Chocolate Peanut Butter Banana Bread (Printable)
Moist banana bread with creamy peanut butter swirls and semi-sweet chocolate chips throughout.
# What you'll need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 3 large ripe bananas, mashed
06 - 2/3 cup granulated sugar
07 - 1/3 cup neutral oil
08 - 1/2 cup creamy peanut butter, plus extra for swirling
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
→ Mix-ins
11 - 1/2 cup semi-sweet chocolate chips
# How to make it:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well blended.
03 - In a large bowl, combine mashed bananas, sugar, oil, peanut butter, eggs, and vanilla. Mix until smooth and fully incorporated.
04 - Add the dry ingredients to the wet ingredients. Stir gently until just combined; do not overmix to maintain tender texture.
05 - Fold in the chocolate chips until evenly distributed throughout the batter.
06 - Pour the batter into the prepared loaf pan. Dollop extra peanut butter on top and swirl gently with a knife to create marbled pattern.
07 - Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The marble pattern you create when swirling the peanut butter makes every slice look like bakery quality work
- This bread somehow manages to be decadent enough for dessert yet wholesome enough for breakfast
02 -
- Overripe bananas with brown spots are nonnegotiable here, they create natural sweetness and moisture
- Do not swirl the peanut butter too much or you will lose the beautiful marbled effect
03 -
- Room temperature ingredients prevent the batter from seizing up
- Let the loaf cool completely before slicing or it will crumble