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Banana bread is a good thing. I can’t seem to leave a good thing alone.
I came across a recipe for Chocolate Banana Bread ages ago and have made it countless times. It’s fabulous. Then one day my husband, who has apparently been influenced by my tweaked, food blogging mind, said “You know, this would be really good with peanut butter in it”. After I got over the shock of him making a suggestion for modifying a recipe, I tried it, and the rest is history.
The grocery list – butter, all-purpose flour, sugar, creamy peanut butter, vanilla, baking soda, light sour cream, eggs, unsweetened cocoa, mini (or regular) semi-sweet chocolate chips, and some sad overly ripened bananas that you bought last week and no one ate.
Grab a large mixing bowl and using a hand mixer, beat the softened butter, sugar, eggs, and peanut butter till nice and creamy.
After mashing the banana up a little bit in a small bowl, add it to the butter mixture, along with the vanilla. Continue to beat with the hand mixer until well combined. We are done with the hand mixer now so go grab a wooden spoon.
Add in the flour, baking soda, and cocoa powder and mix together with the wooden spoon.
Time to add the light sour cream. Mix again till well combined.
Me thinks we need more chocolate. I’m using mini chocolate chips this time. Scroll on down a little to see why.
Divide the batter between two 9″ loaf pans that have been generously coated with non-stick cooking spray. Pop them into a 350 degree oven for 60 minutes or till a toothpick inserted in the center of the loaf comes out clean.
Most of the time I will make one loaf and then use the other half of the batter to make mini muffins. I like to use mini chocolate chips because I think they work better for this purpose. If you’re using the batter for loaves, regular chocolate chips are a fine choice. The complete directions for both the loaves and muffins are included below.
This recipe results in a beautiful loaf of bread. Be sure to allow it to cool completely before slicing and serving.
I have a thing for small food. These mini muffins are small, portable, and yummy.
Either way, we love the stuff and I hope you do to!
Chocolate Peanut Butter Banana Bread
- 1 cup butter softened
- 2 cups white sugar
- 4 eggs
- 1/2 cup creamy peanut butter
- 3 very ripe bananas mashed
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/3 cup unsweetened cocoa powder
- 1 cup light sour cream
- 1 cup mini semisweet chocolate chips
- Preheat oven to 350 degrees. Lightly grease two 9" x 5" inch loaf pans with non-stick cooking spray.
- In a large bowl, cream together butter, sugar, eggs, and peanut butter with an electric hand mixer until creamy and well combined. Beat in mashed bananas and vanilla. Add flour, baking soda and cocoa; and mix with a wooden spoon until just combined. Mix in sour cream and chocolate chips. Divide batter between prepared pans.
- Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.
- For mini muffins: Fill greased mini muffin cups about 3/4 full with batter. Bake at 350 for 15 minutes or till toothpick inserted into center of muffin comes out clean. Half the batter will yield 36 mini muffins.
- Adapted from Allrecipes