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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
Chocolate Peanut Butter Banana Bread
4.96/524

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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Reader Interactions

123 Comments

Leave a comment or reviewLeave a rating
  1. 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!

  2. 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! : )

  3. 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.

  4. 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?

  5. 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?

  6. 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 🙂

  7. 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?

  8. 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!

  9. 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.

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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! 🙂

  15. 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?

  16. 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.

  17. 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

  18. 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

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