Mediterranean Peanut Butter Banana Bread
Mediterranean Peanut Butter Banana Bread is a comforting bake that blends classic banana bread with the nutty richness of peanut butter and a subtle Mediterranean approach to balance and texture. It is moist, naturally sweet from ripe bananas, and deeply satisfying without feeling heavy. Olive oil replaces some traditional fats, keeping the crumb tender while adding a gentle depth of flavor. This loaf works equally well for breakfast, afternoon coffee, or a wholesome dessert. It is simple enough for everyday baking yet special enough to feel intentional, making it a reliable recipe to keep on hand.
Prep time: 15 minutes
Bake time: 50–55 minutes
Cooling time: 15 minutes
Total time: About 1 hour 25 minutes
Servings: 10 slices
Ingredients
3 ripe bananas, mashed
½ cup natural peanut butter (smooth or chunky)
⅓ cup extra virgin olive oil
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ cup milk or plant-based milk
Instructions
Preheat oven to 175°C (350°F). Grease and line a loaf pan with parchment paper.
In a large bowl, mash bananas until mostly smooth.
Whisk in peanut butter, olive oil, and brown sugar until well combined.
Add eggs and vanilla extract, mixing until smooth.
In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
Gradually fold dry ingredients into the wet mixture.
Pour in milk and gently mix until just combined. Do not overmix.
Transfer batter to prepared loaf pan and smooth the top.
Bake for 50 to 55 minutes, until a toothpick inserted comes out clean.
Cool in the pan for 15 minutes, then transfer to a rack to cool completely.
Tips
Use very ripe bananas for the best natural sweetness.
Natural peanut butter gives better flavor than sweetened versions.
Do not overmix the batter to keep the bread tender.
Line the pan for easy removal and clean slices.
Check doneness at 50 minutes to avoid overbaking.
Let the loaf cool before slicing for cleaner cuts.
Olive oil adds moisture without overpowering flavor.
Store wrapped tightly to keep the bread moist.
Toast slices lightly for extra texture.
Add a light peanut butter drizzle on top before baking for visual appeal.
Variations
Add chopped walnuts or almonds for crunch.
Swirl extra peanut butter through the batter before baking.
Replace half the flour with whole wheat flour.
Add dark chocolate chips for a dessert-style loaf.
Use honey instead of brown sugar for natural sweetness.
Add orange zest for a Mediterranean citrus note.
Make muffins instead of a loaf for portion control.
Add chia seeds or flaxseed for fiber.
Use almond butter instead of peanut butter.
Make it dairy-free with almond or oat milk.
Q&A
Can I freeze this banana bread?
Yes, wrap tightly and freeze up to 2 months.
Is olive oil necessary?
It adds moisture and Mediterranean character, but neutral oil can substitute.
Can I reduce the sugar?
Yes, ripe bananas allow you to reduce sugar slightly.
Why is my bread dense?
Overmixing or underripe bananas can cause density.
Can I make this gluten-free?
Yes, use a quality gluten-free flour blend.
How should I store leftovers?
Keep wrapped at room temperature for 2 days or refrigerate longer.
Can I add yogurt?
Yes, replace some milk with Greek yogurt for richness.
Does it taste strongly of peanut butter?
It is balanced, not overpowering.
Can kids enjoy this?
Yes, it is kid-friendly and lightly sweet.
Can I double the recipe?
Yes, bake in two loaf pans for even cooking.
Nutrition
(Approximate per slice)
Calories: 280
Carbohydrates: 34 g
Protein: 7 g
Fat: 14 g
Fiber: 3 g
Sugar: 15 g
Conclusion
Mediterranean Peanut Butter Banana Bread is a warm, nourishing bake that fits naturally into everyday life. It balances wholesome ingredients with familiar flavors, making it comforting without being heavy. Easy to customize and forgiving to bake, this loaf works for busy mornings, shared snacks, or quiet moments with coffee. Once you try it, it quickly earns a permanent spot in your home baking rotation.