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Chocolate Peanut Butter Banana Bread

Chocolate Peanut Butter Banana Bread is everything you could want in a dessert. It’s decadent, comforting, and satisfying. The winning combination of chocolate and peanut butter is irresistible. This bread is the perfect dessert for any occasion!

Chocolate and peanut butter are a classic flavor combination. These two flavors taste great in Chocolate Peanut Butter Bundt Cake, No Bake Chocolate Peanut Butter Bars, chocolate covered Peanut Butter Balls, and even Chewy Peanut Butter Cookies with Chocolate Chips. You can’t go wrong pairing these two flavors.

Sliced chocolate banana bread drizzled with peanut butter.

How To Make Chocolate Peanut Butter Banana Bread

  1. Preheat the oven to 350°F, and line a 9×5-inch loaf pan with parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a separate large bowl, combine the mashed bananas, vegetable oil, granulated sugar, brown sugar, egg, vanilla extract, and peanut butter until smooth.
  4. Add the dry ingredients to the wet as you mix until just combined, ensuring not to overmix. Stir just until a few flour streaks remain. Fold in the oats with a large spoon or rubber spatula.
  5. Pour the batter into the prepared loaf pan, and spread in an even layer with a rubber spatula. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Allow the chocolate peanut butter banana bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  6. In a small bowl, melt the remaining peanut butter and drizzle it over the cooled bread. Slice, serve, and enjoy!
Collage showing how to make chocolate peanut butter banana bread.

Chocolate Peanut Butter Banana Bread Tips

  1. When mixing the batter, be sure to not overwork it. Overmixing can result in a tough and dry texture.
  2. If you don’t have quick-cooking oats on hand, you can use rolled oats instead. Just pulse them in a food processor or blender until they’re broken down before adding them to the batter.
  3. The glaze is optional but highly recommended. It takes the bread to the next level of deliciousness.
  4. The bread should be completely cooled before adding the peanut butter glaze.
  5. The bread is finished baking when a toothpick inserted in the center comes out clean.

Variations

  • Add your favorite chopped nuts to the bread including peanuts, almonds, or walnuts.
  • Mix in chocolate chips or peanut butter chips for an extra sweet chocolatey treat.
  • Instead of a peanut butter glaze, pour a chocolate ganache on top or a classic sugar glaze.
Bite of chocolate peanut butter bread on a fork.

Storing and Freezing

Storing: Chocolate Peanut Butter Banana Bread can be stored at room temperature, in an airtight container for up to four days. Store it in the fridge for up to one week.

Freezing: This bread can be frozen for up to three months. Wrap it tightly in plastic wrap followed by a layer of foil or place it in a freezer-safe bag. When you’re ready to enjoy, thaw the bread overnight in the fridge and then bring it to room temperature before serving. Don’t add the peanut butter glaze until you’re ready to serve the bread.

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Top down view of peanut butter banana bread.

Chocolate Peanut Butter Banana Bread

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 45 minutes
Cool Time: 1 hour
Total Time: 2 hours
Servings: 10 Servings

Ingredients

Bread

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup overripe bananas mashed (about 2 medium bananas)
  • cup vegetable oil
  • ½ cup light brown sugar lightly packed
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup creamy peanut butter slightly melted
  • ¾ cup quick oats

Peanut Butter Glaze

  • ¼ cup creamy peanut butter slightly melted

Instructions

  • Preheat the oven to 350°F, and line a 9×5-inch loaf pan with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
    1 cup all-purpose flour
    ½ cup unsweetened cocoa powder
    1 teaspoon baking soda
    ½ teaspoon salt
  • In a separate large bowl, combine the mashed bananas, vegetable oil, sugars, egg, vanilla extract, and peanut butter until smooth.
    1 cup overripe bananas
    ⅔ cup vegetable oil
    ½ cup light brown sugar
    ½ cup granulated sugar
    1 large egg
    ¼ cup creamy peanut butter
    1 teaspoon vanilla extract
  • Add the dry ingredients to the wet as you mix until just combined, ensuring not to overmix. Stir just until a few flour streaks remain.
  • Fold in the oats with a large spoon or rubber spatula.
    ¾ cup quick oats
  • Pour the batter into the prepared loaf pan, and spread in an even layer.
  • Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  • In a small bowl, melt the remaining peanut butter and drizzle it over the cooled bread.
    ¼ cup creamy peanut butter
  • Slice and serve. See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.
 
*Photos courtesy of Shannen Siramarco Photography.

Nutrition

Serving: 1slice | Calories: 262kcal | Carbohydrates: 45g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 292mg | Potassium: 275mg | Fiber: 4g | Sugar: 25g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg
Recipe Rating