This moist chocolate peanut butter banana bread is bursting with peanut butter and rich chocolate flavor. You’ll love this classic flavor combo paired with the natural sweetness of bananas.
Whisk together the flour, cocoa, and baking soda for the batter and set it aside.
1 1/4 cups all-purpose flour, 1/3 cup cocoa powder, 1 tsp baking soda
Cream butter and sugar together until smooth, then add the egg and beat for about 1 minute, scrape the sides and bottom of the bowl, then mix until light and fluffy.
6 TBS salted butter, 1 cup granulated sugar, 1 large egg
Add vanilla, mashed bananas, mix and then slowly add the buttermilk and mix until combined.
1 tsp vanilla extract, 1/2 cup buttermilk, 2 medium overripe bananas
Add dry ingredients a little at a time and mix well, then fold in the peanut butter chips.
1 cup peanut butter chips
Pour the batter into the prepared loaf pan and top with the crumble mixture.
Bake for 55-60 minutes, or until a toothpick comes out clean in the center.
Allow bread to cool in the pan for about 15 minutes, then carefully run a knife around the sides of the loaf pan and turn loaf out onto a wire rack to cool completely.
Notes
Increase the baking time a few minutes at a time if the center of the loaf is still a bit gooey.You can replace peanut butter completely in the recipe by swapping out the peanut butter chips for another chip and using 2 Tbs regular butter instead of 1 Tbs peanut butter in the crumble. If you use unsalted butter for the batter you need to add 1/2 tsp of salt to the flour mixture to keep the bread from being too sweet. Bread can be stored for up to three days in an airtight container at room temperature or seven days in the fridge.Freeze bread for up to three months, simply pull it out to unthaw it a few hours before you want to eat it.