Banana, Peanut Butter, and Chocolate Bread
I think we can all agree that the combination of banana, peanut butter, and chocolate is pretty hard to beat! I wanted to create an ultra-moist banana bread with a rich peanut butter flavor, lots of chocolate chips, and a little salty, crunchy touch from the peanuts on top.
This is the kind of bread I love to eat for breakfast or as a snack with coffee or tea. And if you’re the type who always has a few overripe bananas sitting on the counter, consider this a sign that you definitely shouldn’t throw them away—try this delicious banana bread instead!
- Servings: 8 à 10
- Preparation time: 15 minutes
- Cooking time: 55 minutes
- Use very ripe bananas, ideally ones with lots of brown spots. They’re naturally sweeter and also add a lot of moisture to the bread.
- I use natural creamy peanut butter in this recipe. Be sure to stir it well in the jar before measuring it out so that the oil is thoroughly mixed in.
- The salted peanuts on top aren’t just there for crunch: the hint of salt really balances out the sweetness of the bread and the chocolate.
This recipe was developed using natural, creamy peanut butter, so I recommend using the same type of peanut butter to achieve the best texture. More highly processed peanut butters may have a different consistency and sugar content.
Yes! Leave it to cool completely, then freeze it whole or in slices. Freezing it in slices is really convenient, as it means you can take out one serving at a time.
This is most often because the dough was overmixed after the flour was added. Mix it as little as possible to maintain a nice, soft texture.
Yes, you can use dark or semisweet chocolate that has been roughly chopped. You can also leave the chocolate out, but I personally think chocolate and peanut butter are too good to pass up!
Baking time can vary depending on the oven and the size of the bananas, among other factors. Insert the tip of a knife into the center of the loaf. It should come out mostly clean with just a few moist crumbs. If the top browns quickly but the center isn’t done yet, cover it lightly with aluminum foil to finish baking.
- 3 very ripe bananas, mashed
- 2 large eggs
- 1/2 cup (125 ml) vegetable oil (I used grapeseed oil)
- 1/2 cup (125 g) natural creamy peanut butter
- 2 tablespoons (30 ml) of a plant-based beverage of your choice
- 2/3 cup (140 g) coconut sugar or brown sugar
- 1 teaspoon (5 ml) vanilla
- 2 cups (280 g) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 teaspoon (2.5 ml) salt
- 3/4 cup (135 g) dark or semi-sweet chocolate chips
- 1/2 cup (75 g) coarsely chopped salted, roasted peanuts
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- In a large bowl, whisk together the mashed bananas, eggs, vegetable oil, peanut butter, plant-based milk, coconut sugar, and vanilla.
- Add the flour, baking powder, baking soda, and salt, and whisk lightly. Add the chocolate chips and fold them in gently with a spatula. Pour the mixture into the pan.
- Top with salted peanuts and bake for 55 to 65 minutes, or until a knife inserted into the center of the bread comes out mostly clean. Let cool before serving.
