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Chocolate Peanut Butter Banana Bread Recipe

Chocolate Peanut Butter Banana Bread Recipe
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★★★★★

5 from 9 reviews

This Chocolate Peanut Butter Banana Bread is a moist, flavorful, and dairy-free treat perfect for breakfast or a snack. Made with ripe bananas, peanut butter, cocoa powder, and dairy-free dark chocolate chips, it combines rich chocolate and nutty flavors with a tender crumb. Sweetened naturally with coconut sugar and almond milk, this loaf is both delicious and wholesome.

Ingredients

Scale

Wet Ingredients

  • 1 1/2 cup Mashed Ripe Bananas (equivalent to 4 large ripe bananas with black spots on the skin)
  • 1/3 cup Peanut Butter (Unsalted)
  • 1/3 cup Mild-Flavor Olive Oil (or canola oil)
  • 1/2 cup Unsweetened Almond Milk
  • 1 teaspoon Vanilla Extract

Dry Ingredients

  • 1/2 cup Coconut Sugar (or any granulated sugar you prefer)
  • 1/2 teaspoon Salt
  • 1 cup All-Purpose Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 2 teaspoons Cinnamon

Add-ins

  • 1/2 cup Dairy-Free Dark Chocolate Chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9-inch by 5-inch loaf pan with parchment paper and lightly oil it with coconut oil or oil spray to prevent sticking. Set aside.
  2. Mash Bananas: In a large mixing bowl, mash the ripe bananas thoroughly using a potato masher, fork, or mixer paddle until very smooth with almost no lumps. Measure out 1 1/2 cups of the mashed bananas; freeze any extra for later use.
  3. Mix Wet Ingredients: Stir together the peanut butter, olive oil, and vanilla extract until uniform. Then add almond milk, coconut sugar, and salt and stir to combine. Set this wet mixture aside.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and cinnamon until evenly mixed.
  5. Mix Wet and Dry: Gradually fold the dry ingredient mixture into the wet ingredients using a wooden spoon or silicone spatula until the batter is consistent and smooth.
  6. Add Chocolate Chips: Gently fold in the dairy-free dark chocolate chips if using, ensuring even distribution without overmixing.
  7. Bake the Bread: Pour the batter into the prepared loaf pan. Bake on the center rack of the oven for 50-55 minutes or until a toothpick inserted into the center of the loaf comes out clean. Optionally, after 30 minutes, cover the top loosely with foil to prevent excessive browning.
  8. Cool: Remove the loaf from the oven and cool it on a wire rack for 2 to 3 hours to set fully before slicing.
  9. Decorate (Optional): Add a drizzle of melted dark chocolate and an extra spoonful of fresh peanut butter on top for added richness and decoration.
  10. Storage: Store the banana bread in a sealed container at room temperature for up to 3 days, or refrigerate for up to 5 days. It can also be frozen and thawed at room temperature the day before serving.

Notes

  • Use very ripe bananas with black spots for the best natural sweetness and moisture.
  • To make this recipe gluten free, substitute the all-purpose flour with a gluten-free blend.
  • Ensure the peanut butter is unsalted and smooth for better texture and flavor balance.
  • For extra moistness, do not overmix the batter once the dry ingredients are added.
  • If baking at high altitude, you may need to increase baking time slightly or reduce baking powder by 1/4 teaspoon.
  • Freeze any leftover mashed bananas for smoothies or future baking.

Nutrition

Keywords: banana bread, chocolate banana bread, peanut butter banana bread, vegan banana bread, dairy-free, gluten free option, moist banana bread

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