WP Greet Box icon
Peanut Butter Boy has spent years looking for the best peanut butter in the galaxy and he finally found it. Head over to the Peanut Butter Boy Store to get some for yourself!
81 Reviews Pin It

Dark Chocolate Peanut Butter Banana Bread vegetarian peanut butter breakfast bakery

Ahhh, brunch. The meal where anything goes. Can you have omelet for dinner? Or a fish sandwich for breakfast? Nope, but you can have it all at brunch. I find that a brunch gathering is the best time to make banana bread. I’ve made this 2 different ways – one with chocolate chips and one without. Not only did the loaf with chocolate chips rise more but it was the superior tasting one. This bread is the perfect portable breakfast – it’s sweetened with only brown sugar (and lightly), contains no butter and uses 100% whole grain flour. I put every kind of spread on top, from cinnamon raisin peanut butter to regular butter. Butter was the best, but the bread was even better by itself. Make this recipe at least a day ahead of time, if possible, because it becomes more moist and delicious with time. And Happy National Peanut Butter Day everyone!

Ingredients:Dark Chocolate Peanut Butter Banana Bread vegetarian peanut butter breakfast bakery Print Dark Chocolate Peanut Butter Banana Bread vegetarian peanut butter breakfast bakery Save

2 1/2 cups whole wheat pastry flour
3/4 cup packed brown sugar (or more, to taste)
1T baking powder
3/4t salt
1/2t cinnamon
1 1/2 cups mashed ripe bananas (about 3 large)
1 cup skim milk (or almond milk)
3/4 cup creamy natural peanut butter w/ salt
1t vanilla extract
1/4 cup egg substitute (or 1 egg)
100g (3.5 oz) dark chocolate, chopped into small chunks

Instructions:

1. Preheat oven to 350 degrees. Grease two 9×5 inch loaf pans (or muffin tins).

2. In a large bowl, mix together flour, sugar, baking powder, salt and cinnamon. In a medium bowl, combine mashed bananas, milk, peanut butter, vanilla and egg.

3. Pour the wet mixture into the dry mixture and stir just until combined. Mix in the chocolate chips.

4. Split evenly between the two pans and bake for 45 to 50 minutes or until a toothpick comes out clean. Let the loaves cool in the pan for 10-15 minutes, then remove from the pan and let them cool completely. Even better the next day. Yield: 2 loaves.

Nutrition Facts
Serving Size 1/2'' thick slice
Servings per Batch 36
Amount Per Serving
Calories 100

Additional Info:

A few tips: Spoon the flour into the measuring cup, don’t dig the cup into the bag. Doing so can result in using up to 40% more flour! Also make sure the bananas are very ripe, mostly brown on the outside or at least half covered in brown spots. To mash the bananas, simply place them in a bowl and use the back of a fork to crush them until a fine puree is achieved. Also, most people prefer a sweet banana bread than myself, so you may want to use at least 1 cup of brown sugar if not a bit more.

The original recipe comes from The Recipe Girl, I just modified it to suit my fancy.

Filed in Bakery, Breakfast, Peanut Butter, Vegetarian

81 Responses / Leave a comment »

  1. Dee says:

    Of course, the version with the chocolate was superior :)

    I like that the bread is as healthy as it is yummy. When I’m feeling particularly virtuous (often after a pig out) I make a zucchini loaf. This goes on the see-what-a-good-mum-I-am list. Thanks Nick!

  2. aforkfulofspaghetti says:

    Sounds good. Very good. As a PB purist, I opt for the non-choc version.

  3. Fearless Kitchen says:

    This looks wonderful. I’m not surprised that the chocolate was better. I’d complain about people who don’t like dark chocolate, but that just means more for me :)

  4. Kati says:

    I was wishing I had a good banana bread recipe last night…this looks great! Do you think the sugar could be reduced at all?

    • Melissa says:

      Hi Kati,

      If you are looking to reduce the sugar, you could use agave instead. Its an all natural sweetener and comes in light or darker depending on the sweetness you prefer. I used it recently in banana bread recipe and it was delicious!

  5. Nick says:

    Dee, Naturally, chocolate makes everything better….as does peanut butter. Hope you enjoy it as much as I do!

    aforkful, Purposely omitting dark chocolate? That’s intense PB loyalty…I like it!

    Fearless Kitchen, I agree. In fact, most people ate the regular loaf first, even though I told them the other one had chocolate, I think they just didn’t listen carefully. But once they dug into the second loaf, they all complained that I didn’t tell them about the “better” one.

    Kati, The original recipe calls 1 cup sugar (1/2 white, 1/2 brown). What I actually used is 1 cup unpacked brown sugar, which translates to between 1/2 to 3/4 cup packed brown sugar. The bread was too sweet for me, so I would actually recommend using only 1/2 cup packed brown sugar or maybe even less. And 1/4 cup sugar per loaf ain’t that bad! Give it a try!

  6. Sagan Morrow says:

    Thanks for the flour tip; I had no idea. And your bread looks delicious… I might have to make my recipe with some peanut butter added in! And possibly a hint of dark chocolate too. Is there a better combo than bananas, PB and dark chocolate? Especially when bread is added into the mixture? I think not:)

  7. VeggieGirl says:

    I just posted about banana bread too!! But mine had WHITE chocolate chips :0)

  8. Kevin says:

    Nice looking banana bread! Chocolate goes well in banana bread and even better with peanut butter in the banana bread.

  9. sarah j. gim says:

    could it possibly be…the world’s perfect food?

  10. daphne says:

    superb. A keeper and I will give it a go very soon.

  11. Kati says:

    Well, I made this last night. I didn't use any chocolate and only used 1/2 c. of sugar. I do like the texture…pretty thick. I think it would taste better with 3/4 c. sugar but since I'm trying to limit it, oh well! I feel like the pb overwhelms the banana and it's mostly what you taste. I had some with pb on it and that was nice. I can't put my finger on what I would change :> and I'm curious to see how it tastes today and tomorrow

  12. Sagan Morrow says:

    Kati- if you’re trying to cut back on sugar but still want a slightly sweeter bread, maybe you could try putting some dates in a food processor and adding those to the bread. I haven’t tried it before but I’ve used dates in other recipes to sweeten them and it works really well. The natural sugars in fruit can add so much more flavor!

  13. Hillary says:

    You sure are good at incorporating peanut butter into anything! :) Peanut butter in banana bread sounds like an amazing combination.

  14. Brilynn says:

    Who? Who doesn’t like dark chocolate? Crazy people, that’s who!

    That bread looks great! I love nanners.

  15. Leslie says:

    Fat free right??? LOL

  16. Nick says:

    Sagan, I completely agree!

    VeggieGirl, Very nice, but you can’t eat EITHER of them! What a shame!

    Sarah, I truly think it may be.

    daphne, let me know how you like it!

    Kati, It definitely gets better the day after. I actually baked it, let it cool completely and froze it for 2 days (so it wouldn’t go bad), but still took it out a full day before serving. I agree, the amount of bananas called for in the recipe is fairly low. I would suggest perhaps 2/3 cup sugar and maybe reducing the peanut butter (sacrilege!) to 2/3 cup?

    Hillary, It doesn’t get any better in my mind! I think of it as a job =).

    Brilynn, Crazy indeed…

    Leslie, Haha, not quite. But at least it’s healthy fats instead of butter or vegetable oil. The fat is still relatively low…If you get 12 slices out of each loaf, that’s only about 4-5g of fat per slice.

  17. Ari (Baking and Books) says:

    Wow, these loaves have quite the flavor combination – it sounds so decadent!

    Ari (Baking and Books)

  18. Flanboyant Eats says:

    uhm, don’t you want to congratulate me for my national tv debut with Emeril by sending me one? I’ll quickly email you my addy!

    very very nice! :)

  19. Lyn says:

    Ohh. That looks AMAZING. I wonder how it would be baked as muffins? Then I could give them to my teenagers to eat when they are rushing out to school. Hmm. I wonder how many calories…

    I am trying this one!

  20. Mochachocolata Rita says:

    i think you can never go wrong with this combination ^_^

  21. daphne says:

    I made that over the weekend!

    I halved the recipe and it still turned out good. The banana quantity remained the same and that wasnt any problem at all. I went for 1/2 cup of brown sugar and I think that was just right (For me anyway). Texture wise- a little dense to be called a bread but I’m not complaining. I like it that it is SO easy and quick to whip up!

  22. Tim says:

    This would have to be one of the top 3 ideas ever for a food blog. I ran out of peanut butter last week and was unable to have my regular 2 pieces of peanut butter toast with breakfast. It was a tough week.

  23. Nick says:

    Ari, It really tastes decadent, it’s also very dense as Daphne puts it. But not dense in a bad way…dense in a rich, almost creamy way.

    Bren, Hey, I suppose I could. If I made a fresh batch and sent it overnight, it’d be even better by the time you got it!

    Lyn, I’m sure you could! This would make some great muffins, in fact, I’m waiting for 2 bananas to ripen right now so I can make it again, perhaps I’ll make one loaf and one batch of muffins. It seems like the perfect breakfast on the go. The calories are probably fairly high, but I look at it on an ingredient basis. It’s all good stuff in there, the only extra calories are from a touch of chocolate and about 1 1/2 tsp added sugar per slice (if you figure 12 slices per loaf and 2/3 cup sugar). Otherwise, you’ve got your whole grains, healthy fats and fruit all in one, a perfect breakfast really!

    Rita, Agreed!

    Daphne, Yes, it’s a very dense bread, but it’s banana bread, which I think is more of a “quick bread”? I’m not too good with baking terms, but I think that means it’s meant to be more moist and closer to muffins in consistency? Glad you like it! Any tips or suggestions, like would you reduce/add anything?

    Tim, Haha, I’m glad you like it. I like yours as well, especially considering how addicted I am to My Pancakes. I’m so sorry about your peanut butter….but it’s good to see that you’ve survived =)

  24. Tina says:

    This bread looks amazing! I need to make it ASAP! :)

  25. Anjanette says:

    I just bought a bunch of over-ripe bananas today – thanks for the inspiration!

  26. Carla says:

    I am a picky breakfast eater, so I should try baking banana bread the night before for a nice to-go breakfast.

    Also, I bought a cookbook called Peanut Butter Planet at my local used bookstore. I haven’t tried it yet but the recipes look interesting! And of course I immediately thought of you.

  27. glutenfreeforgood says:

    Drats on the whole wheat pastry flour, but this might be worth playing with conversions on. Your bread really looks and sounds good! I’ll work on it and keep you posted. In the meantime, 101 Cookbooks has a PB Cookie recipe you might be interested in. Again, the dreaded whole wheat pastry flour is used, but they look mighty tempting. Hope all is well with you!
    Melissa

  28. Mark Boxshus "Cookie Doctor" says:

    Hey Nick,

    LONG time no chat. I love Banana Bread, and of course Peanut Butter and Chocolate. Sounds like this could be nirvana in the making. I’ll definitely have to give this a go.

  29. Andrea says:

    I don’t ever bake, but this will be coming out of my oven this weekend. Genius.

  30. Celine says:

    how could I miss it? it’s a thing of beauty.

  31. Melissa says:

    Made this last night with milk chocolate chunks. Everyone at work is raving. Thanks!

  32. Katrina says:

    Hey Nick, I just saw Nicole (Baking Bites) banana bread with pb/cream cheese swirl and caught your link to this bread. This is even more up my alley and I can’t wait to make them, maybe even today (or tomorrow for sure!) I’ll probably do bread, but do you think it would also work fine as muffins?
    Awesome!

  33. Katrina says:

    And I’m a dork and just saw where you put that muffins tins would work in the recipe! Pbbbttt!

    Haha, no worries. You will love this bread, it’s even better the next day once everything settles and moistens. And it’s a very nutritious bread but you’d never know it! You’ll have to let me know how you like it. ~ Nick

  34. Aubri says:

    I just found your blog through Baking Bites as well. I started baking with whole wheat flour and ww pastry flour this year, and I love it! I’m glad to see a recipe that actually calls for the pastry flour. It makes me feel better about feeding my kids something a little more healthy…thanks!

  35. Andrea says:

    First let me just say…peanut butter is one of my passions. I’ve just started making my own (which to my surprise is super easy) and I’ve been making just about anything healthy that has peanut butter in it. This is by far the best thing I’ve made recently (I’ve made it twice this month). My only problem is that every time the bottom comes out very dark (totally edible) but crusty and dark enough to be concerned. I’ve tried greasing my pans differently and decreasing the time and temp of my oven (my oven is not…precise). I’m starting to think its a combo of my pans (they are new and this is the only bread I’ve used them for) and my lack of baking skill. Regardless…this recipe is amazing and I would recommend it to anyone regardless of whether or not they are health conscious. Wow that was long winded. Thanks again!

    Well I’ve got no baking skill either so I don’t think it’s that. Perhaps it’s your flour? I use whole wheat pastry because it’s lighter, is that what you use? Oven temperatures do seem to vary widely but you can usually turn it down 25 degrees or so and bake it for longer with no ill effects. I also use a cheap ($3) aluminum pan, so nothing fancy there… Hope that helps! ~ Nick

  36. Mandy A says:

    Nick…just out of curiosity… do you have the nutritional info on this? :)

    Hey Mandy, I don’t have exact stats but I just quickly calculated the calories and added them to the recipe above. Each 1/2″ thick slice has 100 calories and only 1t of added sugar. Hope this helps! ~ Nick

  37. can says:

    I bake often and was excited when I found this recipe- so i set out this morning to cook and and it smelled so good while cooking but I was SUPER disappointed upon tasting. There is something missing in the taste – mine tasted very bland, even with the chocolate and I love dark chocolate.

    • Nick says:

      I’m sorry to hear that! A few pieces of advice (that I’ll have to add to the post):

      First, I don’t like things too sweet so I often use a lot less sugar than most people. For the standard taste bud I recommend a solid 1 cup brown sugar if not a bit more.

      Second, the bananas need to be ripe/sweet enough so that most of the starch has had a chance to turn to sugar.

      And third, it’s always better the next day so give it a try tomorrow and let me know!

  38. Maria says:

    I want a slice…or 2:)

  39. Caitlin says:

    I’m going to make this but I only have one 9 x 5 pan, so I have to bake them one after the other. Do I have to adjust the time because of this, or do I still bake for 45-50 min? Haha this might be a dumb question, but I’m pretty clueless when it comes to cooking/baking.

    (Also, I might as well ask, does it have to be skim milk, or is it ok if I use 1% or 2% or whole?)

    • Nick says:

      No worries, I’ll walk you through it =). You shouldn’t have to adjust the baking time, especially because you’ll want to let each loaf cool in the pan for a bit before removing to cool completely on the counter.

      Any milk will do, 1% or 2% will likely be even richer and tastier. Good luck and enjoy!

  40. Watty says:

    *Shaking…* WAAAANT!!! Need a pic of a slice too next time so I can drool some more :)

  41. Hannah says:

    I calculated the calories at much higher. Here is what I have:
    2 1/2 cups whole wheat pastry flour = 1000 calories
    3/4 cup brown sugar, packed (or more, to taste) = 625 calories
    1 1/2 cups mashed ripe bananas (about 3 large) = 330 calories
    1 cup skim milk = 90 calories
    3/4 cup creamy natural peanut butter w/ salt = 1100
    1/4 cup egg substitute = 30

    If you cut each loaf into 12 slices this works out to about 130-135 calories per slice. That is about a third higher than what was calculated before. While 35 calories a slice isn’t a lot if you are having a couple slices you could be adding quite a few more calories.

    • Hannah says:

      Oh, and I left out the chocolate…that would add even more calories.

      • Nick says:

        The reason mine was lower was based on the fact the original recipes in which I used only 1/2 cup brown sugar (lightly packed). I only recently modified the recipe to to use 3/4 cup. I’ll update it, thanks!

      • Nick says:

        Oh, and I just noticed that I called to cut each loaf into 18 slices (in the nutrition info) not 12. That makes the difference right there, even with the 3/4 cup sugar and chocolate. So 100 calories is right for 1/18 of a loaf.

  42. Mmmm! Peanut Butter and Chocolate?! I am bookmarking this right now! :-)

    • Nick says:

      You should be making it right now!

  43. Lynda says:

    Dark Chocolate Banana bread

  44. Holly says:

    Delicious! Thanks so much for the great recipe.

    • Nick says:

      You are very welcome =). I hope you enjoyed it!

  45. MLT says:

    Can you use almond milk?

    • Nick says:

      I’m not 100% sure, as I haven’t tested it, but I would wager that almond milk should work fine! Let me know if you give it a shot and how it turns out.

      • Autumn says:

        I am vegan, so I substituted almond milk for the skim milk. Super delicious! Definitely give it a try. You won’t be disappointed. :-)

        • Nick says:

          Great! Thanks for the tip Autumn, I’ll add it to the recipe!

  46. ashleyk1122 says:

    I can’t even express the amazingness of this! we just cut down the bananas from our tree and are overflowing in them. Our normal warm Hawaiian weather has been quite rainy, and this keeps my day feeling bright. I <3 peanut butter!!!!

    • Nick says:

      Wow, you have a banana tree? That’s sooo coooool! Maybe I’ll have to move to Hawaii someday to experience that. Can you get a decent selection of peanut butter there?

      I’m glad you enjoy the bread! Do you make it exactly to recipe or modify it in any way? I’m always looking for ways to perfect it!

      • ashleyk1122 says:

        Yeah we have tons of peanut butter types here (if not i’d go insane :D )

        As for the modifications I added bit more cinnimon allong with a few dashes of allspice and ground nutmeg for some added flavor.

  47. OMG, This sounds like a dream! If you need to test how this ships, I’m down to test it for you! ;) I am seriously cleaning drool off of my desk!

    • Nick says:

      Haha thanks Robyn, I’ll keep that in mind, especially when the Peanut Butter Bakery starts up =)

      But yes, if you have a tongue and a palate, you’ll like this recipe!

  48. Kai says:

    Treid this recipe the other day OMG it is so good made it for a brunch and everyone just loved it.Thank you

    • Nick says:

      I’m glad everyone enjoyed it! Hope you have some leftover for yourself!

  49. MegSmith says:

    This sounds so delicious and is one of the healthiest and tastiest banana bread recipes I have come across in a long time…and it includes PB. THANK YOU :-)

    • Nick says:

      Well thank YOU for the compliments! Yea, this recipe might be my crowning achievement =)

  50. Wow! You are killing me with all these amazing PB recipes!

    • Nick says:

      That’s the idea! Death by peanut butter!

  51. Emma says:

    I love peanut butter everything so I had to try this. I used crunchy peanut butter and omitted the chocolate. The bread wasn’t very flavourful, although this could be due to the lack of chocolate.. But kudos anyway for being so creative!

    • Nick says:

      Ah yes, the chocolate really helps to sweeten it. I don’t like things sweet so I don’t add much sugar, but quite a few people suggest adding more than the 3/4 cup sugar I suggested.

      Also, it’s much more flavorful the day after!

  52. Joanne says:

    If anyone says they don’t like this bread, they HAVE to be lying. AWESOME!

  53. Denise says:

    Can’t wait to try and see how it compares to the banana bread I have made forever from my grandma’s recipe book.

  54. Katrina says:

    Yum! I just made some similar banana bread two days ago. Love your recipe though. I’m out of whole wheat pastry flour and need to get some more.

Links To This Post


  1. 35 Banana Bread Recipes To Try: Yum! : TipNut.com

  2. Recipes for old bananas? « A hungry marathoner in the making

  3. Snack Time: Modern Take on the Traditional PB&J « Rock N Fit Shoes

  4. Thank God It’s Monday « Sarah's Scrumptious Samplings

  5. PANE DEL DITO (oops!)… Banana Peanut Finger Bread with Chocolate Chips! | mangia con me!

  6. Links I Like: April 9, 2011 « Life of Lugsy

  7. Foody Friday: Mediocre Muffins into Decent Bread Pudding | Porch Swing Media Blog Network

  8. Dark Chocolate Peanut Butter Banana Cake with Quinoa Flour (GFCF) « ♥ Z's Cup of Tea

  9. Dark Chocolate Chip Peanut Butter Banana Bread | Rix Life

Leave a Reply

Subscribe to PBB recipes by email?

Recently

Chitarrina del VettoreDone in 60 Seconds: Peanut Butter HummusChocolate Peanut Butter Oatmeal ShakeSea Salt & Cocoa Nib Dark Chocolate BarUltimate Double Decker Peanut Butter SandwichGluten-Free Chocolate Almond Cookies
Copyright © 2006-2014 Peanut Butter Boy, LLC ContactAdvertiseAbout