Some recipes feel like a hug—and this Chocolate Peanut Butter Banana Bread is exactly that.

It’s rich and chocolaty, yet still soft and banana-sweet, with a decadent peanut butter swirl both inside and on top.

Whether I’m baking for friends or just myself on a rainy weekend, this loaf never makes it to the next day.

Why You’ll Love This Recipe

Chocolate + peanut butter = the ultimate flavor combo

Extra moist – Thanks to mashed bananas and oil

Gorgeous drizzle – That melted peanut butter topping seals the deal

Easy to make – One bowl and no mixer required

Crowd-pleasing – Perfect for potlucks, gifts, or cozy nights in

What You’ll Need (Ingredient Highlights)

Peanut butter – Slightly melted for easy mixing and a dreamy drizzle

Mashed bananas – Adds sweetness and moisture to the loaf

Cocoa powder – Brings a deep, rich chocolate flavor

Vegetable oil – Keeps the bread soft and moist

Sugar + eggs – Binds everything and balances flavors

All-purpose flour – The structure for the loaf

Baking soda + salt – Classic leavening and balance

Vanilla extract – A subtle warmth to round out the taste

Banana slices – Optional, but pretty and caramelized when baked

Pro Tips Before You Start

Don’t use natural peanut butter – It doesn’t melt or mix well. Use a brand like Skippy.

Microwave gently – Melt peanut butter in short bursts to avoid burning.

Mash bananas well – Lumps can lead to uneven baking.

Check doneness – A knife should come out clean or with a few moist crumbs.

Cool before drizzling – Let the loaf cool slightly so the topping doesn’t melt off completely.

How to Make Chocolate Peanut Butter Banana Bread

Step 1: Prep the Oven and Pan

Preheat oven to 350°F (175°C).

Line a large loaf pan with parchment paper and set aside.

Step 2: Mix Wet Ingredients

In a large mixing bowl, stir together slightly melted peanut butter, sugar, mashed bananas, vegetable oil, and eggs until fully combined.

Step 3: Add Dry Ingredients

Stir in cocoa powder, baking soda, salt, and vanilla.

Finally, fold in the flour until just incorporated—don’t overmix.

Step 4: Assemble and Bake

Pour the batter into your prepared pan.

Top with thinly sliced banana, if using.

Bake for about 55 minutes, or until a knife inserted in the center comes out clean.

Step 5: Cool and Drizzle

Cool on a wire rack for 20 minutes. I

n a microwave-safe bowl, heat peanut butter for 30–45 seconds until smooth and runny.

Drizzle over the slightly cooled loaf. Slice and enjoy!

What to Serve It With

A cold glass of milk or oat milk

Hot coffee or espresso

A scoop of vanilla or peanut butter ice cream

Whipped cream for a dessert twist

Fresh berries for a bright contrast

Variations / Substitutions

Nut-free – Use sunflower seed butter instead of peanut butter

Add chocolate chips – For extra melty chocolate throughout

Use brown sugar – For a deeper, caramel-like sweetness

Make muffins – Adjust baking time to 18–22 minutes for individual portions

Add crunch – Stir in chopped peanuts or walnuts

Storage & Leftovers

Room temperature – Store in an airtight container up to 3 days

Fridge – Keeps well up to 5 days (bring to room temp before serving)

Freeze – Wrap tightly and freeze for up to 2 months

Reheat – Toast a slice or microwave for 10–15 seconds for melty goodness

Drizzle later – Store extra peanut butter drizzle separately if freezing

FAQs

Can I use natural peanut butter?
No—it won’t melt or mix properly. Stick to processed brands like Skippy.

Can I leave out the cocoa powder?
You can, but then it becomes more of a peanut butter banana bread.

Can I use frozen bananas?
Yes! Thaw and drain excess liquid before using.

How do I know when it’s done baking?
Insert a knife or skewer into the center—if it comes out clean or with a few moist crumbs, it’s ready.

Can I double the recipe?
Absolutely! Divide between two loaf pans and check doneness early.

Why is my loaf dense?
Likely overmixing—stir just until no streaks of flour remain.

Can I drizzle with melted chocolate too?
Yes! Combine with or layer under the peanut butter drizzle for double the fun.

Final Thoughts

This Chocolate Peanut Butter Banana Bread is the ultimate mash-up of flavors I love most—fudgy, nutty, and banana-rich in the best way.

The drizzle on top? Pure joy. Whether you’re baking for brunch, gifting a loaf, or treating yourself, this one’s always worth the few extra bananas.

The Boat Shed Kitchen

Chocolate Peanut Butter Banana Bread

This Chocolate Peanut Butter Banana Bread is the ultimate indulgent twist on a classic. It’s ultra-moist, loaded with banana flavor, rich cocoa, and a swirl of creamy peanut butter—then finished with a luscious PB drizzle. Perfect for breakfast, dessert, or an anytime treat!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Cool Time 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 slices

Calories: 310

Ingredients Method Notes

Ingredients

  

For the bread:

• 1/3 cup peanut butter slightly melted
• 1 cup sugar
• 1 cup mashed bananas
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• Banana slices optional for topping

For the drizzle:

• 3 tbsp creamy peanut butter not natural

Method

 

1. Preheat oven to 350°F (175°C). Line a large loaf pan with parchment paper.
2. In a large bowl, mix melted peanut butter, sugar, mashed bananas, oil, and eggs until smooth.
3. Stir in cocoa powder, baking soda, salt, and vanilla. Then fold in flour until just combined.
4. Pour into prepared pan. Top with banana slices if using.
5. Bake for ~55 minutes, or until a knife inserted in center comes out clean.
6. Cool on a wire rack for 20 minutes.
7. See full steps with tips & photos → https://theboatshedcafe.com/chocolate-peanut-butter-banana-bread/

Notes

• Use overripe bananas for maximum sweetness and flavor.
• Let the bread cool fully before drizzling to avoid melting the topping.
• You can swirl extra peanut butter into the batter before baking for more marbling.