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

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 282kcal
Author Jas


  • 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


  • 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.


  • 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. 


Calories: 282kcal | Carbohydrates: 35g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 313mg | Potassium: 285mg | Fiber: 2g | Sugar: 12g | Vitamin A: 290IU | Vitamin C: 2.6mg | Calcium: 34mg | Iron: 2.4mg