Chocolate Peanut Butter Banana Bread
Rich, moist, and flavorful, this Chocolate Peanut Butter Banana Bread combines ripe bananas, creamy peanut butter, and cocoa for a deliciously indulgent treat. Quick to prepare and naturally sweetened, it’s perfect for breakfast, snacks, or dessert. Packed with protein and fiber, this loaf is satisfying, wholesome, and versatile for everyday cooking or meal prep.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- Electric mixer
- Wooden spoon
- 9 × 5-inch loaf pan
- Measuring Cups and Spoons
- Wire rack
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup creamy peanut butter
- 1 cup mashed ripe bananas about 2 bananas
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ⅓ cup unsweetened cocoa powder
- ½ cup sour cream regular or light
- ¾ cup semisweet chocolate chips
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 350°F (175°C). While the oven warms, prepare a 9 × 5-inch loaf pan by lightly greasing it with nonstick cooking spray or a thin layer of butter. To prevent sticking, you can also line the bottom with parchment paper, allowing for easy removal once the bread is baked. Set aside while you prepare the batter.
- Cream Butter and Sugar: In a large mixing bowl, combine ½ cup of softened unsalted butter and 1 cup of granulated sugar. Using an electric mixer, beat the ingredients on medium speed until the mixture is light, fluffy, and pale in color. This process incorporates air into the butter, helping to create a tender, moist bread. Scrape down the sides of the bowl with a spatula to ensure everything is evenly combined.
- Incorporate Eggs and Peanut Butter: Add 2 large eggs, one at a time, to the creamed butter and sugar, mixing well after each addition. Next, add ½ cup of creamy peanut butter and continue to beat until the mixture becomes smooth, creamy, and well combined. The peanut butter enriches the batter, adding both flavor and protein, while creating a slightly denser, indulgent texture.
- Blend in Bananas and Vanilla: Mash 2 very ripe bananas until smooth (a few small lumps are okay for texture) and fold them into the mixture along with 1 teaspoon of pure vanilla extract. Mix gently until fully incorporated. The bananas add natural sweetness and moisture, while the vanilla enhances the overall flavor profile.
- Prepare Dry Ingredients: In a separate medium bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking soda, and ⅓ cup unsweetened cocoa powder. Sifting or whisking helps distribute the cocoa and soda evenly, ensuring a consistent rise and even chocolate flavor throughout the bread.
- Combine Wet and Dry Ingredients (First Half): Add half of the dry ingredients to the wet banana mixture. Using a wooden spoon or spatula, gently fold the ingredients together until just combined. Avoid overmixing to prevent a dense, tough loaf. The mixture should be thick but smooth, with streaks of cocoa blended evenly.
- Incorporate Sour Cream (First Half): Add ¼ to ½ cup of sour cream to the batter and gently fold it in. The sour cream contributes moisture and a slight tang, which balances the sweetness and enhances tenderness. Continue folding carefully to maintain the airy texture of the batter.
- Combine Remaining Dry Ingredients: Add the remaining dry ingredients to the mixture and fold gently until nearly incorporated. This step ensures that all the flour and cocoa are evenly distributed without overworking the batter, which could make the bread dense.
- Add Remaining Sour Cream and Chocolate Chips: Fold in the rest of the sour cream, then carefully stir in ¾ cup of semisweet chocolate chips. The chocolate chips melt slightly during baking, creating pockets of rich chocolate in every bite, while the sour cream ensures the bread remains moist and soft.
- Transfer Batter to Pan: Scrape the prepared batter into the greased loaf pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any large air bubbles and smooth the top for an even bake.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 60 minutes. To check doneness, insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs (not wet batter). Baking times may vary slightly depending on your oven, so start checking at 50 minutes.
- Cool the Loaf (In-Pan): Remove the bread from the oven and allow it to cool in the pan on a wire rack for 20–30 minutes. This rest time helps the loaf set and makes it easier to remove from the pan without breaking.
- Cool the Loaf (On Rack): Carefully lift the bread out of the pan and transfer it to the wire rack. Let it cool for at least an additional 30 minutes or until completely cooled before slicing. Cooling ensures the texture is perfect and prevents the bread from crumbling.
- Slice and Serve: Once cooled, use a serrated knife to slice the bread into 10 even pieces. Serve as a breakfast treat, snack, or dessert. Optional: pair with a smear of peanut butter, a drizzle of chocolate, or a cup of coffee or tea for a complete indulgent experience.
- Storage Tips (Optional Step for Readers): Wrap any leftover slices in foil or store in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate up to a week or freeze individually wrapped slices for up to 3 months.
Notes
- For the best flavor and texture, use very ripe bananas. The riper they are, the sweeter and more moist your bread will be.
- Room-temperature ingredients, including butter, eggs, and sour cream, help the batter mix evenly and create a tender crumb.
- Avoid overmixing the batter once the dry ingredients are added. Overmixing can make the bread dense and tough.
- This recipe can be doubled for a larger crowd; simply bake in two loaf pans or adjust the baking time for a larger single pan.
- Chocolate chips can be swapped for chopped dark chocolate or even peanut butter chips for a flavor twist.
