Although I do not understand (or condone) the practice, it seems commonplace to call banana cake “bread” when it’s baked in a loaf pan, but “cake” when it’s in any other shape. You could go so far as to call it one of my pet peeves, along with calling anything baked onto flat dough a “pizza” (yes, I’m looking at you “pastrami pizza” people!) and calling anything layered “lasagna” (apparently “chocolate lasagna” is a thing. Look it up.). In the spirit of integrity, I’m going to call this Banana Peanut Butter Loaf Cake. (If, however, you insist on calling it Banana Peanut Butter Bread in the security of your own home, I suppose I am fairly powerless to stop you.)

Also, use browning, overly ripe bananas.


  • 1½ cups sugar
  • ⅓ cup oil
  • 2 eggs
  • ⅓ cup creamy peanut butter
  • 1 cup mashed bananas (2-3 whole bananas)
  • ½ cup milk (dairy or non-dairy)
  • 2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 1 cup chocolate chips


Note: You can use a mixer if you prefer, but this recipe works well with just a spoon too. When using a spoon, mix in one direction so that the batter comes together after each addition.

  1. Mix the sugar and oil. Add the eggs one at a time, and then the peanut butter, mixing after each addition.
  2. Mash the bananas well and measure out 1 cup. Add to the batter with the milk (non-dairy works well) and mix until combined.
  3. Add the flour, baking powder, baking soda, and salt together. Mix until all the dry ingredients have been incorporated. Stir in the chocolate chips.
  4. Grease two loaf pans and pour half the batter into each. Bake at 350°F (180°C) for 30-40 minutes, until a skewer comes out clean.
  5. Freezes well.