loaf pan, line with parchment paper that hangs over the edges of the long sides but not the short sides and grease well with cooking spray. To prepare a muffin tin, grease well with cooking spray, including the top.

Greased loaf pan with parchment paper on pink surface

You’ll start by whisking together all the dry ingredients.

Whisked dry ingredients in clear bowl on pink surface

Then cream together the brown sugar and butter. You’ll want to mix these on medium high speed for 4-5 minutes, until the mixture is fluffy and light in color. This can feel long and excessive but don’t cheat it! Next, you’ll add the eggs one at a time, completely mixing between egg additions. After this come the vanilla and sour cream, followed by the bananas which you’ll want to mix until there are no banana chunks left.

Over low speed, add the dry ingredients a bit at a time until fully incorporated, but don’t overmix or you’ll get a tough, chewy bread.

Step by step preparing batter on pink surface

The streusel topping is next, and it’s easy! All you need is:

  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/4 tsp kosher salt
  • 1 tbsp powdered peanut butter
  • 1 tbsp butter
  • 2 tbsp creamy peanut butter

Then take a fork, and press it until the mixture becomes crumbly. If you aren’t afraid to get your hands dirty, you can crumble with your fingers, too.

Pour the banana bread batter into your prepared loaf pan and then top with the streusel topping. If you’re feeling fancy, cut a banana in half long ways and lay it on top of the batter before adding the streusel crumble.

Peanut butter streusel topping on pink surface

Then bake for an hour and 15 minutes to an hour and 30 minutes, until completely cooked through and center no longer “jiggles” at 350 degrees F.

Can I make banana muffins with this recipe instead of banana bread?

Yes, you can! Just reduce the cooking time to 25-30 minutes, until the center of each muffin is baked through and no longer jiggles.

Want more banana recipes?

I’d love to hear how this loaf turned out for you and stay in touch! Follow me on Instagram so we can be friends: @aducksoven

You can also view this recipe as a step-by-step web story here. 

Banana bread on a white platter on a hot pink surface
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Get the Recipe:

Banana Bread with Peanut Butter Streusel

Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Yield: 15 servings
This recipe for banana bread with peanut butter streusel takes the classic loaf to a new level using a combination of peanut butter powder and creamy peanut butter.

Ingredients
 

Banana bread:

  • 2 cups 255 grams flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 cup 1 stick butter, room temperature
  • 1 cup tightly packed, 213 grams brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup 113 grams sour cream
  • 1 tbsp vanilla extract
  • 340 grams 2-3 depending on size very ripe peeled bananas

Peanut butter streusel:

  • 1/4 cup 32 grams flour
  • 1/4 cup 53 grams brown sugar
  • 1/4 tsp kosher salt
  • 1 tbsp powdered peanut butter
  • 1 tbsp butter
  • 2 tbsp creamy peanut butter

Instructions
 

  • Preheat oven to 350 degrees F.
  • Prepare a 9x5 inch loaf pan by lining with parchment paper so it hangs off the long sides of the pan but not the short. Grease thoroughly with cooking spray.
  • In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for 4-5 minutes, until light in color and fluffy.
  • Scrape down the sides of the bowl with a rubber spatula and add eggs one at time on medium-low speed, completely combining between each egg addition.
  • Scrape down the sides of the bowl and add sour cream and vanilla. Mix over medium-low speed until completely combined.
  • Scrape down the sides of the bowl and add the bananas and mix on medium-low until there are no visible banana chunks.
  • Scrape down the sides of the bowl. On low speed, gradually add in the dry ingredients until completely mixed, but do not over mix.
  • In a medium bowl, add all ingredients for the streusel and use a fork or your fingers to mix together until crumbly.
  • Pour the banana bread batter into your prepared pan. Top with streusel mixture.
  • Bake the bread for 1 hour 15 minutes to 1 hour 30 minutes, until completely baked through. You should be able to wiggle the loaf pan with no jiggling of the center of the loaf.
  • Remove from oven and place on wire rack to cool. Cool completely before serving.

Notes

To make banana muffins, thoroughly grease a muffin tin and reduce baking time to 25-30 minutes.
Course: Breakfast
Author: Chelsea Cole
Calories: 259kcal, Carbohydrates: 38g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 361mg, Potassium: 162mg, Fiber: 1g, Sugar: 21g, Vitamin A: 308IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 1mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.