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Peanut Butter & Chocolate Banana Bread

Happy National Banana Bread Day!!!!

I’ve had 4 ripe bananas on my counter for 4-5 days now waiting for me to use them.  All I can think about is baking but my pregnant body just won’t have it.  HA!  So, I’ve procrastinated.  This morning my daughter wanted to eat a banana for breakfast but I was said, “NO! I might want to use those today.” Hahah, ya right.

But, then after my morning hour of drooling over recipes on the internet, I discovered that it’s actually National Banana Bread Day.  Well shoot, I have no excuse now… I HAVE TO make banana bread!

I didn’t want to make Emme’s Banana Bread again (although it’s probably one of the most tasty breads we’ve ever made here in our house) so I decided to come up with something new.

Peanut Butter, Chocolate and Bananas.  Can’t go wrong with that, right?!?

Peanut Butter & Chocolate Banana Bread with a Peanut Butter Drizzle

Yield: 1 large loaf + 1 small loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Celebrate National Banana Bread Day with this peanut butter & chocolate banana delight!



  • 2 cups flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp cocoa powder
  • 4 medium ripe bananas, mashed
  • 1 tsp vanilla
  • 2/3 cup milk
  • 1/3 cup sour cream
  • 1/3 cup peanut butter, heaping
  • 3 Tbsp vegetable oil
  • 1 egg
  • 1 cup mini chocolate chips

Peanut Butter Drizzle:

  • 2 Tbsp peanut butter
  • 1/2 cup powdered sugar
  • 2 Tbsp milk
  • 2 Tbsp mini chocolate chips



  1. Preheat oven to 350 F degrees. Line bottom of loaf pan with parchment paper and then grease/flour the pan.
  2. In a large bowl, whisk together the flour, sugar, salt, baking powder and cocoa powder. Set aside.
  3. In another large bowl, mash/whisk/mix together the bananas, vanilla, milk, sour cream, peanut butter, oil and egg.
  4. Make a well in center of the dry flour mixture and the pour in the wet banana mixture. Using a large spatula, fold the wet ingredients into the dry. Fold/stir/scrape about 30 strokes or until all the dry is combined.
  5. Add the chocolate chips and fold to incorporate.
  6. Pour 2/3 of the batter into the large loaf pan. Pour the remaining 1/3 into the small loaf pan.
  7. Bake small loaf for 40-45 minutes or until a toothpick comes out clean. Bake large loaf for 55-65 minutes or until a toothpick comes out clean. Rotate loaves half way though baking time.
  8. Let cool in pans for at least 30 minutes before removing to a wire rack to cool completely.

Peanut Butter Drizzle:

  1. Once bread has completely cooled, prepare the drizzle.
  2. In a small bowl, whisk together the peanut butter, sugar and milk.
  3. Add more/less milk depending on the consistency you desire.
  4. Drizzle over the bread and sprinkle with mini chocolate chops.
  5. Allow to set for 20 minutes before cutting and serving.

Did you make this recipe?

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Recipe adapted from: Taste & Tell


Thursday 23rd of February 2012

Oh my, this PB banana bread looks dangerous, and then you added chocolate. I could eat the whole loaf. Great pics I'm amazed that you are 9 mos pregnant, and doing all of this baking:)


Thursday 23rd of February 2012

Baking is my therapy. It's all I think about. Kinda OCD if you ask me. haha :) The bread... so GOOD. I've eaten 2/3 of the mini loaf already. hehe

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