Chocolate-Peanut Butter Banana Bread is a rich, moist, and flavorful twist on classic banana bread. Loaded with the irresistible combination of chocolate, peanut butter, and ripe bananas, this easy-to-make loaf is perfect for breakfast, dessert, or an anytime snack.
Why You’ll Love This Recipe
- Ultra Moist and Flavorful – Bananas keep it soft while peanut butter and chocolate add richness.
- Easy to Make – Simple ingredients come together in just one bowl.
- Perfect for Any Time of Day – Enjoy it for breakfast, as a snack, or as a dessert.
- Kid-Friendly – A fun way to use up overripe bananas with flavors everyone loves.
- Freezer-Friendly – Make ahead and store for a quick treat later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas (mashed)
- Peanut butter (creamy or crunchy)
- Unsalted butter (melted)
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Cocoa powder
- Chocolate chips
Directions
- Preheat the Oven: Set to 350°F (175°C) and grease a loaf pan.
- Mix Wet Ingredients: In a large bowl, whisk together mashed bananas, peanut butter, melted butter, brown sugar, eggs, and vanilla.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, salt, and cocoa powder.
- Mix the Batter: Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick comes out clean.
- Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!
Servings and Timing
- Servings: Makes 1 loaf (8-10 slices)
- Prep Time: 10 minutes
- Bake Time: 50-60 minutes
- Total Time: About 1 hour 10 minutes
Variations
- Swirl Effect – Swirl extra peanut butter on top before baking for a decorative touch.
- Nut-Free Option – Use sunflower seed butter instead of peanut butter.
- Extra Crunch – Add chopped peanuts or walnuts for texture.
- Dairy-Free Version – Use coconut oil instead of butter and dairy-free chocolate chips.
- Gluten-Free – Substitute with a gluten-free all-purpose flour blend.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Freezing: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
FAQs
Can I use natural peanut butter?
Yes! Just stir it well before adding to the batter to prevent separation.
Can I make muffins instead of a loaf?
Yes! Divide the batter into muffin tins and bake at 350°F for about 20-25 minutes.
What’s the best way to mash bananas?
Use a fork or potato masher to mash them until smooth.
Can I reduce the sugar?
Yes! Reduce by ¼ cup if you prefer a less sweet bread.
How do I make it extra chocolatey?
Add an extra ¼ cup of cocoa powder or more chocolate chips.
Can I add a streusel topping?
Absolutely! Mix oats, sugar, and butter for a crunchy topping.
How do I know when it’s done?
A toothpick inserted in the center should come out clean or with a few crumbs.
Can I use honey instead of sugar?
Yes! Replace the sugar with ½ cup of honey, but reduce other liquids slightly.
What if my bananas aren’t ripe enough?
Ripen them quickly by baking at 300°F for 10-15 minutes.
Can I use whole wheat flour?
Yes, but the texture may be slightly denser. Try half whole wheat and half all-purpose for balance.
Conclusion
Chocolate-Peanut Butter Banana Bread is a deliciously indulgent twist on a classic, packed with rich flavors and a soft, moist texture. Perfect for breakfast, snacking, or dessert, this easy-to-make loaf is sure to become a household favorite. Try it today and enjoy the irresistible combination of chocolate, peanut butter, and bananas in every bite!
PrintChocolate-Peanut Butter Banana Bread
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
- Category: Dessert / Breakfast
- Method: Baking
Description
This Chocolate-Peanut Butter Banana Bread is a dreamy combination of sweet bananas, creamy peanut butter, and rich chocolate. It’s ultra-moist, perfectly sweet, and packed with flavor. Whether enjoyed as a breakfast treat or an afternoon snack, this loaf is sure to be a favorite!
Ingredients
- For the Banana Bread:
- 3 ripe bananas (mashed)
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter (melted)
- 3/4 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips
- For the Peanut Butter Swirl (Optional):
- 1/4 cup peanut butter (melted)
- 1 tablespoon powdered sugar
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, mash the bananas.
- Add peanut butter, melted butter, brown sugar, eggs, and vanilla. Mix until smooth.
- Combine Dry Ingredients:
- In another bowl, whisk together flour, baking soda, salt, and cocoa powder.
- Mix the Batter:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Swirl in Peanut Butter (Optional):
- If adding a peanut butter swirl, mix the melted peanut butter with powdered sugar.
- Pour half the batter into the loaf pan, drizzle half of the peanut butter mixture, then repeat with remaining batter and peanut butter.
- Use a knife or toothpick to gently swirl.
- Bake the Bread:
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
- Slice & Enjoy!
Notes
- Swap peanut butter for almond butter or sunflower seed butter for a different flavor.
- Make it extra chocolatey by adding more chocolate chips on top before baking.
- Store leftovers in an airtight container at room temperature for 3 days or freeze slices for later!
Nutrition
- Calories: ~280
- Sugar: ~18g
- Sodium: ~180mg
- Fat: ~14g
- Saturated Fat: ~7g
- Unsaturated Fat: ~6g
- Trans Fat: ~0g
- Carbohydrates: ~35g
- Fiber: ~3g
- Protein: ~6g
- Cholesterol: ~40mg
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