Chocolate Peanut Butter Banana Bread-moist chocolate banana bread with a peanut butter swirl and peanut butter chips on top! This quick and easy banana bread recipe is a family favorite!
Oops, I did it again! I made more chocolate banana bread. I am obsessed with my chocolate banana bread recipe, it is seriously the BEST! I buy extra bananas at the store just so I can make banana bread. I watch the bananas, waiting for them to turn brown. I think they actually take longer to turn brown if you watch them, kind of like watching a pot of water to boil. They seem to take forever to turn brown when you really want to make banana bread.
This time, I used my brown bananas to make chocolate banana bread, but I mixed things up. I added peanut butter to the mix and made Chocolate Peanut Butter Banana Bread. Yep, this chocolate banana bread recipe has a peanut butter swirl inside and peanut butter chips on top! It is a chocolate peanut butter lover’s DREAM banana bread!
I was super excited to invite peanut butter to the chocolate banana bread party because chocolate and peanut butter are a match made in heaven. I knew the peanut butter addition would be good, but I didn’t know it would be eat the whole loaf good. You think I am joking, but I really went to town on this loaf of banana bread. The boys helped me a little, but I kept eating slice after slice until it was gone.
The chocolate banana bread alone is absolute perfection, but when you add in a swirl of creamy peanut butter and peanut butter chips on top, talk about trouble. I couldn’t stop myself!
Now, this is technically banana bread, but I will warn you, it tastes more like chocolate cake. I promise, that is a VERY good thing. And since it is bread, you can eat it for breakfast and not feel guilty. It has peanut butter so you will get a nice boost of protein. Oh, and the bananas, so there is fruit too, totally acceptable breakfast food:)
I like to go the extra mile and slather peanut butter on my slice. Mmmmm, so good!
So, I’ve made Chocolate Banana Bread, Gluten-Free Vegan Chocolate Banana Bread, and now Chocolate Peanut Butter Banana Bread. I think I need an intervention. The next time I bake a loaf of chocolate banana bread, please come help me eat it! And which recipe is my favorite? I know you are going to ask…whatever banana bread I am eating at the time. They are ALL so so good!
I am going to watch my bananas now. I need them to turn brown so I can bake another loaf. And make sure you check out How to Make the Best Banana Bread, if you want a classic recipe! It’s a winner!
Chocolate Peanut Butter Banana Bread
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3-4 brown bananas 1 ½ cups mashed
- 3/4 cup packed light brown sugar
- 1/4 cup melted butter
- 1/4 cup canola vegetable, grapeseed, or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup creamy peanut butter
- 1/2 cup peanut butter chips
- Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Gently fold in the chocolate chips.
- Pour half of the batter into the prepared loaf pan. Drop spoonfuls of the peanut butter on top of the batter. Swirl the peanut butter into the chocolate batter with a butter knife. Top with remaining chocolate batter. Sprinkle the peanut butter chips over the top of the bread. Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips or peanut butter on the toothpick and that is fine. You just don’t want a lot of gooey batter.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
- Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Have you tried this recipe?
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Now this is how to do banana bread!
I’d like to try this with a Nutella swirl instead of straight peanut butter!
Well seeing this recipe has brightened up my day! Thanks guys!
Our family loves banana bread! This is a great picnic treat!
Wow… I am a true fan of the chocolate and peanut butter combo. Can I hug it? (Just kidding.) But I’ll take a slice…or two…or ten.
This bread looks amazing! I need it in my life!
Hi there, if you can find a way to make a sugar free chocolate peanut butter banana bread I will buy 2 from you. Looking for a person online who can make this sugar free, but has not found anyone who can make this certain bread sugar free or no sugar alcohol free. Can you make it sugar free, and I would buy them from you? Stores dont sale sugar free breads. Don’t cook. If you can it the bread and I would buy them online from you, if possible. Thanks
hey girl- this bread looks so good!
Looks incredible…making today!
Quite possibly, THE best banana bread recipe I’ve ever seen! Deano 🙂
YUM! It doesn’t get much better than chocolate and peanut butter!
I just made two loaves tonight. I can’t wait to try them!!!
Ok, this bread is the bomb!!! I had some last night soon after I took it out of the oven. What a treat!! Since I made two loaves I brought some into work and my coworkers and loving it!! Its a nice Friday treat for coworders!!
Thank you for sharing your awesome recipes.
So happy you like the bread!
I made this yesterday and it was OH SO GOOD! My kids and their friends love banana bread, and this will be my go to recipe for a while. I didn’t have the peanut butter chips, but it was perfect without them!
So glad you liked it!
Made this tonight. So delicious. Very moist. Slices broke apart in the middle peanut butter spots so didn’t really hold together. Didn’t have peanut butter chips so made a crumble topping (flour, brown sugar, peanut butter and butter). Thank you for the recipe.
Hello!! I am so excited to try this, I think it will be perfect for my boyfriend’s birthday!! Do you think it would work in cupcake form? If so, how would you adjust the baking temp/time?
Thank you so much as always for your lovely recipes!!
This looks amazing! I would like to make it in mini loaf pans for holiday gifts. How should I adjust baking time? Thank you!
I would bake for half the time and check them!
Thanks for this wonderful recipe. A friend requested a bundt cake with peanut butter and bananas and this totally satisfied her craving. And after taking the recipe to the office there have already been numerous requests for it. I’ll certainly be making it again.
This looks really good and I can’t wait to make it. Can I use chunky peanut butter instead of smooth?
This takes no where near 60 mins! Seemed done at 30 but I kept it in as per instructions. Completely burnt!
Must really depend on your oven… Mine took a whole 60 minutes and it was amazing!!
Hi what I can I substitute Dutch process cocoa powder with .. as I can’t find it in our local stores .
regular unsweetened cocoa powder is fine.
That looks amazing! I am trying it tonight!
Do you use natural peanut butter or does it need to be the Skippy/Jiff kind? Thanks, yum!!
Thanks for this recipe!
Just making this now! Smells delicious!
I’m sure my grandsons are going to enjoy it!
Very good. Was a bit crumbly when we cut into it but we might not have let it cool long enough – smelled too good. Used regular creamy adams peanut butter, which is salted. Would use unsalted next time, it was a bit too salty for our tastes.
I was in a hurry, so we turned it into mini muffins and regular sized muffins (baked at 20-25 minutes). They were delicious, and my kids loved them. Though, fair warning, turning them into mini muffins throws off the proportion of peanut butter mixed in and can make them very sticky in the mouth. That said, the overall flavor is fantastic, and my kids are already asking me to make it again!
This recipe was very easy to make however it didn’t taste as good as i thought it would, a great idea it just needs some fine tuning to get that perfect mix between chocolate, peanut butter, and banana. Keep trying!
First time making banana bread and this recipe is AMAZING!!! literally the best I’ve ever had!! Just wondering though, mine turned out extremely moist and it falls apart when I slice it. I followed the recipe to a T. Do you think I need to bake longer? Or try a little less vegetable oil? I’m going to buy more bananas immediately so I can make loaves for my family!!
I have made this banana bread and is fab , fan and easy , I loved it
Very good! Didn’t swirl peanutbutter but rather added to batter,also swapped half the oil for applesauce and added approx 1/2c milk. Needed to bake 70min. Very nice texture and very moist.
also made mini loafs and baked for approx.40minutes.
I just made this! I only put 1/3 cup cocoa, and I incorporated some peanut butter in the mix and did a ribbon of peanut butter along the bread so every piece would have peanut butter! It’s smelling amazing in the oven! I can’t wait to try it!
So good! I loved this recipe so much I’ve made it twice this week.
Hi I just wanted to share a tip on browning bananas faster! If you heat your oven to 300 degrees and bake your greenish bananas for 25-30 minutes they come out brown and mushy, ready for baking! Just let them cool first. Also, putting them in a paper bag can speed up the browning process if you don’t need them immediately.
I made this bread today & oh. my. gosh. SO GOOD! This is a new favorite & will be made again & again. Thank you for creating this recipe.
WELL! I found this recipe and committed to it.
Then, realized I had no chocolate chips OR peanut butter chips.
So I subbed for the chocolate chips with 6 T unsweetened cocoa, and 6 T spiced Mexican drinking chocolate, with 4 T olive oil with 1 T mayonnaise.
This was FABULOUS. And the added spices and cayenne pepper from the drinking chocolate?
This is household favorite and doesn’t last very long. Sometimes it’s not even fully cooled before the kids are slicing it up. Thank you!
Hi!! Can i substitute the white flour with either almond or coconut flour?
No, they have a different texture. Sorry!
Haven’t made this yet, but plan to! Is there any way you can cut out the oil and use all butter, or will this ruin it?
You can use all butter. I just like to use a mix because the oil keeps the bread moist and the butter adds great flavor, but all butter will work too!
For nearly 5 years I lived in a run down apartment without a working oven and missed baking so much. This was the first recipe I tried after moving into my new place. The first in 5 years! I thought maybe I should start out with some simple choc chip cookies just in case my baker’s intuition is a little rusty, but after stumbling across your Choc Peanut Butter Banana Bread recipe I thought, “What the heck- I’ve got overripe bananas. It’s a sign.” And oh my gooey goodness! This is magic melting in your mouth.
Lookie here for pics!: https://postimg.cc/gallery/232HxTK
Thank you for sharing!
The following has probably been addressed but I did not see it. Is the butter unsalted or salted? It is my understanding the difference is negligible but it is also my understanding that when baking, unsalted butter is recommended. I would appreciate your suggestion(s). You, no doubt have all the talent—I assure you, I do not. Thank you for your response.
I used salted plus a bit more than the teaspoon the recipe called for and mine’s definitely not too salty. I used kosher rather than sea salt, and those bigger flakes usually mean you notice it even more but this is so sweet it can handle it. Salted butter isn’t standardized and even the same brand can vary widely: that’s why baking usually calls four unsalted, so you can regulate it.
Hi Greer, I was always taught if a recipe calls for salt, it is recommended to use unsalted butter. This way you can control the amount of salt in a dish & also don’t run the risk of over salting the dish. I know bakers who use salted butter (because they like the taste better) and will still add the salt the recipe calls for. I also know bakers who will use salted butter and then omit the salt the recipe calls for.
So do answer your question, I think it’s a personal choice. I have mistakenly grabbed salted butter and used it (adding the salt) and found stuff to be too salty for my taste. Hope this helps.
Indeed, unsalted is normally used for baking. But I use salted all the time. I think it boosts the flavor. The only time its necessary to use unsalted butter is if you’re making yeasted bread/dough cause salt kills yeast activity. Otherwise it’s pretty harmless. You can always add less salt to the recipe since you have some in your butter. Hope that helps!
This is cake, not banana bread. It’s good cake, but one can replace the fat with bananas in almost all cakes and get good results; this has both the bananas and the fat and SO MUCH SUGAR. I cut the sugar in half, used half whole wheat/half white flour, and it’s delicious. This site’s usually spot on with cooking times/temps so I set timer for 60m and should’ve taken it out at least 5 minutes earlier, maybe 10. I used salted butter and added a bit more than the teaspoon called for, kosher not sea salt because bigger flakes means you notice it more. I also used straight up peanut butter – from the machines that butter the peanuts while you watch – rather than packaged that has added sugar. I’d salted it but that might explain the need for more salt in my loaf (cake).
Your baking time was off cause you altered the recipe. If you’re gonna alter ingredients you have to check your oven at different intervals than the posted time.
Made this yesterday – delicious for sure! Only problem I had was that the peanut butter did not swirl after being dropped onto batter – just rolled around in big lumps. Suspect it was just that the peanut butter was too cold – should be fixable with a quick hit in the microwave next time – and there will definitely be a next time. Lumps instead of a swirl is only an aesthetic concern anyway – great recipe!
Glad you loved it.
This is amazing. Definitely the best banana bread I ever made or had. I brought it to a work meeting and everyone loved it, and I really think it contributed to making it a success, haha!
I only had 2 bananas and just added an additional egg to make up for it, and that worked very well. Still very moist, but obviously a bit less banan-y than with three or more, I suppose. But still really, really delicious. I hope I can make it again soon!
Great recipe. The cake was light and fluffy and not too sweet. My family loved it. I left out the peanut butter swirl because I was lazy.