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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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Healthy Cookie Dough Dip - I tried this and was shocked... it really does taste exactly like real cookie dough! (Repinned over 350k times) https://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/ @choccoveredkt

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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.

Learn more about Katie

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123 Comments

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  1. 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

  2. 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

  3. 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 🙂

  4. 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!

  5. 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.

  6. 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!

  7. 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!!!!

  8. 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.

  9. 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.

  10. 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!

  11. 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 🙂

  12. 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!

  13. 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!!

  14. 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!

  15. 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!)

  16. 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 🙂

  17. 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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