This Chocolate and Peanut Butter Banana Bread takes the worlds best flavour combination and turns it into one amazing loaf of banana bread! 

We’re back at it again with another banana bread recipe! Ever since I shared this recipe for the Most Amazing Banana Bread (everyone who’s made it said it was the best banana bread ever!), I decided to test how many flavour variations I can make. First I made this Salted Caramel Chocolate Chip Banana Bread, which was absolutely outstanding to say the least. That recipe made me realize what a delicious combination chocolate and banana are! 

This time, I didn’t want to just simply add chocolate chips to my banana bread. I wanted the entire thing to be pure chocolatey goodness! Although, as soon as I made the chocolate banana bread batter, I came to the realization that I had a bag of peanut butter chips and a jar of peanut butter just waiting to be used. A light bulb went off in my head and I immediately threw some peanut butter chips into the batter, along with chocolate chips. Then I melted some peanut butter added layer after layer of delicious peanut butter swirls throughout the loaf! The final result ended up being my new favourite banana bread of all time! 

I’m obsessed with the chocolate and peanut butter combination! These flavours are honestly a match made in heaven, they were just meant to be together. It’s dessert perfection no matter what form it’s enjoyed in! Although this is a breakfast recipe, it tastes just like chocolate cake with peanut butter swirled inside and peanut butter chips on top! I definitely ate 90% of this loaf by myself and I‘m absolutely not ashamed!

This banana bread recipe is super simple and straight forward. In fact, it’s easier than my previous banana bread recipes because you don’t need a mixer! Instead of creaming the butter and sugar together in a mixer like I usually do, I decided to melt the butter for this recipe. I also used all brown sugar this time, instead of granulated sugar. The brown sugar makes the bread extremely moist because of the added molasses. Instead of creaming these together, we simply whisk the brown sugar into the melted butter until it’s nice and smooth. 

This recipe also uses 3 large overripe bananas, which is the key to a great banana bread. To ripen them, I put the bunched bananas into a paper bag and placed them on top of the fridge so the heat could speed up the ripening. Doing this caused them to get overripe in about a week, but it may take longer for you, so check the bananas occasionally to see if they’re ready.

Now if you don’t have the time or patience for all of that, you can quickly ripen the bananas in the oven on a baking sheet at 300℉ for about 20 minutes, or until the peels are blackened.

I added buttermilk to make this bread even more moist and give it a soft and tender crumb. This can be replaced with either sour cream or greek yogurt to yield the same lovely results. 

To make this banana bread chocolate flavoured, I replaced some of the flour in my original banana bread recipe with cocoa powder. The recipe calls for unsweetened cocoa powder, but you can use dutch-process cocoa powder to give the banana bread a deep intense chocolate flavour and a beautiful dark colour. The darkness of the banana bread would make the colours of the peanut butter extra vibrant and gorgeous!

Next I threw in a combination of chocolate chips and peanut butter chips. And to add even more peanut butter flavour, I swirled in some melted peanut butter! I wanted a lot of peanut butter in my bread, so I poured in 1/3 of the chocolate banana bread, swirled in 1/3 of the peanut butter, then repeated this two more times. I then sprinkled more peanut butter chips on top which adds extra flavour and texture!

Just one bowl and one whisk are needed to whip up your own loaf of this mouth watering banana bread! Your house will smell like a chocolate peanut butter banana heaven while this is in the oven. Full of bold banana and chocolate flavour, loaded with chocolate and peanut butter chips and creamy peanut butter, this is the ultimate banana bread! Enjoy it for breakfast with a mug of coffee, or for lunch with a glass of milk, and it’s definitely decadent enough to enjoy as dessert! Gather up your browned bananas and make this Chocolate and Peanut Butter Banana Bread right away. It’ll surely be a new family favourite!

>>PIN ME FOR LATER<<

Follow Queenslee Appétit

Pinterest | Instagram | Facebook | Twitter |

Did you make a recipe? I’d love to see how it turned out! Follow me on Instagram and use the hashtag #queensleeappetit so I can see all of the Queenslee Appétit recipes you’ve made!

Let’s get baking!

Chocolate and Peanut Butter Banana Bread

Yield: One 9x5-inch loaf

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 15 minutes

This Chocolate and Peanut Butter Banana Bread takes the worlds best flavour combination and turns it into one amazing loaf of banana bread!

Print

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 3-4 large overripe bananas, mashed or puréed
• 1/2 cup buttermilk, room temperature
• 1 and 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder, sifted
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 1/2 teaspoon salt
• 1/2 cup semisweet chocolate chips
• 1/2 cup Peanut Butter Chips + more for topping
• 1/2 cup creamy peanut butter, melted

Instructions

Preheat oven to 350℉ (177℃). Lightly grease a 9x5-inch loaf pan with non-stick cooking spray. Set aside.

In a large mixing bowl whisk the melted butter and brown sugar until combined and smooth.

Add eggs, one at a time, whisking after each addition until just combine. Add vanilla and mashed bananas and whisk to combine.

Pour in the buttermilk and continue to whisk until combined. Scrape down the sides and bottom of the bowl.

Sift the flour, cocoa, baking powder, baking soda and salt into the mixing bowl. Whisk to combine. Fold in the chocolate and peanut butter chips.

Pour 1/3 of the batter into a 9x5-inch loaf pan and drizzle 1/3 of the melted peanut butter on top. Using a butter knife, swirl the peanut butter into the batter. Repeat with another layer of batter, peanut butter swirl, remaining batter, and a final swirl on top. Sprinkle more peanut butter chips on top, if desired.

Bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the bread comes out clean. Allow bread to cool completely on a wire rack.

Remove banana bread from the loaf pan and transfer to a serving platter. Drizzle more melted peanut butter on top, if you want. Slice, serve and enjoy!

 

©QUEENSLEE APPÉTIT. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

BON APPÉTIT!

Love, Dedra ❤