The classic flavor combination of chocolate and peanut butter comes together in this Chocolate Peanut Butter Banana Bread recipe. A simple, delicious banana bread with a twist!
Classic banana bread is a good thing. And apparently I just can’t leave a good thing alone!
I’ve added a cozy fall flavor with my Apple Banana Bread, summery freshness with my Strawberry Banana Bread, and then there’s my irresistible, tropical-inspired Jamaican Banana Bread.
This chocolate peanut butter version was made from a chocolate banana bread recipe I used to make far back in time. The bread was very good but got even better after a suggestion from my husband. “You know, this would taste really good with peanut butter.”
After getting over the shock that he had suggested a recipe change, I tried it and he was right. This Chocolate Peanut Butter Banana Bread is absolutely delicious.
What’s not to love? The chocolate and peanut butter combo is solid.
This recipe bakes a rustic, rich banana bread that’s made even more delicious with the addition of two flavors of chocolate and creamy peanut butter.
Ingredient Notes
- dry ingredients – All-purpose flour, granulated sugar, unsweetened cocoa powder and baking powder.
- wet ingredients – Eggs, pure vanilla extract and either regular or light sour cream.
- bananas – Mash two overripe bananas with a fork.
- peanut butter – Creamy peanut butter is the best choice for this recipe.
- butter – Softens at room temperature.
- chocolate chips – Semi-sweet chocolate chips add another delicious layer of chocolate flavor!
How to make Chocolate Peanut Butter Banana Bread
Before you begin, preheat your oven to 350 degrees F and line a 9 x 5 inch loaf pan with non-stick cooking spray.
Make the dough
- Using an electric mixer, in a large bowl, beat together the butter and sugar until light and fluffy. Add eggs and peanut butter and mix again until creamy. Then stir in the banana puree and vanilla until smooth.
- In a separate medium-sized mixing bowl, whisk together the flour, baking powder, and cocoa powder. Add half of the dry mixture to the wet mixture and stir with a wooden spoon until well combined.
- Add half of the sour cream and mix again. Repeat the process with the remaining dry mixture and sour cream.
- Mix in the chocolate chips.
Bake
- Place the batter in the greased loaf pan and bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and cool in the loaf tin on a wire rack for 20 to 30 minutes (or until cool enough to touch) before turning onto the wire rack to cool completely.
storage tips
Chocolate Peanut Butter Banana Bread can be wrapped in foil or stored in an airtight container at room temperature for up to 4 days. Make sure the bread is completely cool to avoid condensation, and place a paper towel under the bread to soak up excess moisture. To extend the lifespan, put it in the fridge and it will stay fresh for over a week.
Banana bread freezes well for longer storage. First, wrap either the entire loaf or individual slices in a layer of plastic wrap to prevent freezer burn. Then place the bread in a freezer-safe plastic bag, label it with the date, and freeze it for up to three months.
More Banana Recipes You’ll Love
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Chocolate Peanut Butter Banana Bread
The classic flavor combination of chocolate and peanut butter comes together in this Chocolate Peanut Butter Banana Bread recipe. A simple, delicious banana bread with a twist!
Ingredients
- ½ Cup butter, softened
- 1 Cup granulated sugar
- 2 large eggs
- ½ Cup creamy peanut butter
- 1 Cup mashed banana, from 2 very ripe bananas
- 1 teaspoon pure vanilla extract
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- â…“ Cup unsweetened cocoa powder
- ½ Cup sour cream, normal or easy
- ¾ Cup semi-sweet chocolate chips
instructions
-
Preheat the oven to 350 degrees F. Lightly grease a 9 x 5 inch loaf pan with nonstick cooking spray.
-
In a large mixing bowl, using an electric mixer, beat together the butter and sugar until light and fluffy. Add the eggs and peanut butter and beat again until creamy and well combined, 1 to 2 minutes. Stir in the banana puree and vanilla until smooth.
-
In a separate medium-sized mixing bowl, whisk together the flour, baking powder, and cocoa powder.
-
Add half of the dry mixture to the wet mixture and stir with a wooden spoon until well combined. Add half of the sour cream and mix again. Repeat the process with the remaining dry mixture and sour cream. Mix in the chocolate chips. Pour the batter into the prepared loaf pan.
-
Bake 55 to 60 minutes or until a toothpick inserted into the center of a loaf comes out clean.
-
Remove from the oven and cool in the loaf tin on a wire rack for 20 to 30 minutes (or until cool enough to touch) before placing on the wire rack. Allow to cool for at least another 30 minutes before slicing and serving.
Remarks
Fill greased mini muffin cups about ¾ full with batter. Bake at 350F for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Makes about 36 mini muffins.
storage
When completely cooled, wrap the loaf in foil or place in an airtight container and store at room temperature for up to 4 days. Make sure the bread is completely cool to avoid condensation, and place a paper towel under the bread to soak up excess moisture. To extend the lifespan, put it in the fridge and it will stay fresh for over a week.
Banana bread freezes well for longer storage. First, wrap either the entire loaf or individual slices in a layer of plastic wrap to prevent freezer burn. Then place the bread in a freezer-safe plastic bag, label it with the date, and freeze it for up to three months.
Nourishment
Portion: 1 disc · Calories: 439 kcal · Carbohydrates: 52 G · Protein: 8th G · Fat: 24 G · Saturated Fatty Acids: 11 G · Polyunsaturated fat: 2 G · Monounsaturated fatty acids: 8th G · trans fats: 0.4 G · Cholesterol: 66 mg · Sodium: 264 mg · Potassium: 335 mg · Fiber: 4 G · Sugar: 29 G · Vitamin A: 397 IU · Vitamin C: 2 mg · Calcium: 47 mg · Iron: 3 mg
Nutritional information is automatically calculated using common ingredients and is an estimate, not a guarantee. Check your ingredient labels at home for more accurate results.
This post was originally published on March 20, 2013. It has been updated with new text and images.