Chocolate Banana Bread with Peanut Butter Swirl

Dark chocolate, peanut butter and banana bread is perfect for dessert, breakfast or snack.

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Have your bananas gone brown? If you’re like me and hate mushy bananas as much as wasting food, then this chocolate banana bread with peanut butter swirl recipe is for you.

It’s the most delicious solution for using up overripe bananas.

 

A must-try delicious recipe for banana bread with chocolate and peanut butter swirls that is perfect for using up overripe bananas. | allthatsjas.com | #dessert #fromscratch #bananabread #bananas #chocolate #peanutbutter #easy #bread #baking #stepbystep #recipes #sweets #brunch #allthatsjas #comfortfood #cake #homemade

 

I’m picky when it comes to eating my bananas – they have to be just right. Barely ripe so they don’t make my mouth dry, but one day too old and I can’t eat them. Anyone can relate?

 

The hardest part of making this chocolate banana bread was waiting for my banana to ripen.

 

WHY DO WE NEED RIPE BANANAS FOR BAKING?

 

As bananas ripen, the starch in the flesh is converted into sugar. This continues until the starch that was providing the firmness and structure for the banana has, for the most part, been converted to sugar, which is also partly why the insides continue to get mushier as the banana ripens.

 

So, more time converting starch to sugar means sweeter fruit. Although overripe banana may not look very appetizing, it is rich in antioxidants and has numerous benefits.

 

HOW DO I KNOW WHEN BLACK BANANA IS TOO OLD?

 

Open it up. If the insides turn too dark brown or black that indicates that the flesh has spoiled. However, some people deliberately wait for them to develop the banana liquor that gives such depth and richness to the baked goods.

 

After they get freckled, they will turn black and get a little shriveled. Place them into the fridge and after a little time, they’ll start to ooze their liquor which means the sugars are almost fermented.

 

You can even smell a note of alcohol. Use in a banana bread recipe. I have yet to try this method.

 

Banana bread with chocolate and peanut butter swirl with banana on top.

 

HOW CAN I QUICKLY RIPEN BANANAS?

 

There are three ways to quickly ripen bananas for banana bread:

  1. Place bananas in a brown paper bag with an apple. Close loosely. They should be ripe in a couple of days.
  2. Bake unpeeled bananas on a foil-lined baking sheet in a 350 degrees F preheated oven for about 20 minutes, or until completely blackened. Cool before using.
  3. Microwave the peeled bananas about 30 seconds. You should hear them sizzling.

 

CHOCOLATE BANANA BREAD WITH PEANUT BUTTER SWIRL

 

I didn’t originally plan to bake banana bread, as I never let my bananas go even slightly brown. But, I bought too many dark chocolate bars by mistake.

 

Technically, you can never have too much chocolate, but I wanted to use them up in a dessert. I could’ve made my Boozy German Coconut Banana Cake but I wanted something new.

 

Searching for recipes, I found and adapted this beautiful chocolate banana bread recipe by Kasey of Well-Fed Soul. I used the ingredients I had on hand, so mine is not as healthy as hers, or as pretty. My marble is more like a swirl, lol.

 

Also, I felt like there was too much batter for the size of my loaf pan so I used a round cake pan instead.

 

Sliced banana bread with butter

 

HOW TO MAKE SWIRLED CHOCOLATE PEANUT BUTTER BANANA BREAD

 

Although it might seem like too many steps, it is really easy to make the banana bread with chocolate and peanut butter swirls.

 

  • Mash the ripe bananas in a small bowl.
  • Beat the sugar with butter until smooth. Add eggs, peanut butter, milk, bananas, and vanilla. 
  • Whisk all the dry ingredients in another bowl. Add the wet ingredients and mix until combined.
  • Pour half of the batter into another bowl. Add the melted chocolate and cocoa.
  • Drop the batter by the spoonful into the cake pan, alternating between the chocolate and peanut butter batter.
  • Bake for an hour on 350 F.

 

Six steps of making chocolate banana bread.

 

HOW TO STORE CHOCOLATE BANANA BREAD?

 

Cover with plastic wrap and can keep the banana bread in the refrigerator for about a week. It will last about 2 days at normal room temperature and if frozen, it will maintain the best quality for about 2-3 months.

 

RECIPE NOTES FOR CHOCOLATE BANANA BREAD:

 

· It’s best to use a good quality chocolate bar instead of chocolate chips. As mentioned in the post, I had dark chocolate on hand, but you can use semi-sweet as well.

· For a loaf of healthier banana bread, use the whole wheat bread. I think it would be good with almond flour for a gluten-free version.

· You can replace the butter with vegetable oil or coconut oil.

· Drop larger mounds of batter into the pan for that marble look (not like I did by the spoon – see photos)

· Using the banana on the top is optional.

· You can add 1/2 cup chopped walnuts to the batter if you desire.

 

Delicious recipe for chocolate banana bread to use up overripe bananas.

 

PRODUCTS USED FOR THIS RECIPE:

 

These are affiliate links for Amazon but you can find these products at a store too. But Amazon is just easier. You can order things in your PJs. Can’t beat that! 

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Electric Mixer

An electric mixer is a staple of every kitchen and you certainly don’t need to buy one if you already have a mixer that works. I would recommend a standing mixer.

It’s a time saver – you let it do its thing while you prep other ingredients. If you can afford this one, put it on your Christmas or Birthday wish list. That’s how I got mine, two people pitched in.

Mixing Bowls

I prefer glass mixing bowls, but they tend to be heavy. The plastic bowls are probably the easiest to use, however, they tend to retain the aroma and get scratches from the beaters, whisk, or fork.

So, after some trial and error, I now only use plain, stainless steel mixing bowls with lids. The color coated bowls aren’t practical to wash in a dishwasher – the color will peel off.

9-inch Cake Pan

I suggest getting two (as in this option), because you never know when you will need it for a layered cake. Even though it is non-stick, I always line it with parchment paper, just in case. Nothing worse than your cake sticking to the bottom of a pan!

 

This rich sweet banana bread goes perfectly with a glass of milk.

Dark chocolate, peanut butter and banana bread is perfect for dessert, breakfast or snack.
Print Recipe

Chocolate Banana Bread with Peanut Butter Swirl

A must-try delicious recipe for banana bread with chocolate and peanut butter swirls that is perfect for using up overripe bananas.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Jas

INGREDIENTS:

  • 1 1/2 cup over-ripe bananas about 4 bananas + 1 more for the top if using
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup granulated sugar I used coconut sugar
  • 1/3 cup butter melted and cooled
  • 2 large eggs room temperature
  • 1/3 cup peanut butter
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 4 oz. dark chocolate chopped
  • 2 tablespoon unsweetened cocoa powder

DIRECTIONS:

  • Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch round pan with parchment paper. Spray with non-stick cooking spray and dust with cocoa powder.
  • In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • Mash the bananas in a small bowl until smooth, using the back of a fork.
  • With an electric mixer, beat together the sugar and melted butter until fluffy. Add eggs, one at a time and beat just until smooth. Mix in the peanut butter, milk, mashed bananas, and vanilla extract.
  • Add the wet ingredients into the dry and mix until just incorporated. Pour the half of the batter into a separate bowl.
  • Melt the chocolate in a microwave-safe bowl in 30-second increments until smooth (you can also do this in a small saucepan on the stovetop over low heat). Add the chocolate and cocoa powder to one half of the batter and mix until smooth.
  • Alternating between the chocolate and peanut butter, drop the batter into the prepared cake pan with a spoon. Run a knife in 8-figure patterns through the batter to create swirls. Gently press banana halves into the top, if desired.
  • Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Tent the bread with a foil during the last 15 minutes of baking if necessary to prevent from burning.
  • Cool for 10 minutes then remove from the pan place on a cooling rack to cool completely before slicing.

RECIPE NOTES:

  • It's best to use a good quality chocolate bar instead of chocolate chips. As mentioned in the post, I had dark chocolate on hand, but you can use semi-sweet as well. 
  • For a loaf of healthier banana bread, use the whole wheat bread. I think it would be good with almond flour for a gluten-free version.
  • You can replace the butter with vegetable oil or coconut oil.
  • Drop larger mounds of batter into the pan for that marble look (not like I did by the spoon - see photos) 
  • Using the banana on the top is optional. 
  • You can add 1/2 cup chopped walnuts to the batter if you desire. 
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Chocolate Banana Bread with Peanut Butter Swirl
Amount Per Serving
Calories 282 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g20%
Cholesterol 28mg9%
Sodium 313mg13%
Potassium 285mg8%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 12g13%
Protein 6g12%
Vitamin A 290IU6%
Vitamin C 2.6mg3%
Calcium 34mg3%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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27 Comment

  1. Reply
    Ron
    February 12, 2019 at 10:51 am

    Jas, that’s a very yummy looking cake. I’m thinking Reese’s peanut butter cups with a banana. Yes, that used to be a favorite of mine. I’d take a bite of the Reese’s and a bite of banana. It was so good.
    Now, we’re a nut free house (allergies) so no peanut butter. Do you think it would make without the peanut butter? Any substitute ideas? Thanks for another lovely post.

    1. Reply
      Jas
      February 12, 2019 at 2:51 pm

      Hi, Ron! I remember trying peanut butter for the first time some 20+ years ago in Germany and thought it was disgusting – neither sweet nor salty. It’s still not my favorite (I prefer Nutella), but I do like almond butter a lot, which you can use instead of peanut butter. Almonds aren’t nuts and most people I know with nut allergies can safely consume almonds. If not, I’d use white chocolate just to get the marble effect. You can’t really taste peanut butter all that much in this bread anyway. 🙂

  2. Reply
    Ron
    February 13, 2019 at 3:11 am

    Thanks Jas, almonds are no go also so we’ll try with the white chocolate.

    1. Reply
      Jas
      February 13, 2019 at 3:25 pm

      Awe, that’s too bad! White chocolate should be good in this recipe. Follow the instructions for the chocolate batter, minus the cocoa powder. 🙂 Hope you like it!

  3. Reply
    Kat
    February 15, 2019 at 8:29 am

    This bread is beautiful, and it uses some of my favorite ingredients–bananas, chocolate, and peanut butter! I like your suggestion to add walnuts. Thanks for sharing at Fiesta Friday!

    1. Reply
      Jas
      February 19, 2019 at 3:53 pm

      So glad you like it, Kat! 😀

  4. Reply
    passion fruit, paws and peonies
    February 15, 2019 at 11:13 am

    Adding peanut butter to a banana bread is genius – I’ve never seen that before!! xx Maria

    1. Reply
      Jas
      February 19, 2019 at 3:54 pm

      I thought so too, Maria! It was one of those times when I go: why didn’t I think of that first? LOL

  5. Reply
    The Girl Next Door
    February 15, 2019 at 12:43 pm

    Yum! This looks gorgeous! Almost too pretty to eat! 🙂

    1. Reply
      Jas
      February 19, 2019 at 3:54 pm

      Almost ;). Thank you!

      1. Reply
        The Girl Next Door
        February 19, 2019 at 10:14 pm

        ‘Almost’ because you can’t not eat it, right? 🙂

        1. Reply
          Jas
          February 19, 2019 at 10:49 pm

          Correct! LOL

  6. Reply
    Rebecca - Glutarama
    February 16, 2019 at 11:35 am

    This looks utterly delicious, I’m going to give this a go but make it gluten free …I may even try to make it egg free so that I can eat it too!

    1. Reply
      Jas
      February 19, 2019 at 3:55 pm

      Let me know how it turned out, Rebecca! Love new takes on a recipe. 😀

  7. Reply
    Jhuls
    February 17, 2019 at 12:17 am

    The bread looks so gorgeous! I love anything banana. 😀 Thanks for sharing at Fiesta Friday, Jas!

    1. Reply
      Jas
      February 19, 2019 at 3:55 pm

      It’s such a versatile fruit, isn’t it? Thanks for stopping in, Jhuls!

  8. Reply
    acraftymix
    February 17, 2019 at 4:41 am

    That looks really yummy Jas. I have to agree with you about bananas being just the right ripeness. There’s nothing worse than biting into a mushy one. Just no. Although I must admit I do like them fried and then they become a little mushy, but it’s a different kinda mushy 😀

    1. Reply
      Jas
      February 19, 2019 at 3:59 pm

      LOL, a different kind of mushy. You always manage to crack me up, but I totally get it! I like them mashed up with a tablespoon of almond butter. So yummy! xx

  9. Reply
    Madalyn
    February 18, 2019 at 10:19 am

    Umm.. What is life?! This recipe I am fluent in, as chocolate, peanut butter, and bananas are all my love language! Thanks for sharing this!

    1. Reply
      Jas
      February 19, 2019 at 4:01 pm

      I speak your language too! 😉 Thanks for visiting, Madalyn! x

  10. Reply
    Lauren | Mom Home Guide
    February 18, 2019 at 6:22 pm

    My family loves banana bread. I’ll have to try this! Thanks for sharing your recipe at the Merry Monday linky party!

    1. Reply
      Jas
      February 19, 2019 at 4:02 pm

      Who doesn’t, am I right? Thanks for popping in, Lauren!

  11. Reply
    Kat (The Baking Explorer)
    February 22, 2019 at 12:29 pm

    Yum this looks so tempting!

    1. Reply
      Jas
      February 24, 2019 at 9:12 pm

      Thanks, Kat! It’s hard to say no to 😉

  12. Reply
    Rhonda Gales
    April 3, 2019 at 3:17 pm

    That looks so yummy! Thanks for sharing!

    1. Reply
      Jas
      April 3, 2019 at 4:23 pm

      Thank you, Rhonda! xx

  13. Reply
    Healthy World Cuisine
    April 12, 2019 at 1:07 pm

    Just wanted to let you know that we are thinking about you! Sending a virtual hug your way. Now pass over that chocolate banana bread. Take Care

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