Chocolate Peanut Butter Banana Bread Recipe
Introduction
This Chocolate Peanut Butter Banana Bread is a delicious twist on a classic treat, combining rich cocoa and creamy peanut butter with the natural sweetness of ripe bananas. It’s moist, flavorful, and perfect for breakfast or an indulgent snack.
Ingredients
- 3 ripe bananas
- 1/2 cup butter or oil
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup cocoa powder
- 1/2 cup peanut butter
- 1/2 cup chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
- Step 2: In a large bowl, mash the ripe bananas until smooth. Stir in the butter or oil, sugar, eggs, and vanilla extract until well combined.
- Step 3: In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder. Gradually add the dry ingredients to the banana mixture, stirring just until incorporated.
- Step 4: Gently fold in the peanut butter and chocolate chips to evenly distribute them throughout the batter.
- Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Step 6: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips & Variations
- For a nuttier texture, toast chopped peanuts and sprinkle them on top before baking.
- Swap the chocolate chips for white chocolate or peanut butter chips for a different flavor.
- Use natural peanut butter for a less sweet, more wholesome taste.
- Make mini muffins instead of a loaf for quick snacks that bake faster.
Storage
Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, warm slices in the microwave or toaster oven until soft and slightly warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to avoid a runny batter.
Is it possible to make this recipe gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free blend that measures like regular flour for best results.
PrintChocolate Peanut Butter Banana Bread Recipe
A deliciously moist and flavorful Chocolate Peanut Butter Banana Bread combining the natural sweetness of ripe bananas with rich cocoa powder, creamy peanut butter, and melty chocolate chips. This easy-to-make quick bread is perfect for breakfast, a snack, or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 1/3 cup butter, melted (or use oil)
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsweetened cocoa powder
Add-ins
- 1/2 cup creamy peanut butter
- 1/2 cup chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan with butter or non-stick spray to ensure the bread doesn’t stick.
- Mash Bananas and Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add melted butter, sugar, eggs, and vanilla extract. Mix well until all wet ingredients are fully combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder to ensure an even distribution of leavening and cocoa flavor.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet banana mixture. Stir gently until just combined, making sure not to overmix to keep the bread tender.
- Fold in Peanut Butter and Chocolate Chips: Carefully fold in the creamy peanut butter and chocolate chips so that they are evenly distributed throughout the batter without deflating it.
- Pour Batter and Bake: Pour the batter evenly into the prepared loaf pan. Place in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and Slice: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing for the best texture.
Notes
- If bananas are not very ripe, your bread may not be as sweet or moist, so aim for bananas with plenty of brown spots.
- You can substitute natural peanut butter if preferred, but stirring it well before measuring is advised.
- For a vegan option, replace eggs with flax eggs and use plant-based butter or oil.
- Storing wrapped in plastic wrap or an airtight container keeps the bread fresh for up to 3 days at room temperature.
- Adding chopped nuts such as walnuts can add extra texture and flavor if desired.
Keywords: banana bread, chocolate banana bread, peanut butter banana bread, quick bread, baked goods, dessert, snack
