Banana Peanut Butter Chocolate Bread

Chocolate Peanut Butter Banana Bread on wire rack all sliced

4.93 from 113 votes

Banana Peanut Butter Chocolate Bread

This banana peanut butter chocolate bread is an easy quick bread recipe that uses simple pantry ingredients. It's rich, moist, and oh-so pretty!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 246kcal

Author Yumna Jawad

Equipment

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.

Video

Notes

Recipe: This recipe is adapted from Broma Bakery. I used 1 egg instead of 2, added more bananas (1 1/2 cup instead of 1 cup), and 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 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