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Chocolate Peanut Butter Banana Bread

Chocolate peanut butter banana bread with cocoa ribbons and a marbled swirl. This loaf bakes up moist with banana flavor throughout, plus pockets of chocolate chips.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Banana bread base
  • 3 bananas very ripe, mashed
  • 0.33 cup creamy peanut butter
  • 0.25 cup butter melted
  • 0.75 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1.5 cups flour
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup chocolate chips
  • 2 tbsp cocoa powder

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350F and grease a loaf pan for easy release.
Mix the wet ingredients
  1. Mash the bananas, then stir in the melted butter, peanut butter, sugar, eggs, and vanilla until smooth and combined.
Add dry ingredients and chips
  1. Fold in the flour, baking soda, and salt just until no dry streaks remain.
  2. Fold in the chocolate chips to distribute them evenly through the batter.
Create chocolate ribbons and swirl
  1. Remove about 1/3 of the batter and stir in the cocoa powder until evenly colored.
  2. Layer the two batters in the loaf pan, then swirl with a knife for a marbled ribbon effect.
Bake and finish
  1. Bake at 350F for 60-65 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  2. Cool the loaf before slicing, then drizzle with melted chocolate for a glossy finish.

Notes

For the best sweetness and moist texture, use bananas with deep brown or black spots and mash until mostly smooth. Store airtight at room temperature up to 2 days or refrigerate up to 5 days. Freezing is yes: wrap slices (or the whole loaf) tightly and freeze up to 2 months. If you want a dairy-light swap, use a plant-butter alternative 1:1 in place of butter.