This Chocolate Peanut Butter Banana Bread is an easy banana bread recipe that’s perfect for using up overripe bananas. Every slice is incredibly moist and filled with rich chocolate and creamy peanut butter cups, making it a fun twist on the classic loaf everyone loves.
Every slice of this moist banana bread is packed with sweet banana flavor, rich chocolate and creamy peanut butter thanks to chopped peanut butter cups folded right into the batter. It tastes like the perfect mash-up of homemade banana bread and your favorite candy.
I’ve always loved finding simple ways to give familiar comfort foods a fun twist, and this loaf has become one of my favorite baking experiments. It starts with a classic homemade banana bread base, so it’s just as easy to make as the traditional version, but the melted pockets of chocolate and peanut butter make every bite feel like a treat.
If you’re searching for a banana bread recipe that’s a little more indulgent than the classic version, this one delivers all the soft, moist texture you expect with the added bonus of chocolate and peanut butter in every bite.
Whether you’re baking for a weekend brunch, packing lunches, or looking for an excuse to use up overripe bananas, this recipe is guaranteed to disappear fast.
Why This Recipe Works
- A fun twist on classic banana bread. If you love traditional banana bread but want something a little more indulgent, chopped peanut butter cups add pockets of melty chocolate and creamy peanut butter throughout every slice.
- The perfect overripe banana recipe. This recipe is a delicious way to use up spotty bananas while creating a loaf that’s incredibly moist and tender.
- More flavor than chocolate chips. Peanut butter cups melt into little pockets of chocolate and peanut butter throughout the loaf, creating a richer flavor than traditional chocolate chip banana bread.
- Easy pantry ingredients. Aside from the peanut butter cups, you’ll likely have everything you need already in your kitchen.
- Perfect any time of day. Serve a warm slice with coffee for breakfast, or enjoy it alongside a scoop of vanilla ice cream for dessert. If you’re looking for another fun way to use ripe bananas, my Banana Bars and Cream Cheese Chocolate Chip Banana Bread are reader favorites.
- Freezer-friendly. Bake a loaf now and freeze individual slices for a quick homemade treat whenever a chocolate and peanut butter craving strikes.
Key Ingredients
- Ripe bananas – The darker and spottier, the better. Overripe bananas mash easily and provide the sweetest flavor and moistest texture.
Have extra bananas? They’re also perfect for Pumpkin Banana Bread or Banana Crumb Muffins. - Peanut butter cups – Chopped full-size peanut butter cups create generous pockets of chocolate and peanut butter throughout the loaf. Mini peanut butter cups work well, too, if that’s what you have on hand.
- Dark brown sugar – Adds a richer flavor and extra moisture compared to using all granulated sugar alone.
- Salted butter – Provides richness and balances the sweetness. If using unsalted butter, add an extra 1/4 teaspoon salt to the batter.
- Vanilla extract – A small amount enhances both the chocolate and banana flavors.
💡 See the recipe card below for a full list of ingredients and exact measurements.
How to Make Chocolate Peanut Butter Banana Bread
- Prepare the pan.
Preheat your oven to 350°F and coat a 9×5-inch loaf pan with nonstick cooking spray or butter.
- Mix the wet ingredients.
In a large bowl, beat together the butter, brown sugar, granulated sugar, eggs and vanilla until smooth and creamy.
- Add the dry ingredients.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the mashed bananas, then gently stir in the chopped peanut butter cups.
Tip: Avoid overmixing the batter. Stir just until no streaks of flour remain to keep the loaf soft and tender.
- Bake.
Pour the batter into the prepared loaf pan and spread it into an even layer. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool and serve.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Enjoy warm while the chocolate and peanut butter are still deliciously melty, or let it cool completely before slicing.
Recipe Notes
- Use very ripe bananas with plenty of brown spots for the sweetest flavor and moistest texture.
- Chop the peanut butter cups into bite-sized pieces so they distribute evenly throughout the batter.
- Mix the batter just until combined. Overmixing develops the gluten in the flour and can result in a dense loaf.
- Begin checking for doneness around the 50-minute mark. Every oven bakes a little differently, so your loaf may need up to 60 minutes.
- Let the loaf of banana bread cool in the pan for 10 minutes before transferring it to a wire rack. This helps it set up and makes it less likely to break apart when removed from the pan.
- For the best flavor, enjoy a slice while it’s still slightly warm. The chocolate and peanut butter cups will be perfectly soft and melty.
FAQs
Yes. Thaw them completely and drain any excess liquid before mashing and adding them to the batter.
The best bananas for banana bread are heavily speckled or mostly brown. The riper the bananas, the sweeter and more flavorful your loaf will be.
Absolutely. Chocolate chips, peanut butter chips, or a combination of the two all work well if you don’t have peanut butter cups.
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs attached, it’s ready. If wet batter remains, continue baking and check again in a few minutes.
Yes. Wrap the cooled loaf (or individual slices) tightly in plastic wrap and place it in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Dense banana bread is often caused by overmixing the batter or measuring too much flour. Mix just until the ingredients are combined for the lightest texture.
Yes! Divide the batter between lined muffin cups, filling each about two-thirds full. Bake at 350°F for approximately 18–22 minutes, or until a toothpick inserted into the center comes out clean.
How To Store Chocolate Peanut Butter Banana Bread
Allow the banana bread to cool completely before storing.
- At room temperature: Store in an airtight container for up to 3 days.
- In the refrigerator: Keep in an airtight container for up to 1 week. Warm individual slices in the microwave for 10–15 seconds before serving to soften the chocolate and peanut butter.
- In the freezer: Wrap the entire loaf of homemade banana bread or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
More Banana Recipes
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Chocolate Peanut Butter Banana Bread
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 3 ripe bananas mashed
- 2 cups chopped Reese's peanut butter cups divided
Instructions
- Preheat oven to 350 degrees F. Coat a 9×5-inch loaf pan with nonstick cooking spray or butter, or line with parchment paper for easy removal.
- Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown sugar, sugar, eggs and vanilla and beat until combined.
- In a separate bowl, combine the flour, baking powder, baking soda andsalt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined.
- Fold in the mashed bananas, then gently stir in 1 3/4 cups of the chopped peanut butter cups.
- Pour the batter into the prepared loaf pan and spread in an even layer. Sprinkle the remaining 1/4 cup chopped peanut butter cups over the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let sit in the pan for 10 minutes before removing and serving.
Notes
- Use very ripe bananas with plenty of brown spots for the best flavor and texture.
- Do not overmix the batter after adding the dry ingredients.
- Start checking the loaf around 50 minutes. If the top is browning too quickly, loosely tent with foil during the last 10–15 minutes.
- Let the bread cool in the pan for 10 minutes before removing.
- For the prettiest loaf, reserve a handful of chopped peanut butter cups for the top before baking.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
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