Chocolate Peanut Butter Banana Swirl Bread combines 3 of my favorite ingredients ever! Perfect for all those chocolate, peanut butter, and banana lovers.
Chocolate Peanut Butter Banana Swirl Bread is a rich peanut butter banana bread with a dark chocolate swirl. You see, one of our staple go-to snacks around here is peanut butter with bananas, of course drizzled with a little chocolate. Oh, yum! I could eat this is a meal. My kids love this snack just as much as I do.
With fall and winter baking in full swing for a couple of months now, I have baked my fair share of homemade breads, but one of the prettiest breads of the season is my Chocolate Pumpkin Swirl Bread. I completely love this recipe, one- because it is delicious but two- it is just gorgeous to look at. When I make it people comment how “pretty” it is. Well, now that the season for pumpkin is kind of over, at least at our house, this pretty bread is no longer on display at breakfast (boo).
Well, that was until today… during “snack” time at my house while I was drizzling chocolate over my bananas I thought, “why not make my favorite fancy fall bread but with a twist?”. Instead of pumpkin I would use banana peanut butter… oh, yeah… drooling. Right then and there, I decided to whip it up. Yep, just like that. After licking the bowl clean from the delicious and addictive batter, I knew this bread would shape up to be a favorite.
So here you are- Chocolate Peanut Butter Banana Swirl Bread… don’t worry you can thank me later.
Enjoy! XOXO San
How do you make Chocolate Peanut Butter Banana Swirl Bread?
-
Preheat oven to 350 degrees, and line a 9×5 bread pan with parchment paper, set aside.
-
In a small mixing bowl combine flour, baking soda and salt, mix together until combined. Set aside.
-
In a large mixing bowl, I used my KitchenAid mixer, mix together bananas and peanut butter until well combined and there are no visible banana chunks. Add in brown sugar and white sugar, stir until combined.
-
Add in eggs until well combined. Stir in milk, oil, and vanilla extract, stir until all the wet ingredients are incorporated. Slowly mix in flour mixture, until there are no clumps and mixture is smooth.
-
Divide batter in half by placing the second half of the batter in a separate bowl.
-
In a small bowl stir together melted chocolate and unsweetened cocoa powder. Pour this into the second bowl with half of the batter, mix the batter and chocolate until well combined.
-
Alternate between the two batters and pour into the prepared bread pan. I start with the plain, add chocolate, top with plain again, chocolate, then a tablespoon or two of the plain on top. Use a knife to swirl the batters, don’t over swirl, you will then combine the batters. Run the knife one time through the pan.
-
Place in oven and bake for 60-75 minutes, until center is completely cooked, toothpick or knife comes out clean when inserted in the top center of the loaf. Remove from oven and let cool for 10 minutes, then remove from pan, and let it cool completely before you serve.
Looking for more swirl bread ideas? Try this Molten Chocolate Peanut Butter Bread, Pumpkin Nutella Swirl Bread, or this Cinnamon Swirl Coffee Cake.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Chocolate Peanut Butter Banana Swirl Bread
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium bananas mashed
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1/3 cup dark chocolate chips
- 1 tablespoons unsweetened cocoa powder
Instructions
- Preheat oven to 350 degrees, and line a 9x5 bread pan with parchment paper, set aside.
- In a small mixing bowl combine flour, baking soda and salt, mix together until combined. Set aside.
- In a large mixing bowl, I used my KitchenAid mixer, mix together bananas and peanut butter until well combined and there are no visible banana chunks. Add in brown sugar and white sugar, stir until combined.
- Add in eggs until well combined. Stir in milk, oil, and vanilla extract, stir until all the wet ingredients are incorporated. Slowly mix in flour mixture, until there are no clumps and mixture is smooth.
- Divide batter in half by placing the second half of the batter in a separate bowl.
- In a small bowl stir together melted chocolate and unsweetened cocoa powder. Pour this into the second bowl with half of the batter, mix the batter and chocolate until well combined.
- Alternate between the two batters and pour into the prepared bread pan. I start with the plain, add chocolate, top with plain again, chocolate, then a tablespoon or two of the plain on top. Use a knife to swirl the batters, don’t over swirl, you will then combine the batters. Run the knife one time through the pan.
- Place in oven and bake for 60-75 minutes, until center is completely cooked, toothpick or knife comes out clean when inserted in the top center of the loaf. Remove from oven and let cool for 10 minutes, then remove from pan, and let it cool completely before you serve.
- Tip: If your bread appears to be browning too quickly, gently place a piece of foil over it like a tent, I did this with my loaf at the 45 minute mark.
Notes
Nutrition
Save
Wow that looks delicious! Anything with chocolate + peanut butter has to be good 🙂
LOL! I think the directions are a little off. “Stir in buttermilk and vanilla extract and pumpkin”? The bread looks divine, though! 😉
LOL! Could you tell that I took this idea from my pumpkin swirl chocolate bread…lol. I updated it – thanks love. Miss you. xo San
My mouth is watering!!! I have tons of frozen ripe bananas just dying to be used in this recipe 🙂 Great job, your pics are gorgeous too! Sammi | Grounded and Surrounded
Looks so delicious! All of my favorite things in one bread. Pinning!
I was wondering how much banana that ends up being. I have four small very ripe bananas and wondered if that would be too much.
Me again! After looking over the recipe again, I realized no mention was made of how to melt the chocolate chips. Just stir the chocolate chips into the oil and then melt them in few second intervals in the microwave?
This is a very good article. Thank you for a great information.
When should I add the oil?
The directions don’t mention the addition of the oil, it could accidentally be left out if not careful.
Hi, this banana bread looks so good. I’d like to prepare it.
Can you tell when do you add the oil.
It’s one of the ingredients but not mentioned in the directions.
Thank you.
All the best,
Khadija
made this last night before bed and enjoyed it this morning! So great! the directions didn’t mention when to add the oil but other than that very easy to follow. Thanks!
Made it today! Delicious! I cut the sugars to 1/3 cup each….tasted great always trying to cut some out! Won’t feel as guilty when I eat it for breakfast tomorrow!
It looks fantastic and I’d like to make it but you don’t mention where to add in the oil? Is it an error in the ingredients list or just missing from the directions? Thank you
Looks good, but when do u add the oil
When do you add the oil? I’ve read the recipe several times and I don’t see where or when to add it???
Hello, when do you add the oil in the recipe? Does it go in the batter or melt with the chcolate?
Hi Evelyn! Thank you for catching that! The oil should be added along with the milk and the eggs in step 4. I fixed the recipe card so that it is correct!
Perfect, thank you!
Anyone try making this as muffins?
We haven’t done that yet – but so going to, I will circle back soon!