We love peanut butter around here. Whether it’s the classic PB&J combination in my peanut butter and jelly bars or mixed with chocolate in peanut butter cup cookies or peanut butter cup brownies, my family loves it all.

We’ve been on a big banana bread kick lately, so it just made sense to combine our love for peanut butter with our banana bread obsession. The result is a peanut butter banana bread that we all devoured immediately.

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“Jamie, another banana bread recipe?”

Yep! If there’s one thing we almost always have at home, it’s bananas that need to be used. And banana bread makes a great afternoon snack for both of the girls, so it’s something I make all of the time.

But as much as I love Dominique Ansel’s banana bread, I do like to change it up occasionally. 

Sometimes it’s chocolate chip banana bread, sometimes it’s brown butter banana bread. In the fall, it’s pumpkin banana bread. 

Right now, I’m really into this oatmeal banana bread. It’s a little bit heartier than some other versions thanks to the rolled oats, which also make it a bit nutty. 

I’m a big fan of smearing a little softened cream cheese onto a slice while I sip my morning coffee.

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My family is banana bread obsessed. We almost always have a handful of overripe bananas on our counter waiting to be turned into some kind of baked good, so I wind up making some kind of banana bread on a regular basis.

Elle asks for it all the time, Eric gets super excited any time I add a crunchy cinnamon-sugar topping to it, and even the baby loves to snack on it. 

You know what else my family loves? Chocolate chips. So it really only made sense to combine two of their favorite things to make this chocolate chip banana bread.

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It’s finally cranberry season!

I love tart cranberries. I always try to buy extra bags during the holiday season to freeze because I never know if I’ll find them again before the next winter. 

And I never know when I’ll crave cranberry crumb bars, cranberry gooey butter bars, or cranberry orange scones!  

And now I can add this cranberry banana bread to my list of random cranberry cravings. After all, I love a sweet-tart combo, and there’s not a much better one than sweet bananas and tart cranberries.

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October might be over but I don’t slow down on baking pumpkin treats until Thanksgiving. 

Earlier this week I shared my streusel-topped pumpkin bread and today I’m bringing you yet another pumpkin bread variation: pumpkin banana bread. 

I love quick breads for holiday breakfasts. Make a loaf or two of this pumpkin banana bread a day or two before Thanksgiving, then set it out with some fruit and yogurt and coffee and let everyone help themselves.

It’s delicious, saves you the work of cooking breakfast when you’re busy prepping a big dinner, and everyone will love it.

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If you were to ask me to pick one recipe from this site that my own family makes the most often, it would probably be my pumpkin bread. 

My kids, husband, extended family, neighbors, and friends are all obsessed with that recipe. It is moist and flavorful, has a beautiful rise, and makes two loaves so there’s always plenty to share.

When I was thinking about the recipe this year, I decided to give it a try with a streusel topping and pair it with a maple glaze. And you know what? I think we love this new version even more.

If you’re looking for a no-fail way to impress your friends or show a neighbor you care, you’ve got to bake a batch of this streusel-topped pumpkin bread.

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There is never a wrong time for banana bread. Whether it’s a classic banana bread, zucchini banana bread, banana nut bread, or even a big stack of banana pancakes, I love it all.

And today we’re really leveling up with some nutty brown butter in our favorite banana bread.

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A couple of months ago, I made a trip to Starbucks and treated myself to a slice of their banana bread. If you’ve never had their banana bread, it is studded with walnuts.

I had forgotten until then how much I love nuts in banana bread. So of course I had to go home and immediately whip up a loaf of my favorite banana bread with plenty of nuts in it. 

This banana nut bread is super moist, perfectly sweet, crunchy from the walnuts or pecans, and topped with a gorgeous streusel. It’s incredible on its own or alongside a cold-brew coffee or your favorite tea.

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There are a handful of recipes that I make every single fall without fail.

My nana’s pumpkin crunch cake, my pumpkin cheesecake, and my pumpkin bread (and sometimes pumpkin chocolate chip bread) are all on that list. 

Pumpkin bread is especially high on the list and is always a crowd favorite, whether I make it for my family to snack on during the week or take a loaf in for Elle’s teachers as a special treat.

This year, I thought it would be fun to combine two of my favorite recipes – my classic pumpkin bread and Dominique Ansel’s banana bread – into one epic brown butter pumpkin bread.

The result is a super rich, buttery bread with pumpkin and fall spices accented by the nuttiness of the brown butter. It’s incredible when spread with butter (or maple butter!) or even some cream cheese for a decadent breakfast or afternoon snack.

This is a recipe that is definitely going on the annual fall recipe list.

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I am well aware that tomorrow is September 1st. I know that Starbucks and Dunkin’ Donuts already launched their pumpkin spice drinks.

But I still need a few more days before I can fully let go of summer and enjoy pumpkin bread, butternut squash bread, and even apple fritter bread.

I’m still over here trying to use up the zucchini that keeps appearing on my front porch. So hopefully you can forgive me for still being all in on recipes like zucchini banana bread, classic zucchini bread, chocolate zucchini muffins, and this chocolate zucchini bread.

Trust me – soon enough I’ll be bundled up in flannel scarves, drinking all of the homemade pumpkin spice lattes, and eating all of the pumpkin scones I can get my hands on.

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