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Chocolate Peanut Butter Banana Bread Recipe

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  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This delicious Chocolate Peanut Butter Bread combines the rich flavors of cocoa and peanut butter with ripe bananas for a moist and flavorful loaf. Topped with a buttery peanut butter crumb, this bread is perfect for breakfast, snacks, or dessert.

Ingredients

Batter Ingredients

  • 6 tablespoons unsalted butter, softened
  • 1 cup white sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (see notes for swaps)
  • 2 medium ripe bananas, mashed
  • 1 ¼ cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup peanut butter chips

Crumb Topping Ingredients (optional)

  • 1 tablespoon peanut butter
  • 3 tablespoons white sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter, melted (salted is fine; if using unsalted add a pinch of salt)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it generously with oil to prevent sticking.
  2. Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream the softened butter with 1 cup of white sugar until the mixture becomes light and fluffy. Scrape down the sides with a spatula to ensure even mixing.
  3. Add Egg and Vanilla: Add the beaten egg to the creamed mixture and mix well. Then add 1 teaspoon vanilla extract along with half of the buttermilk, mixing slowly at first to avoid splashing, then increase to medium speed until smooth.
  4. Incorporate Bananas: In a separate bowl, mash the ripe bananas with a fork and then add them to the wet ingredients, mixing thoroughly to combine.
  5. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add these dry ingredients to the wet mixture in two parts, mixing first on low speed then on medium, until a smooth batter forms.
  6. Add Peanut Butter Chips: Fold the peanut butter chips into the batter gently using a silicone spatula. Pour the batter into the prepared loaf pan and smooth the top.
  7. Prepare Crumb Topping: In a small bowl, combine the melted butter, peanut butter, sugar, and flour. Mix until a soft dough forms that can be crumbled easily with your hands. Evenly crumble this topping over the batter in the loaf pan.
  8. Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Remove the bread from the oven and let it cool in the pan for at least 15 minutes until the pan is cool enough to handle. Then transfer the loaf to a wire cooling rack or clean kitchen towel to cool completely before slicing.
  10. Serve: Slice the bread once cooled and enjoy the moist, chocolatey, peanut butter-flavored delight.

Notes

  • You can substitute the buttermilk with an equal amount of milk mixed with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes before using.
  • Ensure bananas are ripe for optimal sweetness and moisture.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a nut-free version, omit peanut butter chips and topping and substitute with other chips like chocolate chips or dried fruit.
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-peanut-butter-banana-bread-recipe/