The classic flavor combination of chocolate and peanut butter come together in this recipe for Chocolate Peanut Butter Banana Bread. An easy, indulgent banana bread with a twist!
Classic banana bread is a good thing. And, apparently, I just can’t seem to leave a good thing alone!
This chocolate-peanut butter version evolved from a chocolate banana bread recipe I used to make way back in time. That bread was very good, but after a suggestion made by my husband, it got even better. “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 he was right. This Chocolate Peanut Butter Banana Bread is absolutely delicious.
What’s not to love? The chocolate peanut butter combination is solid.
Table of contents
This recipe bakes a rustic, sturdy loaf of banana bread made even more delicious with the addition of two kinds of chocolate and creamy peanut butter.
- Dry ingredients – All-purpose flour, granulated sugar, unsweetened cocoa powder, and baking soda.
- Wet ingredients – Eggs, pure vanilla extract, and either regular or light sour cream.
- Bananas – Use a fork to mash two overripe bananas.
- Peanut butter – Creamy peanut butter is the best choice for this recipe.
- Butter – Softened at room temperature.
- Chocolate chips – Semisweet chocolate chips add another delicious layer of chocolate flavor!
How to Make Chocolate Peanut Butter Banana Bread
Before beginning, preheat your oven to 350 degrees F. and coat a 9- x 5-inch loaf pan with nonstick cooking spray.
Make the Batter
- Using an electric mixer in a large bowl, mix the butter and sugar until light and fluffy. Add the eggs and peanut butter and beat again until creamy and well combined. Then, beat in the mashed bananas and vanilla until smooth.
- In a separate medium mixing bowl, whisk together the flour, baking soda and cocoa powder. Add half the dry mixture to the wet mixture and mix with a wooden spoon until just combined.
- Add half the sour cream and mix again. Repeat with the remaining dry mixture and sour cream.
- Mix in the chocolate chips.
- Transfer the batter to the greased loaf pan and bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
- Remove from the oven and allow to cool in the loaf pan on a wire rack for 20 to 30 minutes (or until cool enough to handle) before turning out on the wire rack to cool completely.
Chocolate Peanut Butter Banana Bread can be wrapped in foil or stored in an airtight container at room temperature for up to 4 days. Be sure the loaf has completely cooled to avoid condensation and place a paper towel underneath the bread to absorb any excess moisture. To extend its life, transfer it to the refrigerator and it will stay fresh for over a week.
For longer storage, banana bread freezes well. First, wrap either the entire loaf or individual slices in a layer of plastic wrap to prevent freezer burn. Then, transfer the bread to a freezer-safe plastic storage bag, label it with the date, and freeze it for up to 3 months.
More Banana Recipes You’ll Love
- Oatmeal Banana Muffins with Chocolate Chips
- Old Fashioned Banana Cream Pie
- Banana Cake with Chocolate Walnut Glaze
- Sour Cream Chocolate Chip Banana Bread
- Check out my entire collection of muffin and quick bread recipes!
Chocolate Peanut Butter Banana Bread
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup creamy peanut butter
- 1 cup mashed banana, from 2 very ripe bananas
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ⅓ cup unsweetened cocoa powder
- ½ cup sour cream, regular or light
- ¾ cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Lightly grease a 9- x 5-inch loaf pan with nonstick cooking spray.
- In a large mixing bowl with an electric mixer, combine the butter and sugar until light and fluffy. Add the eggs and peanut butter and beat again until creamy and well combined, 1 to 2 minutes more. Beat in the mashed bananas and vanilla until smooth.
- In a separate medium mixing bowl, whisk together the flour, baking soda and cocoa powder.
- Add half the dry mixture to the wet mixture and mix with a wooden spoon until just combined. Add half the sour cream and mix again. Repeat with the remaining dry mixture and sour cream. Mix in the chocolate chips. Transfer the batter to the prepared loaf pan.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
- Remove from the oven and allow to cool in the loaf pan on a wire rack for 20 to 30 minutes (or until cool enough to handle) before turning out on the wire rack. Let cool for at least an additional 30 minutes or more before slicing and serving.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published March 20, 2013. It has been updated with new text and images.