Chocolate, Bananas and Peanut Butter are a heavenly combination. This bread is a cross between banana bread, Reese’s and rich chocolate cake. It is the perfect mix. You can have it with coffee in the morning or wine, bourbon or milk at night.
About this Bread
Chocolate Banana Bread has been one of my go to quick breads for years now, but the peanut butter chips are my new twist. Since the pandemic and just being a mom, I occasionally do curbide pick up at the grocery store. They usually have to substitute one or two things from my order. Instead of giving heath pieces, they gave me Reese’s Peanut Butter Chips. I wasn’t sure what to do with them and then, of course, I had a light bulb moment. Chocolate. Banana. Peanut Butter. Bam!
Bananas Very Ripe Bananas make the best banana bread. The more brown and spotty the banana, the better.
Plain Greek Yogurt The Yogurt in this bread makes it so moist. If you don’t have full fat plain yogurt, you can substitute it with low fat plain Greek yogurt or sour cream.
Peanut Butter Chips Peanut butter chips give this bread richness and nuttiness. If you don’t have any, it’s fantastic with chocolate chips as well. Simply substitute bittersweet chocolate chips for peanut butter chips.
Make Ahead Once the bread has completely cooled, double wrap the bread in plastic wrap and freeze for up to 3 months. Let the loaf thaw completely before serving.
Pan Selection If you don’t have a 9” x 5” bread pan, you can use a 8” square pan. If you would rather make these muffins, fill the greased or lined tins 3/4 of the way full and bake at 375F for 20-25 minutes or until a toothpick comes out clean.
If you like this recipe, you should try my go-to Banana Bread recipe. It is simply the best!
Recipe
Chocolate Peanut Butter Banana Bread
Ingredients
- 1 1/4 C All Purpose Flour
- 1/4 C Natural Unsweetened Cocoa Power, like Hershey’s or Ghirardelli
- 1 tsp Baking Soda
- 1 tsp Kosher Salt
- 1/2 C Unsalted Butter, at room temperature (1 stick)
- 1 C Granulated Sugar
- 2 Eggs
- 2-3 Ripe Bananas, 1 cup mashed
- 1/2 C Plain Greek Yogurt
- 1 tsp Vanilla Extract
- 1 C Peanut Butter Chips
Directions
- Step 1 Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan with baking spray.
- Step 2 In a medium bowl, combine flour, cocoa powder, baking soda and salt. Whisk until combined and set aside.
- Step 3 Using a hand mixer or a stand mixer with the paddle attachment, mix the butter and sugar for 2 minutes on medium, or until light and fluffy.
- Step 4 Add eggs one at a time, mixing in between. Add the bananas, mix until only small banana pieces remain. Add the dry ingredients and mix until combined.
- Step 5 Add the yogurt and vanilla, mix until combined. Fold in peanut butter chips or chocolate chips, being careful not to over mix.
- Step 6 Pour the batter evenly into the prepared loaf pan. Bake for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.
- Step 7 Let cool for about 15 minutes, run a knife around the edge of the pan and turn it out of the pan, placing it on a rack to completely cool. Once cooled, slice and serve.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
