This chocolate peanut butter banana bread is rich, moist, and deeply chocolatey, with a nutty peanut butter flavor that makes every slice taste like a treat. It’s a smart way to use overripe bananas and it comes together in one bowl with simple pantry ingredients.
Why You’ll Love This Recipe
Deep chocolate flavor without being overly sweet
Peanut butter adds richness and keeps the crumb tender
Easy, no-mixer batter with everyday ingredients
Great for breakfast, snack, or dessert
Freezer-friendly and easy to reheat
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe bananas, mashed: 3 medium (about 360 g mashed)
Natural creamy peanut butter: 1/2 cup (125 g)
Maple syrup (or honey): 1/3 cup (80 ml)
Neutral oil (canola, sunflower) or melted coconut oil: 1/4 cup (60 ml)
Unsweetened plant milk or regular milk: 1/4 cup (60 ml)
Vanilla extract: 2 teaspoons
Apple cider vinegar or lemon juice: 1 teaspoon
All-purpose flour: 1 3/4 cups (220 g)
Unsweetened cocoa powder: 1/3 cup (30 g)
Baking powder: 2 teaspoons
Baking soda: 1/2 teaspoon
Fine salt: 1/2 teaspoon
Optional add-ins
Chocolate chips or chopped chocolate: 1/2 cup (90 g)
Chopped roasted peanuts: 1/4 cup (35 g)
Extra peanut butter for swirling on top: 2 tablespoons (about 30 g)
Directions
Preheat the oven to 350°F (180°C). Lightly oil a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving overhang on the long sides for easy lifting.
Mash the bananas in a large bowl until mostly smooth (a few small lumps are fine).
Add the peanut butter, maple syrup, oil, milk, vanilla, and vinegar. Whisk until glossy and well combined.
In the same bowl, add the flour, cocoa powder, baking powder, baking soda, and salt. Gently fold with a spatula until you no longer see dry streaks. Avoid overmixing.
If using chocolate chips and/or peanuts, fold them in just until evenly distributed.
Scrape the batter into the prepared pan and smooth the top. If you want a peanut butter swirl, warm 2 tablespoons peanut butter for a few seconds until runny, drizzle over the batter, then drag a knife through the top in gentle S-shapes.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.
Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a rack before slicing (this helps the loaf set and stay moist).
Servings and timing
Servings: 10 slices (1 loaf)
Prep time: 15 minutes
Bake time: 50–60 minutes
Total time: about 1 hour 10 minutes (plus cooling time)
Variations
Whole wheat version: Replace up to half the all-purpose flour with whole wheat flour (use 7/8 cup or 110 g whole wheat + 7/8 cup or 110 g all-purpose). Add 1–2 extra tablespoons (15–30 ml) milk if the batter looks very thick.
Gluten-free: Use a 1:1 gluten-free baking flour blend. Let the batter rest 5 minutes before baking to hydrate the flour.
Lower sweetness: Reduce maple syrup to 1/4 cup (60 ml). For best texture, keep the bananas very ripe.
Extra chocolate: Increase chocolate chips to 3/4 cup (135 g) or add 1/2 teaspoon instant espresso powder to deepen the cocoa flavor.
Nut-free option: Swap peanut butter for sunflower seed butter and replace peanuts with extra chocolate chips.
Storage/Reheating
Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store up to 5 days. Bring to room temperature before serving for the best texture.
Freezer: Slice the loaf, wrap slices individually, and freeze up to 2 months.
Reheating: Microwave a slice for 15–25 seconds, or warm in a toaster oven at 300°F (150°C) for 5–8 minutes.
FAQs
Why did my banana bread turn out dry?
Dry banana bread usually comes from too much flour or overbaking. Weighing flour (220 g) and checking doneness early helps. Also let it cool fully before slicing so the crumb can set.
How ripe should the bananas be?
Very ripe is best—yellow with lots of brown spots, or mostly brown. The riper the bananas, the sweeter and moister the loaf.
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter works well and adds texture. The loaf may look slightly more rustic, but it bakes the same.
Can I make this without oil?
You can replace the oil with unsweetened applesauce in the same amount (60 ml). The loaf will be a little less rich but still tasty.
What can I use instead of maple syrup?
Honey works well. You can also use date syrup. If using granulated sugar, use 1/3 cup (65–70 g) and add 2 extra tablespoons (30 ml) milk.
How do I know when it’s done?
Insert a toothpick into the center. It should come out with a few moist crumbs. If it comes out wet, bake 5 more minutes and test again.
Can I turn this into muffins?
Yes. Divide batter into a lined 12-cup muffin pan (fill about 3/4 full) and bake at 350°F (180°C) for 18–22 minutes.
Can I add protein powder?
You can add 2 tablespoons (about 15–20 g) of protein powder. If the batter thickens, add 1–2 tablespoons (15–30 ml) milk to keep it scoopable.
Why add vinegar or lemon juice?
A small amount reacts with baking soda to help lift the loaf and improves the tenderness, especially in rich batters like this one.
How do I keep slices from crumbling?
Cool completely before slicing, use a serrated knife, and store airtight. If it’s warm, it will feel delicate and may break.
Conclusion
Chocolate peanut butter banana bread is the kind of loaf that feels like dessert but fits right into everyday baking: simple ingredients, reliable results, and a moist, chocolatey slice that stays good for days. Make it once, freeze a few slices, and you’ll always have something satisfying ready to go.
This chocolate peanut butter banana bread is rich, moist, and deeply chocolatey, with the perfect balance of sweet banana and nutty peanut butter. Easy to make in one bowl and freezer-friendly, it’s great for breakfast, snacking, or dessert.
Ingredients
3 medium ripe bananas, mashed (about 360 g)
1/2 cup (125 g) natural creamy peanut butter
1/3 cup (80 ml) maple syrup or honey
1/4 cup (60 ml) neutral oil or melted coconut oil
1/4 cup (60 ml) unsweetened plant milk or regular milk
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar or lemon juice
1 3/4 cups (220 g) all-purpose flour
1/3 cup (30 g) unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup (90 g) chocolate chips or chopped chocolate (optional)
1/4 cup (35 g) chopped roasted peanuts (optional)
2 tablespoons (30 g) extra peanut butter for swirling on top (optional)
Instructions
Preheat oven to 350°F (180°C). Lightly oil a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper.
Mash the bananas in a large bowl until mostly smooth.
Add peanut butter, maple syrup, oil, milk, vanilla, and vinegar. Whisk until smooth and well combined.
Add flour, cocoa powder, baking powder, baking soda, and salt. Gently fold with a spatula until just combined. Avoid overmixing.
Fold in chocolate chips and/or peanuts if using.
Pour the batter into the prepared pan and smooth the top. For a swirl, drizzle warmed peanut butter on top and swirl with a knife.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Tent with foil if browning too quickly.
Cool in the pan for 15 minutes, then lift out and let cool completely on a wire rack before slicing.
Notes
Use very ripe bananas for the sweetest, moistest bread.
Replace up to half the flour with whole wheat for added fiber.
To make it gluten-free, use a 1:1 gluten-free flour blend.
Honey or date syrup can be used in place of maple syrup.
To reduce sweetness, use less maple syrup and ensure bananas are very ripe.
Store slices individually wrapped for freezer convenience.
