Chocolate Peanut Butter Banana Bread

4.93 from 114 votes

Chocolate Peanut Butter Banana 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!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Yumna Jawad

Equipment

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

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.

Freezing Instructions: 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.

Nutrition

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