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The classic flavor combination of chocolate and peanut butter create a truly special banana bread. This Chocolate Peanut Butter Banana Bread is a fun twist from the classic.
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
Ingredients
- 1 cup butter softened
- 2 cups granulated sugar
- 4 large 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
Instructions
- Preheat oven to 350 degrees F. 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.
Tammi says
It’s in the oven..hopefully it turns out! I doubled the banana and the peanut butter…I didnt have chocolate chips but I had a milk chocolate sea salt candy bar! So i chopped it up and put it in as a substitute! I’m scared! I’ll let you know how it turned out!
gemma says
I have a little one allergic to peanuts, can I just leave out the peanut butter? or do I have to add something in its place to substitute?
Valerie says
Hi Gemma. There’s no need to sub anything for the peanut butter. Just leave it out altogether. Enjoy!
Nalan says
This looks delicious. Any suggestions on how I could add grated zucchini to that? I have a lot of zucchini in the garden that I need to use.
Valerie says
Well, we know that zucchini is fantastic in baked goods so I like your thinking Nalan. If I were to do this I think I’d try just using 2 bananas and adding in a cup of grated zucchini. If you try it please let me know how it worked out for you.