Description
This rich and moist Chocolate Peanut Butter Banana Bread combines the sweetness of ripe bananas with velvety cocoa, creamy peanut butter, and melty chocolate chips. Perfect for breakfast, snacks, or dessert, this loaf features swirls of peanut butter throughout and a soft, tender crumb that satisfies every chocolate-peanut butter craving.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients
- 3-4 brown bananas (about 1 1/2 cups mashed)
- 3/4 cup packed light brown sugar
- 1/4 cup melted butter
- 1/4 cup canola oil (or vegetable, grapeseed, or coconut oil)
- 1 large egg
- 1 teaspoon vanilla bean paste
Mix-ins and Toppings
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup creamy peanut butter
- 1/2 cup peanut butter chips
Instructions
- Preheat and Prepare Pan: Heat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with nonstick cooking spray to prevent sticking, then set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa, baking soda, and sea salt until evenly combined. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly using a fork. Add melted butter and canola oil, stirring until well blended. Then stir in the packed light brown sugar, large egg, and vanilla bean paste until the batter is smooth.
- Combine Wet and Dry Ingredients: Pour the dry ingredients into the wet banana mixture. Stir gently to combine without overmixing to ensure a tender crumb. Next, carefully fold in the semi-sweet chocolate chips to evenly distribute them.
- Layer and Swirl Batter: Pour half of the batter into the prepared loaf pan. Drop spoonfuls of creamy peanut butter evenly over the batter. Using a butter knife, swirl the peanut butter into the chocolate batter to create a marbled effect. Pour the remaining chocolate batter over the top and sprinkle with peanut butter chips for extra texture and flavor.
- Bake the Bread: Place the loaf pan in the oven and bake for 60 to 65 minutes. Check doneness by inserting a toothpick into the bread’s center; it should come out mostly clean with only a few melted chocolate or peanut butter traces—gooey batter means it needs more time.
- Cool and Serve: Remove the pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15 minutes before running a knife around the edges to loosen it. Carefully remove the loaf from the pan and allow it to cool fully on the rack until slightly warm. Slice and serve to enjoy the perfect balance of chocolate, peanut butter, and banana flavors.
- Storage Tips: Wrap leftover bread in plastic wrap and keep it at room temperature for up to 4 days. For longer storage, cool completely, then wrap in plastic wrap and aluminum foil before freezing. Freeze for up to 1 month and defrost before slicing.
Notes
- The bread keeps well for up to 4 days when wrapped tightly on the counter.
- Freezing the bread preserves freshness for up to 1 month; ensure it is fully cooled before wrapping.
- You can substitute other oils like vegetable, grapeseed, or coconut oil depending on preference.
- Peanut butter swirl adds rich texture; feel free to increase or decrease quantity to taste.
- Do not overmix the batter to keep the bread tender and moist.
- Check the bread near the end of baking time to avoid overbaking due to melted chocolate possibly misleading the toothpick test.
