>>
A moist, nutty quick bread that blends ripe banana, grated apple, and creamy peanut butter chips—perfect for breakfast, snack time, or a cozy dessert.
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.
Personally, my family’s reaction the first time I added grated apple was priceless—my partner declared it “like banana bread, but fancier.” Since then, it’s been our travel snack, picnic staple, and the loaf I bring when a neighbor needs comfort food. The first bite—warm, a little gooey from melted chips, and fragranced with vanilla—always gets requests for the recipe.
My favorite aspect of this loaf is how the grated apple brightens each bite and keeps the bread tender for days. I once made two loaves for a charity bake sale and swapped half the chips for butterscotch—the mixed loaf sold out first because the golden chips melted into gooey pockets that folks loved.
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.
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.
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.
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.
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.
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.
Use very ripe bananas (speckled with brown) for maximum sweetness and moisture; under-ripe bananas will produce a drier loaf.
Do not overmix after adding flour—stir until the dry streaks disappear to keep the crumb tender.
If the top browns too quickly, tent with foil during the last 10–15 minutes of baking to prevent over-browning while the center finishes cooking.
Grate the apple on the coarsest side of a box grater and don't squeeze out the juices; they add moisture and flavor.
Bring the egg and sour cream/Greek yogurt to room temperature before mixing to ensure a smooth batter and even rise.
This nourishing peanut butter apple banana bread recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Use an equal amount (1/4 cup) of sunflower seed butter and substitute peanut butter chips with carob or butterscotch chips to avoid peanuts.
The loaf keeps at room temperature for 48 hours, in the refrigerator for up to 5 days, and frozen for up to 3 months. Slice before freezing for convenience.
This Peanut Butter Apple Banana Bread recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Preheat oven to 350°F. Grease a 9x5-inch loaf pan and dust with flour or use floured cooking spray; set aside.
Whisk together the egg, light brown sugar, oil, granulated sugar, sour cream (or Greek yogurt), peanut butter, and vanilla in a large bowl until smooth.
Fold in the flour, baking powder, baking soda, and salt with a spatula or spoon just until combined—avoid overmixing to keep the crumb tender.
Gently fold in the mashed bananas and grated apple until distributed evenly through the batter.
Fold in the peanut butter chips, pour batter into the prepared pan, smooth the top, and bake for 60–65 minutes until a toothpick comes out clean or with a few moist crumbs.
Let the loaf cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing. Optionally glaze or serve with butter, peanut butter, or cream cheese glaze.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@whiskia on social media!
Silky ribbons of egg swirl through savory, peppery chicken broth, finished with sesame oil and fresh scallions. Cozy, nourishing, and on the table in 10 minutes.
A speedy, takeout-worthy chicken and broccoli stir-fry ready in 25 minutes — juicy chicken, crisp broccoli, savory sauce, and a touch of sesame oil for finishing.
A small-batch mocha cheesecake with an Oreo crust, silky coffee-scented filling, and whipped cocoa cream — perfect for special occasions or an indulgent weeknight dessert.
Leave a comment & rating below or tag @whiskia on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.
