If you are looking for a simple and easy to make dessert that will have your taste buds and everyone else go gaga, then this chocolate & peanut butter banana bread is the answer!
Take your regular banana bread, add some cocoa along with creamy peanut butter and you truly have something magical. Make it even better by adding chocolate chips, a drizzle of peanut butter and chopped peanuts for the perfect finishing touch to this delicious everyday dessert just like these frozen chocolate and peanut butter banana pops.This banana bread is also completely vegan.
Why make this chocolate peanut butter banana bread?
- Use up those bananas sitting unused on the counter and also that extra bottle of peanut butter that you bought as a 2- pack. I personally don't consume too much PB on its own and so am always looking for using it for cooking and baking.
- Very simple to make - This is a simple baking project not just for beginners but also for kids to join in. Even my 3 year old had fun helping out!
- Great dessert to make ahead and for freezing - if you have extra bananas and just want to use them up, you can quickly make this chocolate peanut butter banana bread. Freeze it for up to 3 months and enjoy anytime you are craving something sweet.
Ingredients and substitutions
Dry Ingredients
AP flour - If you would like to make this gluten free, then I would recommend using 1:1 ratio gluten-free flour.
Cocoa Powder - Choose a good quality cocoa powder which is preferably alkalized. This ensures a good, dark color and a smooth, less bitter taste.
Chocolate chips/chunks - Depending on your preference, choose either dark chocolate or milk chocolate chips(choose non dairy ones if you want to keep it vegan). You can also roughly chop pieces of your favorite chocolate bar and mix that in as well.
Baking powder
Salt
Wet Ingredients
Ripe Bananas - I prefer using bananas that are not too ripe but ones which have a decent number of black spots. You can mash it with a fork or even blend until completely smooth.
Peanut Butter - I used smooth peanut butter since I had that on hand. You can also use crunchy peanut butter. In case of allergies or if you dislike peanut butter(who are you?), then any other nut butter or sunflower seed butter will also work. Mix the nut butter well to ensure the oils and solids are mixed in before measuring it.
Oil - Oil helps keep the banana bread soft. Use any neutral cooking oil like canola, avocado, sunflower etc.
Sugar - I used granulated white sugar. You can also use liquid sweetness like maple syrup but I am not sure how it would affect the final texture. Although it is a dry ingredient, I prefer adding the sugar to the liquid and mixing it together.
Vanilla Extract - This is optional but adds to the overall flavor profile.
Apple Cider Vinegar - Vinegar here reacts with baking powder to act as a raising agent. It helps keep the bread fluffy and light.
Oat/Soy Milk - I added around ¼ cup of this milk around the end since I felt the mixture was slightly dry. I would also recommend you do the same and add a little at a time. Stop once you feel the batter is just the right consistency else it might get too wet.
Topping
I used chopped roasted peanuts and drizzled some peanut butter as a topping before the cutting the cooled banana bread.
FAQs
With any baking project, make sure you are sifting the flour, cocoa powder etc to help add more air, break up any lumps. This helps keep the batter light. Another thing to keep in mind is don't over mix. Mix just enough to bring together the dry and wet ingredients.
Yes. I would recommend adding chocolate flavored protein powder in place of cocoa. Keep in mind, the color might be lighter than the regular cocoa powder and result in a lighter colored bread. If you need plant milk, I suggest using soy vs oat milk for a little extra protein.
No, it should be fine since the fat content is pretty similar across nut or seed butters. I would also recommend using mixed nut butter if you are not allergic for some extra flavor and textures since these contain chia, flax seeds etc.
No, it does not! Just a simple spatula and whisk will do for mixing the ingredients.
How to store and reheat the chocolate peanut butter bread?
Store the chocolate and peanut butter banana bread in the refrigerator for up to a week. To freeze, wrap the bread tightly with cling wrap and place in a freezer safe container/ bag. Freeze for up to 3 months.
Reheat for a few seconds once you remove it from the refrigerator before serving. Add a scoop of some vanilla or peanut butter ice cream to make it more decadent. To reheat from the freezer, let it thaw out completely overnight in the refrigerator after removing the any packaging. Then reheat in the microwave as usual and enjoy.
Other desserts that you will love including Strawberry Mousse Cups, Mexican Hot Chocolate Cookies, Pumpkin Basundi, Vegan Cherry Cobbler, Plum and Cardamom Cake
If you gave this chocolate and peanut butter banana bread a try, do let let me know how it turned out!Please leave a comment or feedback below. You can also follow along on social media at Facebook, Pinterest or Bluesky.
Recipe
Chocolate and Peanut Butter Banana Bread
Ingredients
Dry Ingredients
- 1 ½ cup AP Flour Metric weight - 175 g
- ¾ cup Alkalized Cocoa Powder Metric weight - 50 g
- 2 tablespoon Baking Powder
- ½ +¼ cup Chocolate Chips Metric weight - 100 g + 50 g
- ¼ teaspoon Salt
Wet Ingredients
- ⅓ cup Smooth or Crunchy Peanut Butter Metric weight - 60 g
- ½ cup Avocado or Neutral Oil 80 g
- 2 Ripe Bananas peeled and mashed
- ¾ cup Granulated White Sugar Metric weight - 150 g
- 1 tablespoon Vanilla Extract
- 1 tablespoon Apple Cider Vinegar
- ¼ cup Soy/Oat Milk 60 ml
Toppings
- 3-4 tablespoon Peanut Butter
- ¼ cup Chopped Roasted Peanuts
Instructions
- Preheat the oven tp 350 deg F. in a large bowl, sift the flour, cocoa powder and baking powder. Add the salt and chocolate chips. Whisk to mix well and keep aside.
- In another bowl, add the peeled bananas. Mash well with a fork. Then add the remaining ingredients and mix well until the sugar is fairly dissolved. Now slowly add the mixed wet ingredients to the large bowl containing the dry ingredients. Mix until all the ingredients are just mixed.
- Grease a 8"x 8" pan and pour in the batter. Sprinkle some more chocolate chips on the top and gently press them in. Lightly tap the pan to ensure the batter has settled evenly.
- Bake for 35 - 40 minutes or until a tooth pick comes out "clean" when you pass it through the center of the bread. Let the bread cool down. Splatter some creamy peanut butter on top along with some roasted chopped peanuts. Cut in to smaller pieces before serving.
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