Chocolate Peanut Butter Banana Bread

5 from 3 votes

Chocolate Peanut Butter Banana Bread

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!

Prep Time10

Cook Time55

Total Time1 5

Course: Bread, Dessert, Snack

Cuisine: American

Servings:

Calories: 439kcal

Author: Valerie Brunmeier

Ingredients

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

Instructions

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.

Notes

For Mini Muffins

Fill greased mini muffin cups about ¾ full with batter. Bake at 350 degrees F for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Yields approximately 36 mini muffins.

Storage

Wrap the completely cooled loaf in foil or transfer to an airtight container and store 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.

Nutrition