This Peanut Butter Apple Banana Bread has been a household favorite on slow Sunday mornings for as long as I can remember. I first adapted the recipe during a week when the fruit bowl was overflowing with spotty bananas and a few apples that needed using. The result was a loaf with a tender crumb, mild peanut butter warmth, and bright apple flecks that keep every slice interesting. It’s the kind of loaf that makes the kitchen smell like comfort and brings everyone to the table without asking.

I love this loaf because it sits at the intersection of pantry-friendly and special-occasion baking. It uses simple staples—flour, sugar, oil, and an egg—plus a jar of peanut butter and a handful of chips to make something unexpectedly decadent. The grated apple adds moisture and a faint freshness that balances the richness of the peanut butter. Over the years I’ve served it warm with softened butter and a drizzle of honey, or wrapped slices for lunchboxes. It’s forgiving, adaptable, and quick to mix together, which makes it one of my most-cooked comfort recipes.

Ingredients

• Egg: Use 1 large egg at room temperature so it blends into the batter smoothly and gives structure. Room-temp eggs incorporate more easily and help the loaf rise evenly.
• Brown sugar: 1/2 cup packed light brown sugar for a touch of molasses flavor and extra moisture. I often reach for Domino or C&H light brown sugar for consistent results.
• Vegetable oil: 1/3 cup canola or vegetable oil; liquid coconut oil may be substituted. Oil keeps the crumb tender and helps the loaf stay moist for days.
• Granulated sugar: 1/4 cup to balance the brown sugar and add a clean sweetness that lets the fruit and peanut butter shine.
• Sour cream: 1/4 cup (light is fine) or substitute plain Greek yogurt for a slightly tangy, creamy texture; this keeps the loaf soft and tender.
• Creamy peanut butter: 1/4 cup—choose a smooth variety you enjoy the taste of; this provides subtle peanut flavor throughout the loaf.
• Vanilla extract: 2 teaspoons for aromatic depth; real vanilla is ideal, but pure imitation will work in a pinch.
• All-purpose flour: 1 1/2 cups; King Arthur or Bob’s Red Mill gives consistently reliable texture.
• Baking powder & baking soda: 1/2 teaspoon each to help a balanced rise—don’t omit either.
• Salt: 1/2 teaspoon (or to taste) to enhance flavor and balance sweetness.
• Mashed ripe bananas: 1 cup (about 2 large or 3 small bananas)—very ripe bananas with brown speckles provide the best sweetness and moisture.
• Grated apples: 1 cup (about 2 small or 1 extra-large apple), grated on the coarsest side; unpeeled Gala works great and adds texture and subtle sweetness.
• Peanut butter chips: 1 cup—use peanut butter chips, butterscotch chips, or a mix for sweet pockets throughout the loaf.

Instructions

Prepare the pan and oven: Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and dust with flour, or use a floured cooking spray to ensure the loaf releases cleanly. Set aside while you assemble the batter so the oven stays at temperature. Mix wet ingredients: In a large bowl whisk together 1 large egg, 1/2 cup light brown sugar, 1/3 cup vegetable oil, 1/4 cup granulated sugar, 1/4 cup sour cream (or Greek yogurt), 1/4 cup creamy peanut butter, and 2 teaspoons vanilla extract until homogenous. Whisk until the sugars have started to dissolve and the peanut butter is evenly dispersed. Add dry ingredients: Sift or whisk 1 1/2 cups all-purpose flour with 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Fold the dry mix into the wet with a spatula, stirring just until combined—stop when you no longer see streaks of flour to avoid overmixing and a dense crumb. Fold in fruit: Gently fold 1 cup mashed ripe bananas and 1 cup coarsely grated apple into the batter until evenly distributed. The banana provides sweetness and structure while the apple adds moisture and a hint of brightness. Stir in chips: Fold in 1 cup peanut butter chips (or a combination of peanut butter and butterscotch chips) until just combined. Reserve a handful of chips to sprinkle on top if desired for visual appeal. Fill pan and bake: Turn the batter into the prepared loaf pan, smoothing the top lightly. Bake for 60 to 65 minutes (I bake about 63 minutes) until the top is golden, the center is set, and a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter. If the top browns too quickly, loosely tent with foil for the last 10 to 15 minutes. Cool and finish: Allow the loaf to cool in the pan for approximately 15 minutes before turning out onto a wire rack to cool completely. Cooling finishes the set of the crumb and makes slicing neater. Optionally glaze or serve with softened peanut butter, honey butter, or cream cheese glaze.

Storage Tips

Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container. At room temperature it will remain soft for about 48 hours; to extend life keep it in the refrigerator for up to 5 days—bring slices back to room temperature or warm gently before serving. For freezing, wrap individual slices in plastic and place them in a zip-top bag; freeze for up to 3 months. Reheat frozen slices in a toaster or microwave for 20–30 seconds to revive that just-baked warmth.

Ingredient Substitutions

If you need to modify the loaf, swap Greek yogurt 1:1 for sour cream. Use 1/3 cup liquid coconut oil for a subtly tropical note or keep neutral vegetable oil for the purest flavor. To make it nut-free, replace peanut butter with sunflower seed butter and use carob or butterscotch chips instead of peanut butter chips. Whole-wheat pastry flour can replace up to half the all-purpose flour for more fiber—expect a slightly denser crumb.

Serving Suggestions

Serve warm with a smear of peanut butter or a spoonful of honey butter; a dollop of vanilla Greek yogurt is excellent for breakfast. Pair slices with a hot cup of coffee or a glass of milk for a classic combination. For brunch, slice thick and serve alongside scrambled eggs and fresh fruit. A light cream cheese glaze transforms the loaf into a dessert-worthy treat for weekend guests.

Cultural Background

Quick breads like this one are rooted in 19th-century domestic baking traditions where quick chemical leaveners replaced yeast for convenience. Combining fruit with nut pastes is a modern American twist—banana bread surged in popularity during wartime and economic hardship for its use of inexpensive staples. Adding apples and peanut butter is a regional, home-kitchen innovation that reflects the improvisational nature of American baking, where flavors from the pantry meet seasonal produce.

Seasonal Adaptations

Fall: stir in 1 teaspoon cinnamon and a pinch of nutmeg and top with chopped toasted pecans. Winter: fold in 1/2 cup dried cranberries for brightness. Summer: use very ripe bananas and swap in 1 cup diced peaches instead of apples for a lighter fruit note. Holidays: add 1/4 cup chopped dark chocolate to replace chips for a richer loaf.

Meal Prep Tips

Make two loaves and freeze one for later: bake, cool completely, wrap tightly in plastic and foil, and label with the date. Pre-slice the loaf before freezing so you can pull out just what you need. For weekly breakfasts, portion slices into individual containers with a small smear of nut butter and a banana—a ready-to-go energy boost for busy mornings.

Every time I bake this loaf it brings small moments of joy—neighbors dropping by, kids sneaking a slice, or a quiet coffee break alone. Try it warm with a pat of honey butter and I promise it will become one of those comforting, made-again-and-again recipes.