Peanut Butter Chocolate Banana Bread

Chocolate Peanut Butter Banana Bread Back for Seconds from backforseconds.com

Are you tired of the same old banana bread recipe? Spice things up with this peanut butter chocolate banana bread recipe! It’s a mouth-watering combination of sweet bananas, rich chocolate, and creamy peanut butter. Plus, it’s easy to make and sure to satisfy your sweet tooth.

Table of Contents Show

Ingredients:

3 ripe bananas, mashed
1/2 cup creamy peanut butter
1/2 cup brown sugar
1/4 cup vegetable oil
1 egg
1 tsp vanilla extract
1 cup flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips

Instructions:

Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
In a large mixing bowl, combine mashed bananas, peanut butter, brown sugar, vegetable oil, egg, and vanilla extract. Mix until well combined.
Add flour, cocoa powder, baking soda, and salt to the bowl. Mix until just combined.
Stir in chocolate chips.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 slice
Calories: 270
Total Fat: 14g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 220mg
Total Carbohydrates: 34g
Dietary Fiber: 4g
Sugar: 17g
Protein: 6g

Cooking Time:

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes

Equipment:

Large mixing bowl
9×5 inch loaf pan
Measuring cups and spoons
Spatula
Wire rack

Serving Suggestions:

This peanut butter chocolate banana bread is delicious on its own, but you can also try serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s a great dessert to share with friends and family!

Variations:

Try adding chopped nuts, such as walnuts or pecans, to the batter for an extra crunch. You can also substitute almond butter or another nut butter for the peanut butter if you prefer.

Substitutions:

You can use honey or maple syrup instead of brown sugar.
Coconut oil can be used instead of vegetable oil.
Gluten-free flour can be used instead of all-purpose flour for a gluten-free option.

Storage:

Store leftover peanut butter chocolate banana bread in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.

Tips:

Make sure your bananas are ripe for the best flavor.
Don’t overmix the batter, or the bread will be tough.
If you don’t have a wire rack, you can cool the bread in the pan, but it may become soggy on the bottom.

Notes:

This recipe makes 1 loaf of peanut butter chocolate banana bread.

Frequently Asked Questions:

Can I use crunchy peanut butter instead of creamy? Yes, but it will change the texture of the bread slightly.
Can I use unsweetened cocoa powder instead of regular cocoa powder? Yes, but you may need to add extra sugar to compensate for the lack of sweetness.
Can I use frozen bananas instead of fresh? Yes, but make sure to thaw them and drain any excess liquid before using.

Personal Thoughts:

This peanut butter chocolate banana bread is one of my favorite recipes to make when I’m craving something sweet. It’s so easy to make and always turns out moist and delicious. I love the combination of flavors and the added texture from the chocolate chips. I hope you enjoy it as much as I do!