Chocolate Peanut Butter Banana Bread
Updated Mar 10, 2025
This Chocolate Peanut Butter Banana Bread is an easy quick bread recipe that you can make with simple pantry ingredients - rich and moist!
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Change Up Your Banana Bread!
I think it’s time to upgrade your banana bread recipe with this Chocolate Peanut Butter Banana Bread. It’s an easy quick banana bread recipe that is loaded with cocoa powder, and peanut butter for a delicious peanut butter cup flavor.
Whenever I have 3 extra ripe bananas and I want something a little more than just a one bowl banana bread, I make it with chocolate and peanut butter. And the result is a tender, moist, and flavorful banana bread that’s seriously a chocolate lover’s (aka my kids’) dream!
One bowl of wet ingredients, one bowl of dry ingredients, + one hour of baking time later, and you have a yummy, moist chocolate peanut butter banana bread that looks like chocolate cake! It’s another easy recipe for beginners or littles helping out in the kitchen.
Ingredients You’ll Need
- Flour: Use all-purpose flour for this recipe for best results. Whole wheat flour works well though. Some readers have used spelt flour and carb-quick flour with success.
- Cocoa powder: Use unsweetened cocoa powder.
- Baking powder, baking soda, and salt: For the bread to rise during baking so it’s soft and fluffy.
- Bananas: Use overripe bananas whenever you make banana bread.
- Peanut butter: Use a smooth peanut butter rather than a crunchy one and it helps to heat the peanut butter slightly to make it easier to whisk with the wet ingredients. You can also switch it up to use almond butter, cashew butter, or you can even try making your own peanut butter!
- Sugar: Use granulated sugar as I do in the updated version or light brown sugar as in the original version.
- Oil: For a moist loaf. I use avocado oil, but vegetable will also work well.
- Egg: To bind the dry ingredients together. (Note the recipe has been updated to now include 2 eggs)
- Vanilla extract: For sweetness and flavor.
Optional Mix-Ins
- Chocolate: Add ¼ cup of chocolate chips to the batter and on top before baking for extra chocolate goodness.
- Spices! Add ½ teaspoon warm spices like cinnamon, nutmeg, or cloves can add another layer of flavors.
- Chopped Nuts: Add ¼ chopped walnuts or pecans to your banana bread batter before baking for some added texture.
How to Make Chocolate Peanut Butter Banana Bread
Chocolate Peanut Butter Banana Bread Tips
- Use overripe bananas for the best chocolate banana bread. They just have more flavor and they’re naturally sweet, so you won’t need to use a lot of sugar.
- Measure out the banana. You want to use 1.5 cups of mashed bananas, which could be 3 or 4 bananas depending on their size. If you use too many bananas, the bread will turn out heavy and damp in the center. Freeze any extra mashed bananas for later use in banana bread or smoothies.
- Cover the bread with foil if it’s cooking too quickly. Check the bread around 40 minutes and if the top is cooked, place over some foil so that the center continues to cook but the top doesn’t burn.
- Make them into muffins: The recipe works well for muffins instead of a bread loaf. Just reduce the cooking time to 20-22 minutes.
“This is the best banana bread EVER!!! (And I’ve made a few … 🤣🤣🤣). The texture is absolutely perfect!!! Flavorful, moist, delicious !!! Thanks Yumna!!!” – Gaby
Recipe Help & FAQs
Once you have made your chocolate peanut butter banana bread, cool it completely on a wire rack. You can then transfer it to an airtight container. It will keep at room temperature for around 3 to 4 days or in the fridge for up to a week
Yes! This peanut butter banana bread will keep well frozen for up to 3 months. You can freeze the whole loaf or individual slices. Wrap the bread securely in plastic wrap and place in a freezer bag. Thaw frozen bread at room temperature.
If your banana bread is still wet in the middle, try baking it for a longer period at a slightly lower temperature. You’ll probably need to cover it with aluminum foil though to avoid the top of it bread burning.
This bread will take around 55 minutes to bake through. I like to check it at around 50 minutes. The top will be firm and you can check that it is cooked through by inserting a toothpick. It should come out clean, if there are crumbs on it, it needs a few minutes more in the oven.
“This is the best banana bread recipe I’ve ever made! I substituted the sugar for xylitol and the flour for carbquick (low carb flour) and it came out great. It’s so rich and moist and full of flavour! The combination of chocolate, peanut butter and banana is out of this world, couldn’t stop eating it. Thank you for this recipe that I will continue to use!” – Rawan
More Quick Bread Recipes:
- Lemon Blueberry Bread
- Chocolate Banana Bread
- Chocolate Chip Zucchini Bread
- Healthy Chocolate Chip Banana Bread
- Strawberry Banana Bread
- Cranberry Orange Bread
If you try this Chocolate Peanut Butter Banana Bread recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Chocolate Peanut Butter Banana Bread
Video
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup avocado oil
- ¼ cup creamy peanut butter warmed
- 1 teaspoon vanilla extract
- 1 ½ cup mashed ripe bananas about 3 large bananas
Instructions
- Preheat the oven to 350°F. Line a large loaf pan with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk together the eggs, sugar, oil, peanut butter and vanilla extract until well blended, about 1-2 minutes. Stir in the mashed bananas until well blended.
- Fold dry ingredients into the wet ingredients with a rubber spatula until no streaks of flour remain.
- Scrape the batter into the prepared pan and bake for 50 to 55 minutes, or until a cake tester inserted in the center of the loaf comes out clean.
- Let cool for at least 20 minutes, then remove from pan and cool completely on a wire rack before slicing and serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Comments
Love this recipe! Such a good alternative to regular banana bread. I used coconut oil and it turned out great 🙂
Aww, so happy you loved it!! Thank you so much, Ray!
I went with this recipe because I liked the idea of adding peanut butter to banana bread, but I made it without the chocolate cocoa powder. To say that it was ridiculously delicious is an understatement. WOW, it was SO GOOD!! This will be the only banana bread recipe I will use. My husband and I could not stop eating it and I am already planning on making another one as soon as we have ripe bananas!
So glad you enjoyed it!
This bread was delicious! Really simple to make with ingredients I already had available. I saw many reviews mentioning the peanut butter flavor isn’t strong but I followed the recipe exactly and we thought it was a really nice balance of chocolate, PB and banana. My son said this was his favorite banana bread I’ve made! So Good!
Aww thanks so much!!
Hi,
Thank you for sharing this amazing recipe for banana bread. I have been baking banana bread but this recipe here is much better, simple yet unique and taste yummy.
So glad you enjoyed it.
Hi, what can I substitute the egg for if I want to make it vegan?
You can try a flax egg!
I’ve actually made the Broma Bakery version and found this version MUCH MUCH better. I did have to add a little bit more peanut butter (an extra two tablespoons) and my bananas were very brown (no yellow on the outside, but I kept them inside the fridge so they’re still usable) This bread came out with the perfect texture and taste. Just cover the top with foil in the last 10 minutes of baking if your oven tends to run hot in the back.
Thank you Yumna for the simple recipe swap of minus one egg and more bananas. And unlike Broma Bakery, you actually respond to your readers!
So glad you enjoyed this! Always happy to share!
This is the best banana bread EVER!!! (And I’ve made a few … 🤣🤣🤣). The texture is absolutely perfect!!! Flavorful, moist, delicious !!! Thanks Yumna!!!
Aww, that means so much! Thank you!!
Hi Yumna
I don’t understand the negative comments. My daughter made this today, and because of the comments, added another 20 grams of peanut butter. We could taste all the flavours (chocolate, banana & peanut). The texture was light, moist and delicious. Will definitely make again. We love your website and have made many things, so thank you!
I’m so glad you enjoyed this banana bread and the flavors in it! Thank you!!
I didn’t taste the banana, nor the Peanut butter. Probably wouldn’t have tasted the cocoa if I hadn’t added chocolate chips. Not dense enough either. It was more of a slightly cocoa ish sheet cake than the gluttonous banana bread I was expecting.
I am so sorry to hear that. It really shouldn’t have been the case, so do you know where something may have gone wrong?
Yumna, thanks a lot for this receipe! My hubby and I can’t get enough of it and did it so many times already! 🙂 I substitute sugar with erythriol since I my body can’t take normal sugars. Additionally, I used spelt flour instead of all pupose flour. It still comes out great.
Yesterday, we made muffins out of the dough and topped it with a banana buttercream frosting. Awesome, soulfood treat!
You’re so welcome! I’m glad it works that way too! I need to try it with banana buttercream frosting!
Ugh. This was awful. It didn’t even taste of chocolate, let alone peanut butter or banana. And it was so dry. I’m an experienced baker, and I’ve now learned to stay away from recipes on blogs: all “content” and no expertise.
I’m so sorry to hear that. Can you walk me through what you did, so I can see what went wrong?
I tried this Banana cake and it was absolutely amazing 🙂 a no fail recipie 🙂
Yay! That makes me so happy to hear!
Hi, this recipe looks fantastic! But I am curious, would it work if I substituted the oil with unsalted butter and creamed it with the sugar then added the other wet ingredients? How do you think it would affect the final product? Or should I stick with the oil? Thanks for any reply!
Thank you so much! I would stick to the recipe as written for the best product.
I’ve made this twice and both times I used more peanut butter than the recipe called for but I still can’t get the peanut butter flavour to come through (I used regular Kraft Smooth Peanut Butter). Banana flavour is also barely there…the good thing is, it has a great texture and is very cake-like without being dense/heavy. It also freezes very well!
Thank you for your honest review! I’m still glad you enjoyed the texture!
Hi! I made your chocolate peanut butter banana bread into muffins & added walnuts! They were fantastic!!!! Thank you for all the delicious recipes!
I love that! Thank you so much!
Thank you for sharing such easy and yummy recipe!
Most welcome!!
Came out perfect. Great recipe. Thank you!
So happy to hear that! Most welcome!
Thank you for the recipe!!
It’s sooo delicious 😋
Most welcome!
Super easy recipe! Came out so light and fluffy without an overpowering taste of either banana or peanut butter (following the recipe exactly). The only thing I forgot was to save slices for the top so o out a few chocolate chips instead 🙂
That’s perfect! Glad you enjoyed!
This is the best banana bread recipe I’ve ever made! I substituted the sugar for xylitol and the flour for carbquick (low carb flour) and it came out great. It’s so rich and moist and full of flavour! The combination of chocolate, peanut butter and banana is out of this world, couldn’t stop eating it. Thank you for this recipe that I will continue to use!
Thank you so much! I’m so glad to hear it works with xylitol too.
Made these as mini muffins as I didn’t want to wait for my delicious breakfast. (Sadly, i didn’t have enough banana to put a slice on each muffins). The muffins were gone in 24 hours. These are definitely a redo!! (FYI I peel and freeze the black bananas in old jars to use when I have time.)
I’m so glad to hear that! Thank you!!
OMG!!!! I just made this and is by FAR the best banana bread I’ve made (and I’ve made a few, habaha) . It’s absolutely delicious, moist and “chocolatey” but not too sweet. I just loved it!! Thanks for sharing, Yumna!!!
That’s the best compliment ever! Thank you so much, Gaby!
I plan on making it but sadly I just put all my overripe bananas in the freezer. Do you think I can still use them? Do I thaw and continue with th recipe? Thanks in advance. I love your recipes and your website!
Yes, I think you can! Just make sure to thaw the bananas before using it. Thank you so much for all your support!
Soooo delicious !!! I recommend. It is so easy to do and a great flavor !
It takes only a little time and so tasty!!!
Thank you so much!
Only things I did different was used butter instead of oil and added half cup of chocolate chips to the batter. So good. Will make again. Thanks for the recipe.
That sounds like it’d make it even more rich – yum! So glad to hear it!! Most welcome!
I made this recipe this weekend. I have always been a bit afraid to make banana bread as it always sounded so complicated. So so good and easy! I went a bit too heavy on the cacau and did a bit less banana and sugar, was a bit bitter, but added some whip cream on top to add the missing sweetness. Will definitely make it again.
Thanks for the amazing recipe!
The whip cream will definitely fix that! I’m glad you finally took on the challenge to make the banana bread. Yay!
Can you substitute coconut 🥥 oil for the canola oil?
Yes! Instead of canola oil, you can use any other neutral oils like coconut oil.
Can you use spelt flour for this recipe?
Thank you in advance!
I haven’t tried that yet, but I believe spelt can be substituted for up to half of the flour in a recipe using entirely all-purpose flour. Let me know how it turns out if you give it a try that way!
Tasty banana bread with yumna’s great recepie. Thank you
Most welcome!
It was a hit with my family and so simple!
Yay! I’m so happy to hear it!
Soooo yummy looking, going to try this today!
Thank you so much! Let me know what you think once you do.
Absolutely delicious!!! Was the perfect combination of chocolate and peanut butter flavors!
One of my all time favorite combos! Thank you!!
Delicious 🤤 delicious, my Daughter is 14 years old and she could Backe this delicious this Chocolate Peanut Butter Banana Bread. Me and my family we are the big Fan of you. Today I make broccoli 🥦 pei? You call it so? 😂.
Thank you for making my cooking life easier . Stay blessed
Hugs
@skarabaeus79
Awww, I love that! Hope you enjoy that too!!
Can I substitute the flour with almond flour? Thank you!
To make this gluten-free, use an all-purpose gluten-free flour mix, but do not substitute only almond flour or only coconut flour.
This recipe is so easy and agreat use of ripe bananas! It was moist and oh so yummy! I left out the PB and added walnuts… so good!
Thank you!! Walnuts sound like a delicious addition!
This came out great!! Thank you so much for the easy and delicious recipe! ♥️
Most welcome! 🤗
My family and I were surprised that it wasn’t too sweet. It was very easy to make and tasty. Thank you! 🤗
Exactly what I was going for! I’m so happy to hear that. Thank you!!
Moist and Delicious and easy to make. Made my house smell sooo good while baking. I think I’ll add some mini dark chocolate chips next time to up the chocolate “kick”. Still loved it
Thank you so much! That sounds lovely!!
Will removing the peanut butter affect the bread? Nut allergy.
Yes, it will. I recommend substituting the peanut butter with sunflower butter, but it will affect the taste.
This came out phenomenal!! So delicious
Thank you for the great recipe ♥️
I’m so happy! Thank you!!
My daughters ate almost all 😋! Thanks for sharing yummy foods! You are the best! 🔝🔝🔝🔝🔝
Yay! I’m so happy they enjoyed it! Thank you!!
This was the most delicious cake I’ve made in years. Easy to follow with ingredients that are most likely in your pantry. Everyone in my family loved it.
Yay, so glad to hear it! Thanks so much!
It looks delicious. Can i substitute the whole wheat flour with white flour ?
Yup! That works!
Made this recipe a couple of days ago and it is delicious! The whole family loved it 🙂
I didn’t have enough bananas to put on top, but it still tasted amazing!
Can’t wait until we have more bananas so I can repeat it!
I’m so glad to hear that you and the whole family enjoyed it!! Thank you so much!
Came out very moist and delicious . Substituted the coconut oil with olive oil , as I din’t have any in stock and it still worked out . Thank you again for the lovely recipe.
Just made this recipe and it turned out beautifully! Thank you for these amazing recipes!
So glad to hear it. Thank you so much!!
Can I use almond flour instead?
No unfortunately it won’t work with almond flour, but you can use a gluten-free flour mix like the one by Bob’s Red Mill!
Will do thank you!?
Hiii . I wanna to make it , but i need to know that can i delete sugar ?? I don’t want to add sugar at all. The banana is sweet . :)))
Hi there, I think you can eliminate the sugar but I haven’t tried it myself. Let me know if you try it!
Just made this recipe and it is fantastic!
I made muffins instead of a loaf. I added an extra 1/4 cup of white sugar due to my dark cocoa. Also, added an extra big spoonful of peanut butter.
My muffins came out perfectly. They are light, fluffy, and taste great! Will definitely make these again!
That’s so great to hear! I’m glad you loved it! Thanks for sharing :)))
THIS WAS AMAZING!
Thank you so much for this recipe, it really was a quick and easy recipe with such a delicious result! NOM NOM!
I cooked it on a slightly higher heat at the beginning and the sugars within the sliced banana caramelized on the top 🙂
Yay! I’m so glad to hear that! Thanks so much for the feedback. :)))))