Chocolate Peanut Butter Banana Bread (Printable Format)

Moist banana bread swirled with creamy peanut butter and rich chocolate chips, perfect for breakfast or dessert.

# What You Need:

01 - 1 3/4 cups all-purpose flour

02 - 1/4 cup unsweetened cocoa powder

03 - 1 teaspoon baking soda

04 - 1/2 teaspoon salt

05 - 3 large ripe bananas, mashed

06 - 2/3 cup granulated sugar

07 - 1/3 cup neutral oil (vegetable or canola)

08 - 1/2 cup creamy peanut butter, plus extra for swirling

09 - 2 large eggs

10 - 1 teaspoon vanilla extract

11 - 1/2 cup semi-sweet chocolate chips

01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.

02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well blended.

03 - In a large bowl, combine mashed bananas, sugar, oil, peanut butter, eggs, and vanilla. Mix until smooth and creamy.

04 - Add the dry ingredients to the wet ingredients. Stir gently until just combined; do not overmix to maintain tender texture.

05 - Fold in the chocolate chips until evenly distributed throughout the batter.

06 - Pour the batter into the prepared loaf pan. Dollop extra peanut butter on top and swirl gently with a knife to create marbled pattern.

07 - Bake for 50–55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

01 -

Its basically breakfast disguised as dessert which is always a win in my book
The peanut butter swirl creates these gorgeous marbled pockets that make every slice different

02 -

Overmixing the batter will make your bread tough so stop as soon as the flour disappears
The toothpick test is crucial here a clean toothpick means the bread is overbaked

03 -

Use room temperature ingredients to prevent the peanut butter from seizing when you mix it
Dont skip the parchment paper lining it saves so much grief when removing the bread