My Marbled Chocolate Peanut Butter Banana Bread recipe is a tasty, fun variation on my classic Banana bread - and it's easy to make, too!
To recap, it all started with my Easy Banana Bread Recipe, expanding out to include I’ve also got recipes for Peanut Butter Banana Bread, Blueberry Banana Bread, Gluten Free Banana Bread, and even an Eggless Banana Bread.
Recently, I COMPLETELY switched things up for technique, for my Campfire Banana Bread - essentially a no-bake bread that's cooked in a dutch oven!
Today’s recipe is a moist chocolate and peanut butter swirl banana bread. I’ve been making this for years - Porter is a huge fan of peanut butter cups, so it just seemed like a logical progression, when it came to designing quick bread recipes!
Your peanut butter banana bread batter gets split between two bowls, one gets chocolate mixed in, and then you get to marble them together, creating a lovely loaf of banana bread!
This banana bread has the perfect balance of chocolate vs peanut butter, is a bit different in each bite... and is a banana bread your entire family will love.
Let’s look at what you’ll need, to get a batch going yourself!
Ingredients
This decadent chocolate banana bread recipe uses really basic ingredients - anything you don’t already have on hand will be easy to find in pretty much any grocery store.
I do have a few notes for you, when it comes to a few of the key ingredients:
Overripe Bananas
You want to use bananas that don’t really look fit to eat. Mushy, spotted to the point of being almost blackened, etc.
An overripe banana is a sweet banana... which also adds better moisture AND a more robust banana flavor to the finished bread.
I use 3 large bananas for this, usually. When I have smaller bananas, I’ll use 4 - it really doesn’t need to be an exact thing, when making banana bread!
Peanut Butter
This recipe was developed using regular creamy peanut butter.
While you can use natural peanut butter, be sure to really stir any separated oil back into the peanut butter, before measuring it.
If you want to use a crunchy peanut butter / chunky peanut butter, you’ll need to use a bit more, to make up for the volume of it that’s lost to the peanut bits. ½ cup should be good!
As a note: I use the fat in the peanut butter as a replacement for the melted butter / vegetable oil / canola oil that I usually use in my banana bread recipes.
The omission here was intentional, not accidental!
Optional Add-Ins
When making almost any kind of banana bread, I like to add extra STUFF - usually walnuts, pecans, or chocolate chips.
You can do that with this recipe, also!
Some of my favorite ingredients to add are peanut butter chips (for a little extra peanut butter flavor!), chopped peanuts, chocolate chips, or chocolate chunks.
You can get really fancy and ~aesthetic~ with it, and add any peanut-type add-ins to the peanut butter banana bread batter, and chocolate type to the chocolate swirl.
For instance, add some chopped peanuts or peanut butter chips to the main batter, and chocolate chips to the chocolate batter.
Or, you know, just go chaotic and do the opposite - peanuts in the chocolate batter, chocolate chips in the peanut butter batter!
Everything Else
Rounding out this recipe, you will need:
All-Purpose flour
White Sugar (Can use packed brown sugar, if you prefer)
Unsweetened Cocoa Powder
Large Egg
Vanilla Extract
Baking Soda
Salt
Like always, I don’t have anything to add, as far as these last few ingredients go. Like I said - really simple ingredients!
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How to Make Chocolate Peanut Butter Banana Bread
The full recipe is in the printable recipe card at the end of this post, here is a pictorial walk through!
Preheat oven temperature to 350 F. Grease 1 bread pan, line with parchment paper if you'd like. I always do - it makes it easy to take the whole loaf our of the pan, no mess!
Add peanut butter, egg, and vanilla to the mashed bananas mixture, and mix well to combine.
Add the dry ingredients to the wet ingredients mixture, along with any peanuts/chocolate chips if you’ll be using them.
Mix just until everything is well combined - don’t over beat it!
Add the cocoa powder, along with 1 tablespoon of warm water. Mix chocolate batter just until combined.
Use two spoons to add both batters to the prepared pan, alternating between the two.
If you’d like, you can sprinkle the top of the bread with a little bit of extra chocolate chips or chopped peanuts.
For best results, let the bread cool a bit before cutting.
Placing the pan on a wire rack can help speed up cooling a little.
Leftovers
Once cooled to room temperature, leftover peanut butter banana bread can be wrapped in plastic wrap (Whole, or as individual slices) - or put in an airtight container - and stored in the fridge for several days.
It’ll be fine to eat after several days, it just might not taste as fresh.
More Breakfast and Brunch Recipes
Looking for more ideas to jazz up your breakfast experience! Here are a few more of my favorite recipes for you:
Ambrosia Belgian Waffles
Apple Cinnamon Buns
Baking Powder Biscuits
Biscuits and Gravy - MY Way!
Blueberry Banana Bread
Breakfast Bagel Strata
Breakfast Pizza
Deluxe Pizza Strata
Eggless Banana Bread
Fig, Honey, and Goat Cheese Strudel
Gluten-Free Cranberry Orange Bread
Gluten Free Lemon Drizzle Cake
Gluten-Free Pop-Tarts
Gluten Free Pumpkin Bread
Gluten-Free Zucchini Bread
Ham & Swiss Breakfast Pizza
Ham, Swiss, and Kale Strata
Rosemary Peach Balsamic Scones
Smoked Gouda and Chive Scones
The BEST Hash Browns Recipe
Looking for even quicker options? Check out my Muffin Recipes, too! There are also some fantastic Bagel Recipes on this blog...
Marbled Chocolate Peanut Butter Banana Bread
Equipment
- 1 1 Loaf Pan
- Parchment Paper Optional
Ingredients
- 3 Large Bananas Mashed*
- 1 cup Granulated Sugar
- ⅓ cup Peanut Butter melted
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 ½ cups All-Purpose flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ cup Cocoa Powder
- Chopped Peanuts, Peanut Butter Chips and/or Chocolate chips optional **
Instructions
- Preheat oven to 350 F. Grease 1 loaf tin, line with parchment paper if you'd like.
- In a large mixing bowl, mash bananas and sugar until almost smooth.
- Add peanut butter, egg, and vanilla to the banana mixture, and mix well to combine.
- In a separate small bowl, combine flour, baking soda, and salt.
- Add the flour mixture to the wet ingredients mixture, along with any peanuts/chocolate chips if you’ll be using them.Mix just until everything is well combined - don’t overbeat it!
- Scoop about ⅓ of the batter back into the bowl you used for the dry ingredients. Add the cocoa powder, along with 1 tablespoon of warm water. Mix just until combined.
- Use two spoons to add both batters to the prepared pan, alternating between the two.Run a knife through the batter - side to side and back and forth - to marble the batters.
- f you’d like, you can sprinkle the top of the loaf with a little bit of extra chocolate chips or chopped peanuts.
- Bake for about 1 hour 20 minutes, or until crust is a rich golden brown, and knife inserted into middle of loaf comes out clean.
- For best results, let the bread cool a bit before cutting. Placing the pan on a wire rack can help speed up cooling a little.
- Once cooled to room temperature, leftover peanut butter banana bread can be wrapped in plastic wrap - or put in an airtight container - and stored in the fridge for several days.It’ll be fine to eat after several days, it just might not taste as fresh.
Notes
Nutrition
Thanks for Reading!... and hey, if you love the recipe, please consider leaving a star rating and comment! |
Marie Porter
We love this chocolate peanut butter banana bread, and hope you do, too!