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Upgrade your banana bread recipe with this Chocolate Peanut Butter Banana Bread. It’s an easy quick chocolate banana bread recipe that is loaded with cocoa powder, and peanut butter for a delicious and decadent peanut butter cup flavor. You’ll love how tender, moist, and flavorful it is – a true chocolate lover’s dream!
One bowl of wet ingredients, one bowl of dry ingredients, + 60 minutes of baking time later, and you have a beautiful, moist chocolate peanut butter banana bread!
“This is the best banana bread EVER!!! (And I’ve made a few … 🤣🤣🤣). The texture is absolutely perfect!!! Flavorful, moist, delicious !!! Thanks Yumna!!!” – Gaby
Table of Contents
- Recipe at a glance
- Ingredients to make chocolate PB banana bread
- Popular Substitutions & Additions
- How to make peanut butter chocolate banana bread
- Tips to make the best chocolate banana bread
- What to serve with chocolate PB Banana Bread
- How to store banana bread
- Frequently asked questions
- More quick bread recipes:
- Banana Peanut Butter Chocolate Bread Recipe
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Chocolate, Peanut Butter, and Banana
Skill Level: Easy
Summary
- Simple Ingredients: This recipe uses basic pantry ingredients like flour, cocoa powder, sugar, and vanilla. All you need is a couple of spotted bananas, and you’re all set!
- Freezer Friendly: Doubling or tripling the recipe works out great. Banana breads freeze so well! Just pull one out to thaw overnight for an instant treat.
- Great for gifting: Easily wrap up a loaf of chocolate peanut butter banana bread to gift to your neighbors or coworkers.
- Quick and Easy: Another perfect recipe for beginners or littles helping out in the kitchen.
Ingredients to make chocolate PB banana bread
- Flour: Use all-purpose flour for this recipe for best results. Whole wheat flour works well though.
- Cocoa powder: Use unsweetened cocoa powder. This creates the richest chocolate flavor.
- Baking powder, baking soda, and salt: For the bread to rise during baking so it’s soft and fluffy.
- Bananas: Use overripe bananas for this recipe. They have more flavor and natural sweetness compared to underripe ones.
- Peanut butter: Use a smooth peanut butter rather than a crunchy one and it helps to heat the peanut butter slightly to make it easier to whisk with the wet ingredients.
- Sugar: Use a light brown sugar. The molasses will create a richer and more complex flavor.
- Oil: For a moist loaf. I used canola oil, but vegetable will also work well.
- Egg: To bind the dry ingredients together.
- Vanilla extract: For sweetness and flavor.
Popular Substitutions & Additions
- Flour Options: Use whole wheat flour, or an all purpose gluten free flour mix for a gluten free version. Some readers have used spelt flour and carb-quick flour with success.
- Double Chocolate: Add chocolate chips to the batter and on top before baking for extra chocolate goodness.
- Warm it up!: Adding warm spices like cinnamon, nutmeg, or cloves can add another layer of flavors. Do so sparingly, just enough to give a hint of warmth. Too much will overpower the peanut butter and banana flavors.
- Get Nutty: While banana nut bread isn’t everyone’s cup of tea, feel free to add chopped walnuts or pecans to your bread batter before baking for some added texture.
- Nut Butters: With so many different nut butter out there now, experiment with chunky peanut butter, Almond Butter, Cashew Butter, or you can even try making your own peanut butter!
How to make peanut butter chocolate banana bread
- Mash the bananas with a fork until they’re smooth.
- Add the peanut butter, sugar, oil, egg and vanilla.
- Mix until well combined, but some lumps are totally fine.
- Mix the dry ingredients in another bowl and then add on top of the wet ingredients until there are no more flour streaks.
Pour the mixture into a standard bread loaf pan. I like to line it with parchment paper for easy removal. If you want, add some sliced bananas on top for a fun look and then bake in the oven.
“This is the best banana bread recipe I’ve ever made! I substituted the sugar for xylitol and the flour for carbquick (low carb flour) and it came out great. It’s so rich and moist and full of flavour! The combination of chocolate, peanut butter and banana is out of this world, couldn’t stop eating it. Thank you for this recipe that I will continue to use!” – Rawan
Tips to make the best chocolate banana bread
- Use overripe bananas for the best chocolate banana bread. As well as being fuller in flavor and naturally sweeter, they also contain more antioxidants.
- Measure out the banana. You want to use 1.5 cups of mashed bananas, which could be 3 or 4 bananas depending on their size. If you use too many bananas, the bread will turn out heavy and damp in the center. Freeze any extra mashed bananas for later use in banana bread or smoothies.
- Cover the bread with foil if it’s cooking too quickly. Check the bread around 40 minutes and if the top is cooked, place over some foil so that the center continues to cook but the top doesn’t burn.
- Make them into muffins: The recipe works well for muffins instead of a bread loaf. Just reduce the cooking time to 20-22 minutes.
What to serve with chocolate PB Banana Bread
Serve with any of these delicious smoothies:
Enjoy a slice alongside a tasty breakfast:
- Breakfast Egg Wrap
- Breakfast English Muffin Pizzas
- Southwest Breakfast Burrito
- Breakfast Tortilla Wrap
How to store banana bread
Once you have made your chocolate peanut butter banana bread, cool it completely on a wire rack. You can then transfer it to an airtight container. It will keep at room temperature for around 3 to 4 days.
How long will chocolate peanut butter banana bread last in the fridge?
When stored properly, banana bread will last for up to a week in the fridge.
Can I freeze chocolate banana bread?
Yes! This peanut butter banana bread will keep well frozen for up to 3 months. You can freeze the whole loaf or individual slices. Wrap the bread securely in plastic wrap and place in a freezer bag. Thaw frozen bread at room temperature.
Frequently asked questions
Once you have made your chocolate peanut butter banana bread, cool it completely on a wire rack. You can then transfer it to an airtight container. It will keep at room temperature for around 3 to 4 days and up to a week in the fridge.
There are a few ways to quickly ripen bananas so you can enjoy this banana bread faster! Here is my top three recommendations:
Paper Bag Method: Add your bananas to a paper bag along with an apple or a tomato. The gas produced by the apple or tomato will accelerate the ripening process of the bananas.
Microwave method: Prick the bananas you want to use with a fork and microwave for 30 seconds as a time until they’re softened. This way won’t produce the sweetness that naturally ripened bananas provide, but it will soften then so they’ll incorporate better.
Oven Method: Bake your bananas on a parchment-lined baking sheet at 300F for 15-20 minutes until they turn black. Then simply scoop out the insides to use in this recipe.
This bread will take around 55 minutes to bake through. I like to check it at around 50 minutes. The top will be firm and you can check that it is cooked through by inserting a toothpick. It should come out clean, if there are crumbs on it, it needs a few minutes more in the oven.
Chocolate peanut butter banana bread is a fusion of the most popular flavors around. A rich twist on the classic this bread promises to be moist and packed with flavor. I know I’ve enjoyed this as breakfast and dessert, sometimes both on the same day! Try a warm slice with an extra smear of peanut butter. So good!
More quick bread recipes:
- Lemon Blueberry Bread
- Chocolate Banana Bread
- Chocolate Chip Zucchini Bread
- Healthy Chocolate Chip Banana Bread
- Strawberry Banana Bread
- Cranberry Orange Bread
If you’ve tried this healthy-ish feel good Chocolate Peanut Butter Banana Bread recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Banana Peanut Butter Chocolate Bread
Video
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cup mashed ripe bananas about 3-4 bananas
- ⅓ cup creamy peanut butter slightly melted
- ¾ cup packed light brown sugar
- ½ cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- Banana sliced, optional
Instructions
- Preheat oven to 350°F. Line a large loaf pan with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the melted peanut butter, light brown sugar, canola oil, egg ,and vanilla extract and stir until combined and smooth.
- Combine the wet ingredients with the dry ingredients. Pour into the prepared loaf pan and top with thinly banana slices.
- Bake for 55-60 minutes, until a toothpick inserted in the center of the loaf comes out clean. Cool on a wire rack for 15 minutes before slicing.
Notes
- Instead of canola oil, you can use any other neutral oil like coconut oil.
- Instead of light brown sugar, you can use granulated white sugar.
- Instead of all purpose flour, you can use whole wheat white flour.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I went with this recipe because I liked the idea of adding peanut butter to banana bread, but I made it without the chocolate cocoa powder. To say that it was ridiculously delicious is an understatement. WOW, it was SO GOOD!! This will be the only banana bread recipe I will use. My husband and I could not stop eating it and I am already planning on making another one as soon as we have ripe bananas!
So glad you enjoyed it!
This bread was delicious! Really simple to make with ingredients I already had available. I saw many reviews mentioning the peanut butter flavor isn’t strong but I followed the recipe exactly and we thought it was a really nice balance of chocolate, PB and banana. My son said this was his favorite banana bread I’ve made! So Good!
Aww thanks so much!!
Hi,
Thank you for sharing this amazing recipe for banana bread. I have been baking banana bread but this recipe here is much better, simple yet unique and taste yummy.
So glad you enjoyed it.
Hi, what can I substitute the egg for if I want to make it vegan?
You can try a flax egg!
I’ve actually made the Broma Bakery version and found this version MUCH MUCH better. I did have to add a little bit more peanut butter (an extra two tablespoons) and my bananas were very brown (no yellow on the outside, but I kept them inside the fridge so they’re still usable) This bread came out with the perfect texture and taste. Just cover the top with foil in the last 10 minutes of baking if your oven tends to run hot in the back.
Thank you Yumna for the simple recipe swap of minus one egg and more bananas. And unlike Broma Bakery, you actually respond to your readers!
So glad you enjoyed this! Always happy to share!
This is the best banana bread EVER!!! (And I’ve made a few … 🤣🤣🤣). The texture is absolutely perfect!!! Flavorful, moist, delicious !!! Thanks Yumna!!!
Aww, that means so much! Thank you!!
Hi Yumna
I don’t understand the negative comments. My daughter made this today, and because of the comments, added another 20 grams of peanut butter. We could taste all the flavours (chocolate, banana & peanut). The texture was light, moist and delicious. Will definitely make again. We love your website and have made many things, so thank you!
I’m so glad you enjoyed this banana bread and the flavors in it! Thank you!!
I didn’t taste the banana, nor the Peanut butter. Probably wouldn’t have tasted the cocoa if I hadn’t added chocolate chips. Not dense enough either. It was more of a slightly cocoa ish sheet cake than the gluttonous banana bread I was expecting.
I am so sorry to hear that. It really shouldn’t have been the case, so do you know where something may have gone wrong?
Yumna, thanks a lot for this receipe! My hubby and I can’t get enough of it and did it so many times already! 🙂 I substitute sugar with erythriol since I my body can’t take normal sugars. Additionally, I used spelt flour instead of all pupose flour. It still comes out great.
Yesterday, we made muffins out of the dough and topped it with a banana buttercream frosting. Awesome, soulfood treat!
You’re so welcome! I’m glad it works that way too! I need to try it with banana buttercream frosting!