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Chocolate Peanut Butter Banana Bread

Chocolate peanut butter banana bread baked into a moist loaf with cocoa ribbons and a marbled swirl. Ripe-mashed bananas keep the crumb tender while chocolate chips add bursts of sweetness in every slice.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Bananas, very ripe
  • 3 very ripe bananas, mashed Use blackened bananas for maximum sweetness.
Creamy peanut butter
  • 0.3333333333 cup creamy peanut butter
Butter
  • 0.25 cup butter, melted
Sugar
  • 0.75 cup sugar
Eggs
  • 2 eggs
Vanilla
  • 1 tsp vanilla
Flour
  • 1.5 cup flour
Baking soda
  • 1 tsp baking soda
Salt
  • 0.25 tsp salt
Chocolate chips
  • 0.5 cup chocolate chips
Cocoa powder
  • 2 tbsp cocoa powder

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F. Grease a loaf pan.
Make the banana batter
  1. Mash bananas and stir in melted butter, peanut butter, sugar, eggs, and vanilla until smooth.
  2. Fold in flour, baking soda, salt, and chocolate chips until no dry streaks remain.
Create the chocolate ribbon
  1. Remove 1/3 of the batter and stir in cocoa powder until the cocoa batter is dark and evenly mixed.
  2. Layer the batters in the loaf pan and swirl with a knife for a marbled look.
Bake and finish
  1. Bake at 350F for 60-65 minutes, until the top is set and a toothpick inserted in the center comes out mostly clean.
  2. Cool the loaf before slicing, then drizzle with melted chocolate.

Notes

For best results, use very ripe (blackened) bananas so the loaf turns naturally sweet and moist. Store in an airtight container at room temperature up to 3 days or refrigerate up to 5 days. Freeze slices for up to 2 months; thaw at room temperature. To make it nut-optional, swap peanut butter for sunflower seed butter while keeping the same amounts.