Chocolate Peanut Butter Banana Bread Recipe
Introduction
This Chocolate Peanut Butter Banana Bread combines the rich flavors of cocoa and creamy peanut butter with the natural sweetness of ripe bananas. It’s a moist, indulgent twist on classic banana bread that’s perfect for breakfast or an afternoon snack.
Ingredients
- 3 ripe bananas
- 1/2 cup butter or oil
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 1/3 cup peanut butter
- 1/2 cup chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly.
- Step 2: In a large bowl, mash the ripe bananas until smooth. Stir in the butter or oil, sugar, eggs, and vanilla extract until well combined.
- Step 3: In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder. Gradually add the dry ingredients to the banana mixture, mixing until just combined.
- Step 4: Gently fold in the peanut butter and chocolate chips, ensuring they are evenly distributed throughout the batter.
- Step 5: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Step 6: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: Remove from oven and let the bread cool completely in the pan before slicing and serving.
Tips & Variations
- Use overripe bananas with brown spots for the best natural sweetness and flavor.
- Swap peanut butter for almond or cashew butter for a different nutty twist.
- Add chopped nuts like walnuts or pecans for extra crunch.
- For a less sweet version, reduce the sugar by 1/4 cup.
- If you like it extra chocolatey, sprinkle some chocolate chips on top before baking.
Storage
Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in the microwave for 15–20 seconds or toast lightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use oil instead of butter?
Yes, using oil will keep the bread moist and tender. Choose a neutral oil like vegetable or canola for best results.
Do I have to bake at 350°F?
350°F is ideal for even baking, but you can bake at 325°F if your oven runs hot; just increase the baking time slightly and check doneness with a toothpick.
PrintChocolate Peanut Butter Banana Bread Recipe
This Chocolate Peanut Butter Banana Bread is a moist and flavorful twist on classic banana bread, combining rich cocoa and creamy peanut butter with ripe bananas for a decadent treat. Perfect for breakfast, snacks, or dessert, it offers a delightful balance of chocolate and peanut butter in every bite.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted (or equivalent oil)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup unsweetened cocoa powder
Add-ins
- 1/2 cup creamy peanut butter
- 1/2 cup chocolate chips
Instructions
- Preheat and prepare pan. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray to ensure the bread does not stick.
- Mash bananas and combine wet ingredients. In a large bowl, mash the ripe bananas thoroughly until smooth. Add melted butter, sugar, eggs, and vanilla extract. Whisk together until well combined and smooth.
- Mix dry ingredients. In a separate bowl, sift together the all-purpose flour, baking soda, salt, and cocoa powder to ensure even distribution and remove lumps.
- Combine wet and dry mixtures. Gradually add the dry ingredients to the wet banana mixture. Stir gently until just combined, being 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 until evenly distributed throughout the batter.
- Pour batter and bake. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center of the loaf comes out clean or with minimal moist crumbs.
- Cool and serve. Remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing and serving to preserve texture and flavor.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- If you prefer, swap the butter for an equal amount of vegetable oil for a dairy-free option.
- To add crunch, consider folding in chopped peanuts along with chocolate chips.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
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