Description

This decadent loaf combines the rich, deep flavors of chocolate and ripe bananas with a creamy, nutty peanut butter drizzle. The bread features a moist, tender crumb, offering a delightful balance of sweet and savory notes in every slice. Baked to perfection, it presents a comforting aroma and a satisfying texture, ideal for a sweet treat or a delightful breakfast.

Ingredients

Scale

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
½ cup packed light brown sugar
3 very ripe medium bananas, mashed (about 1 ½ cups)
2 large eggs
½ cup vegetable oil (or melted unsalted butter)
¼ cup milk (any kind)
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips (optional)
For the Peanut Butter Drizzle:
½ cup creamy peanut butter
2 tablespoons powdered sugar
2–4 tablespoons milk (as needed for consistency)

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper, leaving an overhang on the sides.
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a separate medium bowl, mash the ripe bananas thoroughly. Add the granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract to the mashed bananas. Whisk until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine. If using, fold in the chocolate chips.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
While the bread cools, prepare the peanut butter drizzle: In a small bowl, whisk together the peanut butter, powdered sugar, and 2 tablespoons of milk until smooth. Add more milk, one teaspoon at a time, until you reach a pourable, drizzly consistency.
Once the banana bread is completely cool, drizzle generously with the peanut butter sauce before slicing and serving.

Notes

Ensure bananas are very ripe with plenty of brown spots for the best flavor and sweetness.

Do not overmix the batter; overmixing can lead to a tough bread.

For an extra rich flavor, use melted unsalted butter instead of vegetable oil.

Cool the bread completely before drizzling and slicing to prevent the drizzle from melting and to ensure clean slices.

Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Prep Time: 20 minutes
Cook Time: 55 minutes

Nutrition

Calories: 380
Fat: 18g
Carbohydrates: 55g
Protein: 7g