Healthy Chocolate Peanut Butter Banana Bread Recipe

I turned overripe bananas into a fudgy chocolate-peanut-butter loaf that’s basically Gesunde Leckereien in disguise and will totally ruin your idea of banana bread.

I’m obsessed with this healthy chocolate peanut butter banana bread because it tastes like a treat, not health food. I love how the chocolate plays off the tang of 3 ripe bananas, mashed and 1/2 cup creamy peanut butter makes every bite sticky, melty, and ridiculous.

Gesunde Leckereien that don’t pretend to be boring. Brot Backen Rezept Einfach, yes, that.

And every loaf disappears before I plan my next snack. It hits breakfast and dessert modes without being fake.

Gooey, slightly salty, and chocolatey. Eat it straight from the pan.

I hoard slices. Don’t expect leftovers when I’m around.

seriously.

Ingredients

• Bananas, natural sweetness and moist crumb.
• Peanut butter, creamy protein and nutty richness.
• Maple syrup, milder sweetener that adds depth.
• Eggs, binders that add structure and protein.
• Coconut oil, keeps crumb tender, adds richness.
• Vanilla, rounds flavors and smells cozy.
• Whole wheat pastry flour, a bit healthier choice.
• Unsweetened cocoa, chocolate punch without the sugar.
• Baking soda, helps it rise and lighten.
• Baking powder, extra lift so it’s not dense.
• Sea salt, balances sweetness and sharpens flavor.
• Greek yogurt, adds creaminess and extra protein.
• Plus dark chocolate chips, optional but totally worth it.
• Chopped peanuts or walnuts, for crunch and toasty notes.

Ingredient Quantities

• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup creamy peanut butter, room temperature
• 1/3 cup pure maple syrup
• 2 large eggs, lightly beaten
• 1/4 cup melted coconut oil or neutral oil (like canola)
• 1 tsp vanilla extract
• 1 cup whole wheat pastry flour or all purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup plain Greek yogurt or unsweetened applesauce (for moisture)
• 1/2 cup dark chocolate chips or chopped dark chocolate, optional but highly recommended
• 1/4 cup chopped roasted peanuts or chopped walnuts, optional for crunch

How to Make this

1. Preheat oven to 350 F (175 C). Grease a 9×5 inch loaf pan or line it with parchment, and set aside so things move quick when batter’s ready.

2. In a large bowl mash 3 very ripe bananas until mostly smooth, about 1 1/2 cups. Its okay to leave a few chunks for texture.

3. Add 1/2 cup creamy peanut butter (room temp), 1/3 cup pure maple syrup, 2 lightly beaten large eggs, 1/4 cup melted coconut oil or neutral oil, and 1 tsp vanilla extract to the mashed bananas; whisk until fairly smooth.

4. Stir in 1/2 cup plain Greek yogurt or unsweetened applesauce for moisture. If using applesauce the loaf will be slightly lighter and less tangy. Mix until combined but dont overdo it.

5. In a separate bowl sift or whisk together 1 cup whole wheat pastry flour or all purpose flour, 1/3 cup unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp fine sea salt. This makes sure there are no lumps and the cocoa blends well.

6. Gently fold the dry mix into the wet mixture until just combined. A few streaks of flour are fine, overmixing makes the bread dense.

7. Fold in 1/2 cup dark chocolate chips or chopped dark chocolate and 1/4 cup chopped roasted peanuts or chopped walnuts if using. Reserve a handful to sprinkle on top for a nicer look.

8. Pour batter into the prepared loaf pan, smooth the top and sprinkle the reserved chocolate and nuts. Tap the pan lightly on the counter to remove big air bubbles.

9. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. If the top browns too fast loosely cover with foil for the last 10 to 15 minutes.

10. Let the bread cool in the pan 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing. Store wrapped at room temp for 2 days or in the fridge up to a week. Tip: use very ripe, spotty bananas for best flavor, and warm the peanut butter a bit if its stiff so it mixes easier.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. 9×5 inch loaf pan (or parchment-lined loaf pan)
3. Large mixing bowl and a smaller mixing bowl
4. Fork or potato masher (for mashing bananas)
5. Whisk and rubber spatula (whisk for wet, spatula for folding)
6. Measuring cups and spoons
7. Knife and cutting board (for chopping nuts or chocolate)
8. Wire cooling rack and a toothpick (for doneness check)

FAQ

Healthy Chocolate Peanut Butter Banana Bread Recipe Substitutions and Variations

• Bananas: swap for 1 1/2 cups pumpkin puree or 1 1/2 cups unsweetened applesauce if your bananas aren’t ripe enough. Texture will be similar but loaf may be a bit less sweet.
• Peanut butter: use almond butter, cashew butter or sunflower seed butter for nut free. Go with a creamy style and expect a slightly different flavor and oiliness.
• Maple syrup: honey or agave nectar work as liquid sweeteners, or use 1/3 cup coconut sugar dissolved in the wet ingredients for a less runny batter.
• Whole wheat pastry flour: substitute 1 to 1 with all purpose flour, or use oat flour but reduce by about 10 percent and add a touch more liquid since oat absorbs more.

Pro Tips

– If your peanut butter is stiff, warm it for 10 to 15 seconds in the microwave so it folds into the batter smoother. Cold peanut butter makes streaks and pockets of paste, and nobody wants that.

– Don’t overmix once you add the flour. Stir until you just don’t see big streaks of flour. A few lumps are fine. Overworking the batter makes the loaf dense and gummy.

– If the top is browning too fast, tent a sheet of foil loosely over the pan about 20 minutes before the end of baking. That way the inside can finish without the top getting burnt.

– For extra moisture without making it heavy, use Greek yogurt instead of applesauce. If you do use applesauce, reduce bake time checking a bit earlier since the crumb can set quicker.