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Chocolate Peanut Butter Banana Bread Recipe

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4.3 from 13 reviews

This Chocolate Peanut Butter Banana Bread is a moist, flavorful loaf combining the richness of peanut butter and the natural sweetness of ripe bananas with pockets of dark chocolate swirled throughout. The recipe features a marbled effect achieved by dividing the batter and folding in cocoa and melted chocolate, delivering a decadent treat perfect for breakfast, snacks, or dessert.

  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder

Wet Ingredients

  • 3 medium bananas, mashed
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/3 cup milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup dark chocolate chips (melted)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch bread pan with parchment paper and set it aside to make removal easier after baking.
  2. Mix dry ingredients: In a small bowl, combine the all-purpose flour, baking soda, and salt. Stir thoroughly to ensure even distribution of the leavening agent and salt. Set this mixture aside.
  3. Combine bananas and peanut butter: In a large mixing bowl, use a mixer or whisk to blend the mashed bananas and creamy peanut butter until smooth and no visible banana chunks remain. This creates a creamy base for the batter.
  4. Add sugars and eggs: Stir in the light brown sugar and granulated sugar until combined. Then add the eggs and mix well to incorporate them fully into the batter.
  5. Incorporate liquids: Pour in the milk, vegetable oil, and vanilla extract. Stir until all wet ingredients are fully mixed.
  6. Combine with dry ingredients: Gradually add the flour mixture to the wet ingredients. Mix gently but thoroughly until the batter is smooth and free of clumps.
  7. Divide batter: Split the batter evenly into two separate bowls to prepare for the marbling effect.
  8. Prepare chocolate batter: In a small bowl, stir together the melted dark chocolate chips and unsweetened cocoa powder until smooth. Add this chocolate mixture to one half of the batter, stirring until well combined.
  9. Layer the batter: Alternately add spoonfuls of the plain and chocolate batter into the bread pan to create layers. Once all batter is in, use a knife to swirl through the mixture gently, being careful not to overmix and lose the marbled effect.
  10. Bake: Place the pan in the preheated oven and bake for 60-75 minutes. Check for doneness by inserting a toothpick or knife into the center of the loaf; it should come out clean when the bread is fully cooked. If the bread starts browning too fast, cover loosely with aluminum foil after 45 minutes to prevent burning.
  11. Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Using ripe bananas is key for natural sweetness and moisture.
  • Melt the chocolate chips gently in a microwave or double boiler to avoid burning.
  • The swirling technique creates a beautiful marbled appearance—avoid overmixing to keep the contrast distinct.
  • If the loaf browns too quickly, tent with foil after 45 minutes of baking.
  • Ensure toothpick inserted in center comes out clean to confirm doneness.
  • This loaf stores well in an airtight container at room temperature for up to 3 days or freezes well for longer storage.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 60-75 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/chocolate-peanut-butter-banana-bread-recipe/