Chocolate Peanut Butter Banana Bread Recipe
Introduction
This Chocolate Peanut Butter Banana Bread is a delicious twist on a classic favorite. Moist and flavorful, it combines the richness of chocolate and peanut butter with the natural sweetness of ripe bananas, making it a perfect treat for breakfast or dessert.
Ingredients
- 3 ripe bananas
- 1/2 cup butter or oil
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 1/2 cup peanut butter
- 1/2 cup chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Step 2: In a large bowl, mash the ripe bananas until smooth. Add butter or oil, sugar, eggs, and vanilla extract, mixing well until combined.
- Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder.
- Step 4: Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.
- Step 5: Fold in the peanut butter and chocolate chips evenly throughout the batter.
- Step 6: Pour the batter into the prepared loaf pan, smoothing the top.
- Step 7: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Step 8: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
- For a nuttier texture, add chopped peanuts or walnuts to the batter.
- Use natural peanut butter for a healthier option without added sugars or oils.
- If you prefer a sweeter bread, increase the sugar slightly or add a drizzle of honey on top after baking.
- Swap chocolate chips for white chocolate or butterscotch chips for a different flavor twist.
Storage
Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well. Thaw and drain any excess liquid before mashing to maintain the right batter consistency.
Is it possible to make this banana bread gluten-free?
Absolutely. Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup like regular flour, and ensure your baking soda and other ingredients are gluten-free.
PrintChocolate Peanut Butter Banana Bread Recipe
This moist and delicious Chocolate Peanut Butter Banana Bread combines the natural sweetness of ripe bananas with rich cocoa and creamy peanut butter, creating a flavorful twist on a classic favorite. Enhanced with chocolate chips for added indulgence, this easy-to-make loaf is perfect for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Fruit and Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup (115g) butter, melted or 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1/3 cup (35g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
Add-ins
- 1/2 cup (125g) creamy peanut butter
- 1/2 cup (90g) semi-sweet chocolate chips
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray to ensure the bread doesn’t stick during baking.
- Mash bananas and mix wet ingredients: In a large bowl, mash the ripe bananas until smooth. Add melted butter (or oil), sugar, eggs, and vanilla extract. Mix thoroughly until the ingredients are fully combined and smooth.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution of leavening and cocoa throughout the batter.
- Mix dry into wet ingredients: Gradually add the dry ingredients into the wet banana mixture, stirring just until incorporated. Be careful not to overmix to keep the bread tender.
- Fold in peanut butter and chocolate chips: Gently fold in the creamy peanut butter and chocolate chips, distributing them evenly throughout the batter for bursts of flavor.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and slice: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing. This prevents it from crumbling and helps flavors to set.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Use very ripe bananas with brown spots for the best natural sweetness and moisture.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can add chopped nuts like walnuts or pecans for extra texture.
- To enhance peanut butter flavor, swirl some peanut butter on top of the batter before baking.
Keywords: banana bread, chocolate banana bread, peanut butter banana bread, chocolate peanut butter bread, easy banana bread, homemade banana bread, chocolate chips, peanut butter
