Chocolate Peanut Butter Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Silicone spatula
- 1 fork (for mashing bananas)
- 1 9x5-inch loaf pan
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
Ingredients
- 3 large ripe bananas mashed
- 120 gram creamy peanut butter
- 100 gram unsalted butter melted and cooled
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 2 gram fine salt
- 60 gram unsweetened cocoa powder sifted
- 80 milliliter milk room temperature
- 90 gram chocolate chips semi-sweet
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, mash the ripe bananas with a fork until mostly smooth.
- Add the melted butter, peanut butter, granulated sugar, brown sugar, eggs, and vanilla to the bananas and whisk until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined.
- Pour in the milk and fold again until the batter is smooth and no dry streaks remain.
- Fold in the chocolate chips, reserving a small handful for topping if desired.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the reserved chocolate chips evenly over the top of the batter.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Remove the pan from the oven and let the banana bread cool in the pan for 15 minutes.
- Transfer the loaf to a wire rack to cool for at least 5 more minutes before slicing and serving.
Notes
For best flavor, use very ripe bananas with lots of brown spots, as they add sweetness and moisture to the bread; avoid overmixing the batter after adding the dry ingredients to keep the crumb tender and prevent toughness. If the top is browning too quickly, tent the loaf loosely with foil during the last 10–15 minutes of baking. You can adjust the richness by using natural peanut butter (for a slightly less sweet, nuttier loaf) or regular creamy peanut butter (for a sweeter, more nostalgic flavor). Ensure all cold ingredients are at room temperature so the batter mixes evenly, and let the loaf cool fully if you plan to slice very thin pieces or wrap it for storage, as it slices more cleanly when cooled.
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