Chocolate Peanut Butter Banana Bread


So I decided to try a Pinterest recipe that links to a cooking blog called Kitchen Meets Girl.   However once I started putting everything together I realized that I didn’t have all the ingredients listed, so I sort of made things up as I went, and used random replacers that I had at the time.


This bread is amazingly moist and filling (due to the peanut butter protein).  It makes a great breakfast bread, or desert with ice cream on top.  It’s by far the best breakfast type bread I’ve tried in a long time.



  • 5 tablespoons peanut butter
  • 2 tablespoons coco powder
  • 3 tablespoons plus 1 teaspoon canola oil, divided
  • 3 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 tablespoon molasses
  • 2 medium ripe bananas
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • single serving of Greek yogurt, I used a coconut flavor
  • 1/4 to 1/3 cup dark chocolate chips


  1. Preheat the over to 350
  2. In a microwave safe bowl, combine peanut butter, coco powder, and 1 teaspoon of the oil.  Microwave on high until melted (about 30 seconds) and stir.  Combine 3 tablespoons oil, butter, sugar, molasses (the original used a 1/2 of brown sugar rather than sugar and molasses), and banana in a large bowl, and beat with a mixer on medium-high speed until well combined.  Add the eggs 1 at a time, beating well after each addition.
  3. With the mixer running at a low speed, add the flour, baking soda, baking powder, salt, yogurt and *peanut butter mix* to the banana mixture.  Adding the peanut butter mix at this point is optional.  Instead you can add it in step 4 to make the bread look more attractive by having a peanut butter swirl within the bread.  Mix until combined.  I’m not patient enough to put all these things in separate bowls and do alternated mixing.  I just put everything together and hope it works out, and usually it does.  (Original: Combine flour, baking soda, baking powder, and salt in a separate bowl.  With the mixer running a low speed, add the flour mixture and the buttermilk alternately to banana mixture, beginning and ended with the flour mixture.  Mix until just combined.)
  4. Pour the bread mix into a greased 9×5 inch loaf pan.  The pretty option here is to add half the bread mix (without the peanut butter melt), top with peanut butter mix, add the remaining bread mix over that, and then gently swirl the batter using a knife or wooden pick.  Now sprinkle the chocolate chips on top.
  5. Bake for 55 minutes, or until a wooden pick inserted in the center comes out with moist crumbs clinging.  Cool 10 minutes in the pan.  Remove the bread from the pan, then allow to cool completely on the rack.