Chocolate Peanut Butter Banana Bread

There’s something about the smell of chocolate and bananas baking together that instantly softens the edges of a long day.

This chocolate peanut butter banana bread is a cozy dessert-meets-snack, with a tender crumb, ribbons of melted chocolate, and a rich, nutty swirl that perfumes the whole kitchen in under an hour.

It’s perfect for sweet-tooth fans, busy families, and beginners who want something impressive without fuss.

I first leaned on this recipe after a rough week, when three overripe bananas stared accusingly from the counter.

Thirty minutes later, the house smelled like a bakery, and warm slices—edges slightly crisp, centers soft and studded with chocolate—turned an ordinary Sunday afternoon into a small celebration.

This loaf shines for last-minute cravings, casual gatherings, or as a comforting treat tucked into lunchboxes all week. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, bakery-style chocolate and peanut butter flavor in every bite
• Uses ripe bananas for natural sweetness, moisture, and less food waste
• Stays incredibly soft and tender for days, perfect for make-ahead treats
• Mixes up in one bowl with simple, pantry-friendly ingredients
• Doubles as dessert or indulgent breakfast, especially warmed with extra peanut butter

Ingredients

• 3 large ripe bananas, mashed — very spotty bananas give best sweetness and moisture
• 120 g creamy peanut butter — standard shelf-stable, not natural, for smoother texture
• 100 g unsalted butter, melted and cooled — cooling prevents scrambling the eggs
• 150 g granulated sugar — balances cocoa’s bitterness
• 50 g light brown sugar, packed — adds moisture and caramel notes
• 2 large eggs, room temperature — room temp eggs mix more evenly
• 5 ml vanilla extract — pure vanilla for fuller flavor
• 190 g all-purpose flour — regular unbleached flour works best
• 5 g baking soda — fresh, not expired, for proper rise
• 2 g fine salt — fine grain distributes more evenly in batter
• 60 g unsweetened cocoa powder, sifted — natural or Dutch-process, high quality
• 80 ml milk, room temperature — dairy milk preferred for richness
• 90 g semi-sweet chocolate chips — choose good-quality chips that hold shape in baking

Step-by-Step Method

Preheat & Prepare Pan

Preheat the oven to 175°C (350°F). Grease a 9×5-inch loaf pan or line it with parchment for easy removal.

Make sure your rack is in the center of the oven for even baking. Gather all ingredients and equipment so everything is ready before you start mixing the batter.

Mash the Bananas

Place the ripe bananas in a large mixing bowl. Mash them thoroughly with a fork until mostly smooth with just a few small lumps.

Aim for a thick, pourable consistency. Well-mashed bananas make certain even moisture and sweetness throughout the loaf without dense pockets of fruit.

Whisk in Wet Ingredients

Add the melted, cooled butter, peanut butter, granulated sugar, brown sugar, eggs, and vanilla to the mashed bananas. Whisk until the mixture looks smooth and cohesive.

Make sure the butter isn’t hot, or it may partially cook the eggs. A well-blended wet base gives the bread a tender, uniform crumb.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and sifted cocoa powder. Break up any cocoa clumps completely.

Distribute the baking soda and salt evenly through the flour. This step guarantees the loaf rises properly and the chocolate flavor is balanced in every bite.

Fold Wet & Dry Together

Pour the dry ingredients into the wet mixture. Use a silicone spatula to gently fold, turning the bowl and cutting through the center.

Stop as soon as the flour is mostly incorporated. Avoid vigorous stirring, which can develop gluten and make the banana bread tough instead of soft.

Add the Milk & Smooth Batter

Pour in the room-temperature milk. Fold gently until the batter is smooth and no dry streaks remain.

Scrape the bottom and sides of the bowl to catch hidden flour pockets. Keep mixing to a minimum once everything looks uniform. The batter should be thick but easily spreadable in the pan.

Fold In Chocolate Chips

Add the chocolate chips, reserving a small handful for the top if you like. Fold them in gently so they’re evenly dispersed without overmixing the batter.

Make sure the chips are coated with batter to prevent sinking. This step adds rich chocolate pockets in every slice.

Fill Pan & Top the Loaf

Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly, smoothing the surface.

Tap the pan lightly on the counter to release any large air bubbles. Sprinkle the reserved chocolate chips evenly over the top, pressing them in very gently so they adhere while baking.

Bake & Check Doneness

Place the pan on the center oven rack and bake for 50–55 minutes. Start checking at 50 minutes.

Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter. If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.

Cool & Slice the Bread

Remove the pan from the oven and let the loaf cool in the pan for 15 minutes. Carefully lift it out using the parchment or invert it gently.

Transfer to a wire rack and cool at least 5 more minutes before slicing. For neat slices and best texture, allow the bread to cool almost completely.

Ingredient Swaps

• Flour: Swap all-purpose flour 1:1 with a gluten-free all-purpose blend (with xanthan gum) to make it gluten-free.
• Dairy: Replace butter with vegan butter or melted coconut oil, and milk with any unsweetened plant milk for a dairy-free loaf.
• Peanut butter: Use almond, cashew, or sunflower seed butter if you need a peanut-free option; choose sweetened spreads if you want to keep the same sweetness level.
• Eggs: Substitute each egg with a “flax egg” (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes) for a vegan-friendly version.

You Must Know

– Scale – For two loaves, double all ingredients (e.g., 6 bananas, 240 g peanut butter, 380 g flour) and divide evenly between two 9×5-inch pans; start checking doneness around 45 minutes since two pans in the oven can bake slightly faster at the edges.

Serving Tips

• Serve warm slices with a scoop of vanilla ice cream and a drizzle of melted peanut butter.
• Plate with fresh banana slices and a light dusting of powdered sugar or cocoa.
• Pair with hot coffee, cappuccino, or a cold glass of milk for contrast.
• Toast leftover slices lightly and spread with extra peanut butter or chocolate hazelnut spread.
• Cut into cubes, skewer with strawberries, and serve as fun dessert bites.

Storage & Make-Ahead

Store chocolate peanut butter banana bread tightly wrapped in the fridge for up to 5 days.

Bring slices to room temperature or gently warm before serving.

This loaf is very make-ahead friendly and freezes well, tightly wrapped, for up to 3 months.

Thaw overnight in the refrigerator before enjoying.

Reheating

Reheat slices gently.

In microwave at 50% power for 15–20 seconds.

In a 150°C (300°F) oven wrapped in foil for 8–10 minutes.

Or on a covered, dry skillet over low heat.

Banana Bread in Pop Culture

During those long stay-at-home months, my feed overflowed with loaves—celebrities, neighbors, old classmates, all proudly holding up browned, crackly-topped slices like tiny trophies.

When I bake this chocolatey, peanut-buttery version, I feel linked to that whole invisible crowd. You and I may never share a kitchen, but we share that cinematic, cultural hug in loaf form.

Final Thoughts

Give this Chocolate Peanut Butter Banana Bread a try and see how the rich cocoa, nutty peanut butter, and sweet banana all come together in every slice.

Feel free to tweak it with different nut butters, extra chocolate chips, or your favorite mix-ins to make it your own.

Frequently Asked Questions

Can I Make This Banana Bread in a Muffin Tin Instead of a Loaf Pan?

Yes, you can, and I often do. I’d divide the batter into a greased muffin tin and bake at the same temperature for about 18–24 minutes, until domed, fragrant, and just set.

Is This Recipe Suitable for People With Peanut or Tree Nut Allergies?

No, it isn’t safe for peanut or tree nut allergies. I’d never risk it for you. I’d bake a separate nut‑free loaf instead, washing bowls and tools carefully, so your kitchen still smells warmly inviting.

How Can I Adapt This Recipe for a Gluten-Free or Dairy-Free Diet?

You can swap in a 1:1 gluten‑free flour blend and use dairy‑free butter, milk, and chocolate chips. I’ve done this on rainy Sundays; the loaf stays tender, fragrant, and just as comforting.

Can I Use Frozen Bananas, and Do They Need to Be Thawed First?

Yes, you can; I always thaw them first and drain excess liquid. When I stir those soft, speckled bananas into the batter, the kitchen fills with that deep, familiar sweetness that feels like home.

What’s the Best Way to Ship This Banana Bread Without It Drying Out?

I wrap the cooled loaf tightly in plastic, then foil, and tuck it in a snug box with crumpled parchment. I always imagine you unwrapping it, still tender, like a little care-package of home.