Chocolate Peanut Butter Banana Bread

4.90 from 79 votes

This Chocolate Peanut Butter Banana Bread is an easy quick bread recipe that you can whip up with simple pantry ingredients - rich, moist and oh-so pretty!

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Upgrade your banana bread recipe with this Chocolate Peanut Butter Banana Bread version. It’s an easy quick bread recipe that is loaded with cocoa powder for a delicious and decadent added chocolate flavor! You’ll love how tender, moist and flavorful it is – a true chocolate lover’s dream!

Chocolate Peanut Butter Banana Bread on wire rack all sliced

Ingredients to make the recipe

  • 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.
Ingredients to make the recipe all on white board

How do you make chocolate banana bread?

  1. Mash the bananas with a fork until they’re smooth.
  2. Add the peanut butter, sugar, oil, egg and vanilla.
  3. Mix until well combined, but some lumps are totally fine.
  4. Mix the dry ingredients in another bowl and then add on top of the wet ingredients until there are no more flour streaks.
4 image collage showing the one bowl and the fours steps to make the bread

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.

3 image collage showing the banana bread in a loaf pan, then topped with sliced bananas and then baked

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!

Tips to make this recipe well

  1. Use overripe bananas for the best chocolate banana bread. As well as being fuller in flavor and naturally sweeter, they also contain more antioxidants.
  2. 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.
  3. 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.
  4. Make them into muffins: The recipe works well for muffins instead of a bread loaf. Just reduce the cooking time to 20-22 minutes.

Frequently asked questions

How long does it keep?

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.

Can you freeze it?

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.

How do you know when the bread is ready?

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 an easy quick bread cut into slices on wire rack to show the consistency

More quick bread recipes:

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!

Chocolate Peanut Butter Banana Bread

This Chocolate Peanut Butter Banana Bread is an easy quick bread recipe that you can whip up with simple pantry ingredients – rich, moist and oh-so pretty!
4.9 from 79 votes
Servings 12 servings
Course Dessert
Calories 246
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes




  • 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.


Recipe: This recipe is adapted from Broma Bakery. I used 1 egg instead of 2, added more bananas (1 ½ cup instead of 1 cup). I used light brown sugar instead of granulated white sugar.
Storage: Store in an airtight container at room temperature or in the refrigerator for up to 4-5 days. You can freeze the bread for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before serving.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of canola oil, you can use any other neutral oils 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.


Calories: 246kcal, Carbohydrates: 29g, Protein: 4g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 14mg, Sodium: 231mg, Potassium: 228mg, Fiber: 2g, Sugar: 16g, Vitamin A: 32IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert

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Recipe Rating


  1. 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!

  2. This is the best banana bread EVER!!! (And I’ve made a few … 🤣🤣🤣). The texture is absolutely perfect!!! Flavorful, moist, delicious !!! Thanks Yumna!!!

  3. 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!

  4. 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.

    1. 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?

  5. 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!

    1. You’re so welcome! I’m glad it works that way too! I need to try it with banana buttercream frosting!

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