This Chocolate Peanut Butter Banana Bread is made with peanut butter and cocoa powder. It’s a decadent yet easy banana bread recipe that tastes like cake!

Looking for more banana bread recipes? Try my Nutella Banana Bread or my Brown Butter Banana Bread!

Calling all peanut butter chocolate lovers. AKA everyone. This chocolate peanut butter banana bread is about to blow your mind.

Easy Chocolate Peanut Butter Banana Bread

When we were brainstorming recipes for this month, we knew we wanted to do a banana bread. Specifically, a chocolate peanut butter banana bread AKA  a decadent, moist as can be banana bread made with peanut butter and cocoa powder. And then we realized we’d already done it! So we made it again to “reshoot”… but if we’re being perfectly honest, we really just wanted to eat it again.

It literally tastes like a cake, but gets most of it’s moisture from peanut butter and ripe bananas…so like health food? YES.

easy peanut butter chocolate banana bread loaf with a healthy drizzle of peanut butter on top


peanut butter chocolate banana bread loaf packed full of peanut butter chocolate flavor!

Tips for making the best chocolate peanut butter banana bread

  1. Melt the peanut butter before adding it to the batter—Peanut butter is notoriously hard to stir. The solution? Melt it! Just pop the peanut butter into the microwave for 30 seconds, or until it’s fairly liquid-y and easy to stir.
  2. Use overripe bananas—The trick to making a sweet, flavorful banana bread is to use overripe (even brown) bananas.
  3. Avoid natural peanut butter—You could probably get away with using natural peanut butter in the actual banana bread, but it’s impossible to drizzle that stuff on top of the bread. I used Skippy peanut butter for the drizzle, and it melted down perfectly.
  4. Decorate with sliced bananas—Admittedly, this has nothing to do with how the banana bread bakes, and everything to do with presentation. Either top the banana bread with sliced banana rings or cut the banana into strips lengthwise and lay the long strips on top of the bread that way. Either way, it’ll look and taste beautiful!

overhead shot of chocolate peanut butter banana bread

How to store chocolate peanut butter banana bread:

The last thing you want is for your silky, moist chocolate banana bread to dry out. We like to keep this tightly wrapped in the loaf pan we made it in, or in a sealed plastic bag to preserve all the flavor and moistness.

moist and fudgy chocolate banana bread quick loaf on parchment paper

What’re you waiting for? Whip this up for breakfast, lunch and dinner!

Happy chocolate peanut butter banana bread baking, lovies.


Chocolate Peanut Butter Banana Bread

A loaf of Chocolate Peanut Butter Banana Bread

All your favorite flavors wrapped up into one quick bread? This decadent Peanut Butter Chocolate Banana Bread will have you DROOLING.

  • Author: Sarah Fennel
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 large loaf 1x
  • Category: Bread
  • Method: Oven
  • Cuisine: American


For the bread

  • 1 cup all-purpose flour
  • 1/2 cup cocoa
  • 1/3 cup peanut butter, slightly melted
  • 3/4 cups sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup mashed bananas
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • banana slices (optional)

For the peanut butter drizzle

  • 3 tablespoons creamy peanut butter (Don’t use natural- it won’t work. I used Skippy and it melted fantastically!)


  1. Preheat oven to 350°F. Line a large loaf pan with parchment paper. Set aside.
  2. In a large bowl, mix together the slightly melted peanut butter, sugar, mashed bananas, vegetable oil, and eggs. After mixing, stir in cocoa, baking powder & soda, salt, and vanilla. Stir in flour last.
  3. Pour into loaf pan and top with thinly sliced banana pieces. I used 1/2 a banana for this part. Bake for roughly 55 minutes, until a knife inserted in the center of the loaf comes out clean. Cool on a wire rack for 20 minutes.
  4. Once the loaf has cooled slightly, top with peanut butter. Melt in a microwave-safe bowl for 30 seconds, then stir. It should become creamy and slightly runny. Depending on your microwave, heat for an additional 15 seconds. Drizzle over loaf. Serve!

Keywords: healthy chocolate banana bread, easy chocolate banana bread recipe, best banana bread

More chocolate peanut butter desserts from Broma Bakery:

Dark Chocolate Peanut Butter Sandwich Cookies

Chocolate Peanut Butter Truffles

Peanut Butter Chocolate Stout Cake

Elvis Popsicles (Peanut Butter, Chocolate, & Banana!)

Peanut Butter Brownies

easy peanut butter chocolate banana bread recipe pin


plasterer bristol

Oh boy this sounds so good. Cant wait to give this a go.



My 4 year old has a gluten sensitivity so I am always looking for recipes that I can possibly tweak to suit out needs. I made it with gf all purpose flour and its absoluetly delicious. Thanks!

Sarah | Broma Bakery

Oh I’m so glad to hear that it works well GF! That’s fantastic. Thank you Anika!


just made this as a birthday treat for my friend who loves chocolate and peanut butter. it was a hit, and the banana topping + peanut butter drizzle were a great touch! thank you for sharing 🙂


wich cocoa is better in this recipe ? unsweeted or nota?

Sarah | Broma Bakery

Always bake with unsweetened!


I was browsing through pictures of chocolate breads and your photo was very appealing so I decided to give it a try. I had all of the ingredients at home and the process of making bread was so easy. This was my first time making any chocolate bread and it turned out exactly as yours. Very delicious, full of flavour and rich in texture. Thank you for a wonderful recipe. I will make it again! 🙂


I was looking for a simple but delicious recipe and your recipe is definitely that – simple and delicious. The only thing I changed is the amount of sugar, it’s 2/4 cups instead of 3/4.


This looks awesome, Sarah! Love the video too!


OMG Did I see a cat on the counter and put face almost in the bowl? Yuk !

Sofi | Broma Bakery

This is exactly why we dont have a storefront!


Hey this looks awesome and since I have some browning banana it’s calling my name. But do you think if you not going to eat it all at once it’s still okay to drizzle the Pb over top or so you think you should skip that part than?

Sofi | Broma Bakery

Hey Kate! You could just put some extra PB on the slice you cut yourself as you serve it up! The peanut butter is more a garnish and a little extra kick so it wont change the recipe much!


What size loaf pan do you use for this?

Sofi | Broma Bakery

We use a 1 lb loaf pan which is usually 8 1/2″ x 4 1/2″ x 2 3/4!

Janet Killian

i would like to know if there what adjustments to make for baking this at high altitude


Will crunchy PB work? Also could it be made as muffins

Sofi | Broma Bakery

We’ve never tired it, but it should work totally fine! Yes! You could definitely make these as muffins 🙂

Jamie Zucchetti

I have some left over chocolate from Easter! Can I melt it down and replace with the cocoa powder?

Sofi | Broma Bakery

I wouldn’t recommend using it in this recipe but you could use it in another recipe that calls for chocolate!


This looks good, but what’s up with the cat? Lol don’t want cat hair in my dessert bread lol🐱


How long can we store it?

Sofi | Broma Bakery

You can store it for up to 7 days!

Leave a Reply

Your email address will not be published. Required fields are marked *