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Peanut Butter Honey Banana Bread

This Peanut Butter Honey Banana Bread recipe is moist, peanut butter-y, naturally sweetened w/ honey & bananas, & topped w/ a honey roasted peanut streusel.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Keyword: easy, peanut butter and honey, streusel topping
Servings: 18 people - 1 loaf + 6 muffins
Calories: 307kcal
Author: Jennifer Debth


Dry ingredients

  • 2 cups all purpose flour
  • 1/2 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Wet ingredients

  • 1/4 cup unsalted butter melted and cooled slightly
  • 1 1/4 cup honey
  • 1/2 cup creamy peanut butter
  • 1/3 cup buttermilk room temperature
  • 1/2 tablespoon vanilla extract
  • 1 large egg room temperature
  • 1 1/4 cup mashed ripe banana about 4 bananas


  • 2 tablespoons rolled oats
  • 1/3 cup all-purose flour
  • 1 cup honey roasted peanuts
  • 1/4 teaspoon cinnamon
  • 1/4 cup unsalted butter melted and cooled slightly
  • 1/4 cup honey



  • Whisk together oats, flour, peanuts, and cinnamon.
  • Stir in melted butter and honey until everything is well combined. Set aside.

Peanut Butter Honey Banana Bread

  • Preheat oven to 425 degrees F. Grease a 9x5 non stick loaf pan with cooking spray and line it with a strip of parchment paper. The parchment paper should hang off the sides of the loaf pan. Also, grease a non-stick standard 12 slot muffin pan.
  • In a large bowl, whisk together the dry ingredients: flour, cinnamon, baking soda, baking powder and salt.
  • In another large bowl, whisk together wet ingredients: melted butter, honey, peanut butter, buttermilk, vanilla, and egg.
  • Stir in mashed banana.
  • Stir wet ingredients into dry ingredients. Be sure to not over mix!
  • Using a 1/4 cup measuring cup, fill 6 of the slots with batter and top each muffin with 1 tablespoon of streusel. Set aside.
  • Fill the loaf pan with the rest of the batter and top with the rest of the streusel.
  • Bake at 425 degrees for 5 minutes and then lower heat to 325 degrees.
  • Bake loaf for about 50 minutes. Loaf is done when toothpick inserted in center comes out clean.
  • Bake muffins for about 13 minutes.
  • Let cool and then use the parchment paper overhang to gently lift the loaf out of the pan.


This recipe is SO easy. The only "rule" is to not overfill your loaf pan, or it will spill over the top and into your oven. I'd highly recommend following my suggestion above and make 6 muffins + the loaf!


Serving: 1slice | Calories: 307kcal | Carbohydrates: 44g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 291mg | Potassium: 229mg | Fiber: 2g | Sugar: 27g | Vitamin A: 35IU | Vitamin C: 1.6mg | Calcium: 31mg | Iron: 1.4mg