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Banana bread is a must-have recipe—classic, comforting, and the perfect way to use up overripe bananas. I have a favorite classic banana muffin recipe I sometimes top with cinnamon sugar. If you want to elevate banana bread, this chocolate peanut butter banana bread is a delicious upgrade.
If you follow along, you may remember my little Lila went through a phase where she suddenly decided she didn’t like bananas after eating them constantly. Toddlers, right? I posted the classic muffins back then, and despite convincing her to try bananas again at the store, she still wouldn’t eat them. Fortunately, an inspiring chocolate banana bread from fellow baker Heather at @brownedbutterblondie pushed me to create my own version with peanut butter and chocolate.
How to Make Chocolate Peanut Butter Banana Bread
Start by pureeing your ripe bananas until very smooth. I prefer completely smooth banana puree so you get consistent banana flavor without large chunks. A blender or food processor works great. Once smooth, set the bananas aside.
Whisk the dry ingredients together in a medium bowl: bread flour (or all-purpose), Dutch-process cocoa powder, baking powder, baking soda, and salt. Set this mixture aside while you prepare the wet ingredients.
In the bowl of a stand mixer fitted with the paddle attachment, combine cooled melted butter with the sugar and mix until incorporated. Add the egg, extra yolk, and vanilla; mix to combine. Then add the Greek yogurt and peanut butter and mix until smooth.
Add the dry ingredients to the wet in two additions, mixing only until the flour is just incorporated—avoid overmixing. Fold in the pureed bananas and chocolate chips.
Pour the batter into a prepared loaf pan (I line mine with parchment with an overhang so it’s easy to lift the bread out once cooled). Top with extra chocolate chips and bake at 350°F (175°C) for 50–55 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Allow the loaf to cool on a wire rack before slicing.
Chocolate Peanut Butter Banana Bread
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- Author: Elizabeth Buuck
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 1 loaf
- Category: Appetizer, Breakfast, Dessert, Snack
- Cuisine: American
Description
Classic banana bread with rich chocolate and a hint of peanut butter for extra depth and indulgence.
Ingredients
Scale
- 2 Bananas (ripe, puréed)
- 1 C Bread Flour (or all-purpose)
- 1/2 C Dutch-process Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 C Unsalted Butter (melted)
- 3/4 C Granulated Sugar
- 1 Large Egg (+ 1 yolk)
- 1 tsp Vanilla
- 1/4 C Greek Yogurt (plain)
- 1/4 C Peanut Butter
- 1/2 C Chocolate Chips (plus more for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Puree the bananas in a blender or food processor until smooth. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Add cooled, melted butter to a stand mixer fitted with the paddle attachment and begin to mix.
- Add the sugar and mix until combined.
- Add the egg and extra yolk, mixing until incorporated.
- Add vanilla, yogurt, and peanut butter; mix until smooth.
- Add the dry ingredients in two additions, mixing only until just combined. Avoid overmixing.
- Fold in the banana puree and chocolate chips, then pour the batter into the prepared loaf pan.
- Sprinkle the top with additional chocolate chips.
- Bake 50–55 minutes, until a toothpick comes out mostly clean with a few moist crumbs. Cool on a wire rack before slicing.
Notes
*I use Dutch-process cocoa powder for a deeper chocolate color and a smoother flavor. Regular cocoa will also work but will be slightly more acidic and brighter in flavor.
*Bread flour gives the loaf a pleasantly chewy texture, but all-purpose flour is an easy and tasty substitution.
Tips
This batter also works well for muffins. Fill liners about two-thirds full and bake 20–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
This bread freezes very well. Wrap slices in parchment, then foil, and freeze. Thawed slices remain delicious for a couple of weeks.
Dutch-process cocoa is less acidic than natural cocoa, so the recipe uses Greek yogurt to provide acidity that helps activate the baking soda. You can substitute buttermilk or add a teaspoon of cream of tartar if needed.
If your bananas aren’t ripe enough, place them in a paper bag or a dark drawer to speed up ripening.
