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

1. Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
2. 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.
3. 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.
4. Step 4: Gently fold in the peanut butter and chocolate chips to evenly distribute them throughout the batter.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Step 6: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
7. 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.

Chocolate Peanut Butter Banana Bread Recipe

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★★★★★

4.9 from 77 reviews

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.

• Author: Dylan
• 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

Scale 1x2x3x

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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