An easy-to-bake peanut butter chocolate and banana loaf cake. I promise this won’t last more than a day on your countertop, because it’s so good!
This post is sponsored by The National Peanut Board. I received compensation, but all opinions and content are my own.
Wow that title is a mouthful but I didn’t want to leave any important descriptive parts of this recipe out. I wanted everyone to know what exactly this amazing loaf cake is all about, peanut butter chocolate and I added banana because it completes the perfect trifecta of flavors!
It’s big and heavy and takes a good hour to bake, but once you slice it open you’ll see a moist center with melted chunks of chocolate and layers of creamy peanut butter. This is definitely a “make the night before” recipe if you can, it’ll slice so much better the next day and the flavors will get even better.
There’s always a jar of peanut butter in the kitchen and while I don’t use it every day, I love it mostly for breakfast, spread thick on a slice of toast with a drizzle of honey on the top. It’s the perfect way to start the day! Even in a 2 tablespoon serving (which I easily double) you can score 8 grams of protein and 2 grams of fiber. Perfect for carrying me through to almost lunchtime.
Peanut butter is also loaded with monounsaturated fats which are the good fats and along with fiber and protein, peanut butter is the boost you need in the morning and it’s low glycemic so no heavy sugar spikes. Check out an array of peanut butter recipes here.
Making this peanut butter chocolate loaf.
I used creamy smooth peanut butter but feel free to switch to your favorite. Crunchy will work just as well and might be a nice textural contrast. Mix the dry ingredients making sure your baking powder and baking soda are fairly new and haven’t been lying around for months, that could affect the loaf and its ability to rise up in the oven. The base for this peanut butter chocolate banana loaf is the bananas. The peel should be slightly brown and spotted, over ripe is good because the banana will be more sweet and it’ll be easier to mash into the wet ingredients.
What kind of chocolate should I use?
I like to stick with chocolate that doesn’t have more than 72% chocolate content because then it becomes slightly bitter. I also recommend using a bag of chocolate chunks instead of regular sized chocolate chips which can get lost in this thick peanut butter batter. Bake the loaf in a 9×5 inch baking tin lined with parchment paper, making sure to leave an overhang so you can easily lift the whole loaf out of the tin.
Which peanut butter should I use?
I’d try and search for low sodium if you can find it and as all-natural as possible. It doesn’t matter if it’s creamy or not but I think it mixes through the batter easier as opposed to crunchy. Tell me how much you love peanut butter by using the hashtag #HowDoYouPB
Peanut Butter Chocolate Banana Loaf
- 1 3/4 cups all purpose flour
- 3 tsp baking powder
- 1 tbsp baking soda
- 1 tsp cinnamon
- 1/3 cup brown sugar plus two tbsp divided
- 2 ripe bananas
- 2 eggs
- 2 tbsp canola oil
- 1/2 cup milk
- 3 tbsp honey
- 1 cup chocolate chunks
- 1/2 cup smooth peanut butter
- Preheat the oven to 350 degrees F and line a 9x5 inch baking loaf pan with parchment paper.
- In a bowl whisk together the flour, baking powder, baking soda, cinnamon and sugar.
- In another bowl place one banana plus a half of the other one and mash with a fork.
- Add the eggs, oil and milk and honey and mix until well combined.
- Fold in the peanut butter and chocolate chunks.
- Finally add the dry ingredients and mix well.
- Transfer the batter to the prepared pan and spread out evenly.
- Slice the remaining half piece of banana into 4 thin strips and place on top of the batter.
- Sprinkle the remaining brown sugar on top.
- Bake in the oven for 50-55 minutes testing the middle with a toothpick. It may take 5-8 minutes longer depending on your oven.
- Let cool once baked and then slice as needed.