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Change Up Your Banana Bread!
I think it’s time to upgrade your banana bread recipe with this Chocolate Peanut Butter Banana Bread. It’s an easy quick banana bread recipe that is loaded with cocoa powder, and peanut butter for a delicious peanut butter cup flavor.
Whenever I have 3 extra ripe bananas and I want something a little more than just a one bowl banana bread, I make it with chocolate and peanut butter. And the result is a tender, moist, and flavorful banana bread that’s seriously a chocolate lover’s (aka my kids’) dream!
One bowl of wet ingredients, one bowl of dry ingredients, + one hour of baking time later, and you have a yummy, moist chocolate peanut butter banana bread that looks like chocolate cake! It’s another easy recipe for beginners or littles helping out in the kitchen.
Ingredients You’ll Need
- Flour: Use all-purpose flour for this recipe for best results. Whole wheat flour works well though. Some readers have used spelt flour and carb-quick flour with success.
- Cocoa powder: Use unsweetened cocoa powder.
- Baking powder, baking soda, and salt: For the bread to rise during baking so it’s soft and fluffy.
- Bananas: Use overripe bananas whenever you make banana bread.
- 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. You can also switch it up to use almond butter, cashew butter, or you can even try making your own peanut butter!
- Sugar: Use granulated sugar as I do in the updated version or light brown sugar as in the original version.
- Oil: For a moist loaf. I use avocado oil, but vegetable will also work well.
- Egg: To bind the dry ingredients together. (Note the recipe has been updated to now include 2 eggs)
- Vanilla extract: For sweetness and flavor.
Optional Mix-Ins
- Chocolate: Add ¼ cup of chocolate chips to the batter and on top before baking for extra chocolate goodness.
- Spices! Add ½ teaspoon warm spices like cinnamon, nutmeg, or cloves can add another layer of flavors.
- Chopped Nuts: Add ¼ chopped walnuts or pecans to your banana bread batter before baking for some added texture.
How to Make Chocolate Peanut Butter Banana Bread
Chocolate Peanut Butter Banana Bread Tips
- Use overripe bananas for the best chocolate banana bread. They just have more flavor and they’re naturally sweet, so you won’t need to use a lot of sugar.
- 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.
“This is the best banana bread EVER!!! (And I’ve made a few … 🤣🤣🤣). The texture is absolutely perfect!!! Flavorful, moist, delicious !!! Thanks Yumna!!!” – Gaby
Recipe Help & FAQs
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 or in the fridge for up to a week
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.
If your banana bread is still wet in the middle, try baking it for a longer period at a slightly lower temperature. You’ll probably need to cover it with aluminum foil though to avoid the top of it bread burning.
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.
“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
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 try this Chocolate Peanut Butter Banana Bread recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Chocolate Peanut Butter Banana Bread
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup avocado oil
- ¼ cup creamy peanut butter warmed
- 1 teaspoon vanilla extract
- 1 ½ cup mashed ripe bananas about 3 large bananas
Instructions
- Preheat the 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, whisk together the eggs, sugar, oil, peanut butter and vanilla extract until well blended, about 1-2 minutes. Stir in the mashed bananas until well blended.
- Fold dry ingredients into the wet ingredients with a rubber spatula until no streaks of flour remain.
- Scrape the batter into the prepared pan and bake for 50 to 55 minutes, or until a cake tester inserted in the center of the loaf comes out clean.
- Let cool for at least 20 minutes, then remove from pan and cool completely on a wire rack before slicing and serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Love this recipe! Such a good alternative to regular banana bread. I used coconut oil and it turned out great 🙂
Aww, so happy you loved it!! Thank you so much, Ray!
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!