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Banana bread is a recipe I just think everyone needs to have. Classic, comforting, and easily the best way to use up those bananas that you forgot about. I posted a recipe for a classic version that I like to bake up into muffins and top with cinnamon sugar, here. But if you really want to take it up a notch, look no further than this chocolate peanut butter banana bread.
If you remember, my Lila girl recently decided that she didn’t like bananas, after eating them like candy for months and months. Toddlers, amirite? Well that’s when I posted the classic banana muffins. Well….. homegirl convinced me to buy more the next time we were at the grocery and then WOULDN’T EAT THEM AGAIN!
Lucky for me, awesome baker and fellow blogger Heather over @brownedbutterblondie, posted a chocolate banana bread recipe that looked AMAZING, so I had to make my own version.
How to Make Chocolate Peanut Butter Banana Bread
Start by pulverizing your ripened bananas. I don’t know about you, but just “mashing” them doesn’t cut it for me. The banana flavor is what I’m looking for of course, but I don’t really want to bite into a big chunk of banana. I usually throw them into my ninja blender to get them ultra smooth, but you could also use your food processor. Once they are nice and pureed, just set them aside.
Next, whisk your dry ingredients (bread flour, dutch process cocoa powder, salt, baking powder, baking soda) in a medium bowl and set aside.
In the bowl of a stand mixer with a paddle attachment, begin to mix the melted butter and sugar. Once combined, add the egg, egg yolk, and vanilla, mix to combine. Then add the yogurt and peanut butter and mix to combine.
Next, add 1/2 of the dry ingredients at a time and mix until the flour is just combined. Be careful not to overmix. Stir in the pureed bananas and chocolate chips.
Pour the prepared batter into a loaf pan. (I use parchment inside the loaf pan with a little overhang so that I can easily lift out the bread to slice after it cools.) Top with chocolate chips and bake for 50-55 min or until a toothpick comes out mostly clean – with a few moist crumbs. Allow to cool on wire rack.Print
Chocolate Peanut Butter Banana Bread
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 1 loaf 1x
- Category: Appetizer, Breakfast, Dessert, Snack
- Cuisine: American
Classic banana bread kicked up a notch with chocolate and peanut butter.
- 2 Bananas (ripe, puréed )
- 1 C Bread Flour (*or all purpose)
- 1/2 C Cocoa Powder (Dutch Process)
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 C Unsalted Butter (melted)
- 3/4 C Granulated Sugar
- 1 Lg Egg (+ 1 yolk)
- 1 tsp Vanilla
- 1/4 C Greek Yogurt (plain)
- 1/4 C Peanut Butter
- 1/2 C Chocolate Chips (+ more for topping)
- Preheat oven to 350°
- Puree bananas in blender or food processor until smooth. Set aside.
- Whisk bread flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Add cooled, melted butter to a stand mixer with a paddle attachment and begin to mix.
- Add sugar to the butter and mix until combined
- Add egg and egg yolk. Mix to combine.
- Add vanilla , yogurt and peanut butter. Mix to combine.
- Add dry ingredients 1/2 at a time and mix just until flour is incorporated, being careful not to overmix.
- Stir in bananas and chocolate chips and pour into prepared loaf pan.
- Sprinkle top with extra chocolate chips.
- Bake for 50-55 minutes, or until a toothpick comes out mostly clean, with a few moist crumbs.
*I use dutch process cocoa powder in this recipe. It is what gives the banana bread that deep chocolate brown color, and a smoother flavor than traditional baking cocoa powder would.
*The bread flour in the recipe gives the bread a chewy factor that I love in banana bread. All purpose is a totally fine substitution and would be delicious as well!
*This recipe can also be used to make muffins. Just pour batter into a cupcake pan with liners – about 2/3 of the way full and bake for 20-22 min or until a toothpick comes out mostly clean – with a few moist crumbs.
**This also freezes AMAZINGLY well. I wrap a few pieces in parchment paper and then foil and freeze it. Then I can pull it out of my freezer for 2-3 weeks of yummy chocolatey banana goodness.
***Dutch process cocoa is less acidic than regular cocoa powder. Adding in some acid is very important in getting the baking soda to activate. Here, I use Greek yogurt to achieve the acidity in the batter. You could substitute buttermilk or a tsp of cream of tartar if needed.
****Need to make this NOW, but don’t have ripe enough bananas? Place your bananas in a paper bag – or even a small dark drawer. This will make the bananas ripen MUCH faster!
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