Baking Recipes,  Quickbreads & Loaves,  The Breakfast Bin

Banana bread chock full of my favourite energy boosters

Whenever I’m in need of an energy-boosting sugar hit, there are two things I tend to turn to: 70% chocolate, and a banana smothered with peanut butter. The first is pretty self explanatory, though it’s not technically “sweet”. They say chocolate stimulates the release of endorphins in your system, and I think that’s true considering how happy I become after I eat a couple of pieces.

As for bananas with peanut butter? I’m not so sure when it started, but it might have something to do with the time I got really hooked on running. Apart from training on the treadmill (15k every week), I used to run 10-kilometer outdoor races almost every Sunday. (Now I’m into something else, though I do miss running “races” like that.) Before heading out to training or a run, I munch on a peanut butter sandwich and drink a hot cup of coffee. Then after finishing the race I have a banana.

That was my routine, up until the point I stopped running and somehow these things evolved into one of my favourite breakfast trios: A cup of coffee on the side is compulsary, but I started making peanut butter-banana sandwiches to go with it– really just slices of bananas and chunky peanut butter squished between two slices of whole wheat bread. Oh my gosh. Glorious.

When I’m not in the mood for bread though, I just eat the whole banana, covered in some chunky peanut butter too of course. Actually I eat that a lot these days for my pre-workout morning snack. So does it even surprise anyone, after hearing that story, that I’m sitting here now so I can tell you about this Peanut Butter-Banana Bread?

I’d like to say this isn’t just any ordinary peanut butter-banana bread. I figured since I’m indulging anyway, why not just go all the way? So here we are with this Peanut Butter Chocolate Banana Bread recipe. Luckily chocolate goes well with pretty much anything, but especially with bananas and peanut butter too!

These definitely smell of banana initially– the scent of banana bread can be intoxicating!– but then the peanut butter kind of jumps at you, but not in a bad way I think. Eating it, you get the melted pockets of chocolate too! The bread is a little denser than the usual banana breads I make probably because of the presence of the whole wheat flour, so if you’re going for a bread with a lighter texture, simply use all-purpose flour all the way.

I used my 6×3-inch pans so that I’d come up with two loaves and be able to send the other one over to my maternal grandma. Honestly I prefer using smaller pans because then the loaves look really cute, with their cracked tops and all.

Peanut Butter Chocolate Banana Bread

Your classic banana bread, with the addition of peanut butter and chocolate. If there ever was an energy booster of a banana bread, this might just be it!

Makes one 9x5-inch loaf or two 6x3-inch loaves


  • 1 cup whole wheat flour, or just use all-purpose flour
  • ½ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • teaspoon ground allspice, optional but good
  • 1 ½ cups mashed ripe bananas
  • cup yogurt, plain or vanilla (fat-free is okay)
  • cup creamy all-natural peanut butter
  • 3 tablespoons butter, melted
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¼ heaping cup mini chocolate chips


  • 1. Preheat oven to 350°F (180°C). Butter and line a 9×5-inch loaf pan with parchment, making sure to leave overhangs on either side to make unmoulding the loaf easier later on. Set aside.
  • 2. In a large bowl, whisk together flours, baking soda, salt, cinnamon, and allspice. Set aside.
  • 3. In another smaller bowl, whisk together mashed bananas, yogurt, peanut butter, and melted butter until combined. Whisk in eggs and sugars until no lumps remain.
  • 4. Pour the wet mixture into the dry ingredients. Using a spatula, fold the mixture just until no more streaks of flour remain. Fold in the chocolate chips briefly until evenly distributed.
  • 5. Pour the batter into the prepared baking pan and bake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.
  • 6. Remove from the oven and allow to cool in the pan for 20 minutes. Run a butter knife along the edges of the pan and pull out the loaf using the parchment paper overhangs as handles. Set on a wire rack to cool completely. This bread lasts up to 4 days at room temperature if well-wrapped with plastic.


Adapted from Joy The Baker blog

Honestly speaking, I still don’t think any baked good can beat a simple peanut butter-banana whole wheat sandwich, but sometimes you kind of feel like treating yourself. This is a good way to do it, especially if you’re like me and you love the peanut butter-banana combo and just want a bit of variety!

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