Chocolate Peanut Butter Banana Bread (Printable)

Moist banana bread with peanut butter swirls and chocolate chips

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 3 large ripe bananas, mashed
06 - 2/3 cup granulated sugar
07 - 1/3 cup neutral oil
08 - 1/2 cup creamy peanut butter, plus extra for swirling
09 - 2 large eggs
10 - 1 teaspoon vanilla extract

→ Mix-ins

11 - 1/2 cup semi-sweet chocolate chips

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl until well blended.
03 - Combine mashed bananas, sugar, oil, peanut butter, eggs, and vanilla in a large bowl. Beat until smooth and creamy.
04 - Add dry ingredients to wet mixture. Fold gently until just incorporated, being careful not to overmix.
05 - Fold chocolate chips into the batter until evenly distributed.
06 - Transfer batter to prepared loaf pan. Drop spoonfuls of extra peanut butter on top and swirl gently with a knife to create marbled pattern.
07 - Bake for 50-55 minutes until a toothpick inserted into the center comes out with few moist crumbs.
08 - Let cool in pan for 10 minutes, then remove to wire rack. Cool completely before slicing.

# Expert Advice:

01 -
  • That perfect moment when warm peanut butter ribbons meet melted chocolate chips is pure breakfast magic
  • The texture is incredibly moist and fudgy, more like cake than traditional banana bread
02 -
  • Overmixing the batter will make your bread tough, so fold gently and stop as soon as the flour disappears
  • The bread continues cooking while cooling in the pan, so resist cutting into it too early
03 -
  • Room temperature ingredients blend more smoothly and prevent the batter from separating
  • Use a light colored loaf pan to prevent the edges from overbaking before the center is done

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