Chocolate Peanut Butter Banana Bread

loaf of baked banana bread on a wood platter

5 from 2 votes

Chocolate Peanut Butter Banana Bread

This easy, one bowl quick bread uses very ripe bananas, some extra peanut butter for flavor, and some cocoa powder to get a delicious chocolate swirl.

Prep Time10

Cook Time1

Total Time1 10

Course: Bread

Cuisine: Canadian

Servings:

Calories: 285kcal

Author: Jacqueline Piper

Equipment

Bread Loaf Pan

Ingredients

3 bananas ripe and mashed
2 large eggs
¾ cups granulated white sugar
¼ cup oil
½ cup peanut butter I use smooth
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup oats plus more for sprinkling on top
¼ cup Hershey's Special Dark Cocoa

Instructions

Preheat your oven to 350°F.
Line a pan with parchment paper (optional, use if your pan isn't non-stick)
Mash the bananas.
Add the eggs, oil, sugar, and peanut butter. Mix well. Add oats and salt. Mix well.
Sift in flour and baking powder. Mix well.
Pour half of the batter into a loaf pan.
Sift the cocoa powder into the remaining batter. Mix well.
Spoon scoops of the chocolate batter on top of the peanut butter batter in the loaf pan. Swirl with a knife.
Bake for 45-60 minutes or until a skewer comes out clean.
Cool in pan for 5 minutes. Move loaf to cooling rack to let cool.

Notes

Notes -

I use Kraft smooth peanut butter and Hershey's special dark cocoa powder.
This loaf is easier to cut when it's cooled.

Substitutions - Use chunky peanut butter instead of smooth. Add chocolate chips or chopped peanuts if you like.

Storage - Keep at room temperature for about three days. I wrap mine in plastic wrap. Slice and freeze any leftovers.

Nutrition

Calories: 285kcal