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Chocolate Peanut Butter Banana Bread

Chocolate Peanut Butter Banana Bread –

Thick, rich, peanut buttery, hot-from-the-oven chocolate peanut butter banana bread with no refined sugar in the recipe. Need I say more? https://chocolatecoveredkatie.com/2015/07/08/chocolate-peanut-butter-banana-bread/

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Thick peanut buttery homemade banana bread, hot from the oven, with melty chocolate chips and banana packed into every single delicious bite. This banana bread includes basically all of my favorite ingredients!

The recipe can be vegan and 100% free of refined sugar, with no oil required. Instead, a full 1 2/3 cup of banana adds incredible moisture, while the peanut butter gives it a richness that might just make this your new favorite banana bread recipe!

chocolate peanut butter banana bread

(Technically, you would also have to add broccoli if you wanted the chocolate peanut butter banana bread to include all of my favorite ingredients. But please don’t do that!)

Also be sure to try out the non-chocolate version, my Healthy Banana Bread Recipe.

peanut butter banana bread

This decadent chocolate peanut butter banana bread is also ridiculously good if you slather coconut butter or even more peanut butter on top.

Just an idea.

Thick, rich, fudgy chocolate peanut butter banana bread recipe

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Chocolate Peanut Butter Banana Bread

Adapted from Chocolate Banana Bread

Chocolate Peanut Butter Banana Bread

Total Time: 40m
Yield: 1 loaf
Print This Recipe 4.96/5

Ingredients

  • 1 2/3 cup overripe mashed banana
  • 2 1/2 tsp pure vanilla extract
  • 1 tbsp vinegar
  • 1/3 cup milk of choice
  • 1/3 cup peanut butter or allergy-friendly alternative
  • 2/3 cup pure maple syrup, honey, or agave
  • 1/8 tsp uncut stevia OR 1/4 cup sugar
  • 1 3/4 cup spelt, white, or bob’s gf flour, loosely packed (210g)
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp baking powder
  • 1/2 cup plus 2 tbsp cocoa powder
  • optional, 1/2 cup mini chocolate chips in the batter, plus regular chips for decoration

Instructions

Preheat your oven to 350 F. Grease a 9×5 loaf pan very well, and set aside. In a large bowl, whisk together first six ingredients. In a separate bowl, combine all remaining ingredients, and stir. Pour dry ingredients into wet, and mix until just evenly combined. Transfer to the pan, and spread out evenly. If desired, sprinkle chocolate chips over the top of the batter, and press down. Bake 27 minutes. Without opening the oven door, turn off the heat. Let sit 10 minutes in the closed oven before removing. (Some ovens may require additional baking time, due to climate or oven calibrations.) This chocolate peanut butter banana bread tastes even sweeter the next day. Leftovers can be refrigerated or frozen.

Banana Bread Nutrition Facts

 

 

 

 

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4.96/5 (24)

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Published on July 8, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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123 Comments

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  1. Sally says

    Sorry, didn’t realize my comment had been posted so I posted twice…awks…feel free to delete the other! 😀

  2. bb says

    Thanks for this – I frequently make banana breads and muffins with overripe bananas and am always looking for new and healthy versions. I’m curious about the vinegar in this recipe; which type do you recommend and why is it included (ie, what does it do for the banana bread)? Thank you!

    • [email protected] says

      Hi BB,
      I believe the vinegar reacts with the baking soda to produce a leavening agent. This is a neat trick that is often used in vegan baking in place of eggs (when the function performed by the eggs is leavening).

      • bb says

        Oh, interesting and good to know. Thank you, Wendy. What type works best – I have balsamic, white and red wine vinegars on hand…

      • amylynn says

        IIRC, vinegar added to a non-dairy milk creates something like a “buttermilk”, this is in every cupcake recipe I have (mostly!) memorized. I always whisk it with almond milk that I use in cuppies. Cool to know that it is also working like eggs would be!!
        So many smart people have come up with the coolest ideas to help us feel like we aren’t giving up all yummy things when eating plant-based! I sure appreciate it. And the feedback from others in comment sections – also a huge help!!

        5/5

        5/5

    • bb says

      I finally got around to making this, and love it! Bread is dense and moist, not too sweet, a sliver goes a long filling satisfying way. I ended up using apple cider vinegar. Also used skim milk for anyone wondering about that. And I needed to adjust baking time by an additional 10 minutes.

  3. [email protected] says

    Hi Katie,
    Holy bajoley, does this sound amazing! Question: have you ever baked with coconut nectar, and do you think I could substitute it for the maple syrup? I’d like to start using it as it’s low in fructose and has a low glycemic index, so it seems like the healthiest liquid sweetener option.

  4. Lucie Javorska says

    Love this! I’m all into the idea of piling more peanut butter on each slice 🙂 Oh and the addition of broccoli might not turn out that terrible given what magic the cauliflower did in your chocolate cake 🙂 though the green color might not help the bread’s look…oh well. thanks for yet another amazing recipe 🙂

    • Rachel says

      If you pureed it well enough beforehand, the brown chocolate might cover the color of the broccoli…I know it works with my green smoothies, at least.

  5. Cassie Tran says

    I was just about to make this upon discovering that I was pretty much out of any nut butter I could find. What a tragedy! Will have to get some more to make this ASAP!

  6. ARBM says

    This sounds and looks so yummy! I love peanut butter and banana sandwiches, so I think that combining them in a bread with chocolate is an amazing idea. This is on the list to bake next… maybe I’ll do some baking this weekend!

  7. Rachel says

    This looks superb! My sister and I want to make this, but she’s currently on a gluten-free diet for allergy testing, so we can’t use our usual white-whole-wheat flour. I see in the recipe that we can use Bob’s gluten free, did you not need the addition of xantham gum for this recipe?

    • amylynn says

      That web site looks so amazing, I spent hours just staring at all the stuff they sell! (The Bob’s Mill site)
      Life is definitely getting better for people with food allergies or celiac disease, we who are vegan, etc; there are so many great options out there. I would say I wish we had it when I was younger, but I am SO happy that they are there and I can find them now 🙂

      5/5

      5/5

  8. Rhadonda says

    I just finished baking this, it took quite a while (as you mentioned some ovens may take longer). I may make it as muffins next time. It is amazing!!! I participate in a daily photo challenge and posted a picture of mine today for my daily photo and linked to your site. I was going to share my photo with you here but don’t see how to do that. Thanks for the great recipes!! I love your site.

  9. lisa says

    it says it can be made vegan and free of refined sugar…the vegan part I get, but would I just omit the 1/4 cup of sugar?

  10. Lisa says

    I was just about to make the Forks Over Knives recipe for banana bread when I saw your post on instagram. Totally meant to be, right?!

    This recipe is amazing! I do think that I needed to cook maybe about 5 minutes longer, but I am the kind of girl that LOVES that gooey, under-baked texture. The very middle of my loaf was exactly that and it was perfect!

    The hardest part about this recipe is definitely refraining from eating the whole thing. I just pulled it out of the oven and have promptly eaten about 2 servings (straight from the middle – don’t judge). Love all your recipes, Katie. Thanks so much!

    • Savannah R says

      I second this request. I trust Katie to come up with an AMAZING vegan cheesecake ice cream recipe.

  11. Ana says

    I made this with oat flour, but added more baking soda and 2 eggs to compensate for the density of oat flour (and made it into cupcakes instead). I got super moist, fluffy yumminess! Thank you for the recipe!!

  12. Natalia says

    Looks so perfect… but why are almost all the measurements in cups, not in grams? That makes me sad 🙁 I don’t live in America but in Poland, we do not have such cups to measure. Even if I find and buy something like that, all of this pushing bananas and peanut butter into those to fullfill it perfecly and then scoop all of this out… That’s just a waste. And then I’ll have to clean everything… I love your reciepes and made lots of them – some happen to be in grams so thank you!

  13. Cheryl says

    Sounds amazing. I made banana bread last weekend, and topped it off with peanut butter spread… so I can believe this is YUMMY! Chocolate, Peanuts and cooked Banana are 3 of my favourite things!

    Have you ever tried a bacon and banana sandwich? Or Banana pizza (s.afican treat!) – really tasty!

    http://www.beaucience.co.uk

  14. JJ says

    What a great and delicious recipe. Saw that we had 2 ripe bananas before going to bed. Covered them with a napkin so that they wouldn’t tempt the breakfasters in the morning. Got up late and 1 banana was gone. I have learned on this site, and in life, that sensibly creative improvising can save the day. I had a small (4 oz.), organic banana yogurt from TJ’s, which I substituted for the missing 1/3 banana, used the agave option, added a tablespoon of powdered chocolate peanut butter, and kept everything else the same. My pan was a little bigger, 9.25×5.25. It came out awesomely!!! It is another keeper. Thanks Katie!!!

  15. elise says

    LOVED!! I didn’t have enough banana so I substituted the 2/3 cup with natural applesauce. I also only used 1/3 cup maple syrup and 1/4 cup chocolate chips on top. next time I will mix the chips in batter as well. SOOO good !!!!Thanks Katie!

  16. Louisa says

    Mmmmmm this sounds delicious. Perfect with a glass of milk as amid-afternoon snack. I’m going to have to nip the the supermarket and get baking I think! : )

  17. Vicki says

    Delicious! I did not have a large bread pan so I made two mini loaves along with the 8.5×4.5 loaf. The smaller loaves were barely cool and they were gone. This is a good recipe for my son who cannot eat wheat or eggs. It was light and airy–more like a cake than the dense banana bread that I used to make. I will definitely make this again. Thank you for sharing your talent with the rest of us who do not have the time (or expertise) to experiment with GF recipes.

  18. Catherine Jackson says

    This looks delicious except… I don’t like chocolate. I know I’m weird! Could you leave out the chocolate in the recipe and still have good results?

  19. Doreen says

    Just bought Stevia, but now I think I may have purchased wrong item. You recipe calls for uncut Stevia, I purchased “Sweet Leaf ~ Natural Stevia Sweetener”. Ingredients are : Inulin soluble fiber, Organic Stevia Extract. Do you know if I can use this in your recipe?

  20. Sherry says

    In the oven now. Can’t wait to try it. But how will I know if it needs more time baking before turning the oven off? Will it be obvious? I don’t want to shut it off too soon and then wait the 10 mins to find out it’s not done enough and ruin the whole thing.

    • Eva says

      Hi Yvonne, in case you still care: I made this last week, kept in in the fridge for four days and froze the leftovers 🙂

  21. Dblossomgurl says

    Hi Katie!!

    Thank you as always! I have a quick question – could I possibly use oat flour or coconut flour instead of spelt? what would I need to watch out for if i do?

  22. Angie says

    Hi,

    I have tried baking two loaves, and 27 minutes in the oven does not even come close to baking it all the way through. Are the directions and oven temperature correct? I’m using a standard oven and am not affected by climate.

    Thank you,
    Angie

    • Unofficial CCK Helper says

      The time was correct for me when I made this. So possibly your oven needs to be calibrated or yours just needs more time for some reason. Oven temperatures vary, and also different climates affect recipes differently, so everyone is affected by climate in some way. Just bake longer and you should be good!

  23. Cookie Carter says

    The Chocolate Peanut Butter Banana Bread was scrumptious, however, it was too much for the loaf pan. I had to use one mini pan to hold the rest.

  24. stacy says

    It says to freeze or refrigerate. I have a relative that wants me to send her some from across the country. Is this a suggestion or necessary?

    4/5

    4/5

  25. eileen says

    You can’t call that bread. It was CAKE !! It was so delicious, even my omnivore husband had to look at the ingredients b/c he couldn’t believe it was vegan, and healthy! Thank you once again Katie!!

    5/5

    5/5

  26. cherry says

    Made this yesterday! Altered your recipe a bit and made mine sugar-free 🙂 So sweet and fluffy <3 Love all your recipes, keep it up! x

    5/5

    5/5

  27. Kyra says

    I love all your banana breads. It’s what I make the most often. I was slightly disapointed that there was only one kind (the muffins) in your book. I know if you came out with a breads/muffins book (that includes the ones on your site) I’d be interested in buying it. That way all the favorites are in one place and I don’t have to keep googling it ??

    5/5

    5/5

  28. Maia says

    I want to make this for my friends birthday – she loves bananas, peanut butter and chocolate! I was wondering – is it possible to use an all natural peanut butter with the only ingredient being peanuts? I know sometimes that type of peanut butter can be fussy to cook/bake with, so I can always grab one with other ingredients like oils and sugar, etc. Thanks! 🙂

  29. Unofficial CCK Helper says

    It sounds like an issue with your oven maybe? Putting the recipe (or any recipe) in for 45 minutes longer than it calls for sounds like you’d get charred bread, not undercooked by any means! Have you checked the recipe troubleshooting faq page linked at the top of Katie’s blog?

  30. Haj says

    Quick question before I try — does the recipe call for both a liquid sweetener (maple syrup or agave) AND a dry one (sugar or stevia)? I just want to make sure I’m reading the recipe right.

  31. Lauren says

    I halved the recipe, used brown rice flour, and made them into muffins (got about 11 regular-sized). So good!

    5/5

    5/5

  32. Jordan says

    I made this mid-morning. It’s 10pm now and it already seems sweeter than it was earlier. I like it even better now! So delicious. Turned out really well. I skipped the chocolate chips but I will definitely include them next time for extra indulgence 😀 thank you Katie! <3

    5/5

    5/5

  33. Frams says

    Tried this yesterday as a treat on a gloomy day and it worked wonders. It’s so delicious! Substituted peanut butter with hazelnut butter from Whole Foods, will try with peanut butter next time. Thank you so much for sharing this!

    5/5

    5/5

  34. Camille says

    I made this bread this morning. Turned out excellent! typically my vegan loaves and muffins are very crumbly and this one wasn’t. I’m not sure why. I used apple cider vinegar instead of plain white vinegar, which yes helps with leavening. I also made them into small individual loaves instead of one big loaf, for a quick breakfast that I can grab out of the freezer in the morning.
    They are moist and fluffy and delicious! I used 1 cup of spelt flour and 3/4 cup of gluten free flour.
    Thanks for the recipe!

    5/5

    5/5

  35. Kirstin says

    I made this bread for a birthday party last weekend and it was a huge success! Most people there are used to “regular” desserts but all loved it. When I said goodbye my friend said I should make that great cake again for future parties 🙂

  36. Nora says

    Made this the other day, and OMG talk about amazing. Here are my edits, mostly because of what I had on hand. Mostly commenting this because I’m afraid I’m going to forget what I did. Thanks Katie!

    1 1/2 cup gluten free flour mix (Aldi’s) mixed with 1/4 cup peanut powder
    1 full cup of Silk Cashew Milk instead of using agave, used 8 packets sucralose.
    4 large bananas
    1/2 cup mixed chocolate and Reese’s peanut butter chips
    Cacao powder worked well instead of cocoa, used Dagoba brand from Target
    Cooked for around 40 minutes!

  37. Alycia says

    Will a toothpick come out clean at the end or should it be a little gooey? I just made this and could have eaten the batter like cookie dough. <3

    • A H says

      It’s a peanut butter & banana bread recipe, so tough to sub something in place of bananas. You can experiment with other ingredients, or make another one of Katie’s recipes that doesn’t have bananas.

  38. Chris says

    I made this tonight in a rush, just had time to take it out of the oven for the resting time before I had to leave the house. Saw it had sunk when I got back home but thought “oh well, never mind” – started up my iPad just now, the recipe was still up and I immediately saw the line about leaving it IN the oven for 10 minutes ? Haha, no matter, I am sure it will still taste fabulous!

  39. Ana says

    By far the tastiest thing I’ve ever made! My kids (and I) can’t stop eating it and It’s 100% ok since it’s so healthy!! This is a winner!!! Thank you SO much for sharing!!!!

  40. Dom says

    Hey there,

    Thank you for posting this! I’ve made this recipe several times and it is one of my favorite things to bake (and eat) and doesn’t last long. I have a couple quick questions. The first being if I added oatmeal to this how much can I add/what do I change? Another is if I were to make these into muffins what would be the best time to bake them. Thanks in advance.

  41. Lori says

    I love this recipe and make it often for my family and for friends too. I don’t even add the sugar/stevia option. Delicious and moist and no oil! Love Katie’s recipes.

  42. Geralyn Polsky says

    Just made these for the Hubby! He is a chocolate peanut butter freak. I added ground flax meal and for flour used 1/2 white and 1/2 Bob’s RedMill Quinoa Flour. I also opted for individual muffins because as a loaf – he would eat half of it tonight and none left for the rest of the week LOL. Side Note – spreading fresh ground peanut butter over the top is taking this to a whole new level of indulgence! Yum. 5+ Stars from us!

  43. Laura says

    This is the first sweet recipe I made from your blog Katie and its amazing!!! I live in Germany and had to buy stuff for measuring the cups first and sadly we dont have pure vanilla extract here. I used vanilla flavored almond milk instead and butter vanilla baking flavor that you can get everywhere here. My bread actually needed 20 more minutes baking time and it maybe could have used 5 more, but I love the gooey texture in the middle. I used chocolate chunks in the batter, they are a bit larger than chocolate chips and I love it. Tried it when it came out of the oven and was still warm, it was heavenly with the still soft and melty chocolate chunks. The next day it was sweeter like you wrote in the recipe and everytime I ate a slice I put it in the microwave for 30s first…its soooo great this way you have to try it if you put chocolate chips/chunks in the batter! Just melty gooey chocolate peanut goodness 🙂

  44. Eva says

    Thanks for the recipe! I made it last night and it did turn out very nicely, however for my taste it is even a bit too sweet! Maybe I didn’t do my math properly, but if one cup of maple syrup is 320g, this would be almost 200g of liquid sweetener plus the sugar. I used about 180g of a mix of maple syrup, agave and molasses and skipped the additional sugar and it was still a little bit too sweet (but maybe that’s because I’m European and not used to very sweet cake :)). So I had to slather some pb on it. Oh no. Will try with less sweetener next time. Anyway, the combination of chocolate, banana and nut butter is amazing and I love your blog!

  45. Terry says

    I made this last night. I had to change a few things based on what I had. It turned out amazing!! I don’t keep sugar but had a little brown sugar, so used that. I used banana flour. I don’t have a loaf pan so made cupcakes. I didn’t change any measurements or baking time and they turned out wonderful!! It made 18 full size cupcakes. Thank you!!

  46. Nicole says

    Instead of going for a long run today, I decided to stay in and bake this glorious banana bread. Bad, bad decision.. Definitely my new favorite recipe!

  47. Jazmine says

    Made these for the first time and my triplets devoured them! Great recipe! Can’t wait to try out more of your receipes. (I baked mine 10min less at 340 and they were perfect!)

  48. Mimi says

    YUM! This is so decadent and rich, with intense chocolate and peanut butter. It’s pretty low calorie and satisfying too! As usual it’s an amazing recipe. FIVE stars 🙂

  49. Jane Schiano-Wigutow says

    wondering whether i can make this with less sugar. doing it for a couple who don’t like things too sweet and who try to keep sugar intake minimal. how much could i cut sugar without ruining the recipe? thanks!

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