Moist Banana Bread with Chocolate is a great classic of all times and is the best way to use the over-ripened bananas hanging around the kitchen. The addition of peanut butter and chocolate to the very much loved classic banana bread takes it to the next level of deliciousness.

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This delicious chocolate banana loaf has all the characteristics of classic banana bread. It is ultra moist, chocolatey and loaded with sweet banana flavour. On top of it, it's extremely nutty thanks to peanut butter!
Why This Recipe Works?
- This recipe doesn't fail you. Every time it comes out just perfect! People/my family can’t believe how moist and amazing this banana bread tastes.
- This banana loaf stays moist for days thanks to peanut butter and oil.
- It freezes beautifully, store the leftovers in the freezer if you can't manage to finish it in five days.
- It is very easy to make your homemade banana bread with chocolate with step-by-step instructions and pictures.
Ingredients and Substitutes
- Bananas - You need 3 perfectly ripened bananas for the best results. They need to be soft enough to be puréed with a back of a fork. If they are not sweet enough, add extra sugar to the cake mixture.
- Oil - You can use any neutral flavoured oil for this recipe such as rapeseed oil, sunflower oil or coconut oil.
- Sugar - I use granulated sugar but half granulated half brown sugar works perfectly as well. Add extra sugar if your bananas are not sweet enough.
- Eggs - Use fresh eggs at room temperature for the best results. Beat them with sugar until they are light and fluffy.
- Peanut butter - This moist banana bread recipe calls for creamy and smooth peanut butter but you could use crunchy peanut butter which adds an extra level of texture if you wanted.
- Dark chocolate - You can use either dark chocolate chips or chunks. I have used both and they are equally as good.
- Milk - I use full-fat milk in this recipe but semi-skimmed milk would work as well.
- All-purpose flour - It is also known as plain flour. Always sift before using it in cakes for a fluffy texture. You can use self-raising flour instead.
- Baking Powder - It is a raising agent that is commonly used in cake-making. Use fresh baking powder for the best results. You don't need it if using self-raising flour.
Step-by-Step Instructions
This super easy and quick recipe will give you a very moist and irresistible banana bread in no time. There are a few easy steps that you need to follow to achieve the best results:
- Start with preheating the oven to 165°C (fan oven). Grease a loaf pan size of 12 cm x 25 cm ( 5" x 9.5") and line with parchment paper, set aside.
- Put the ripened bananas in a bowl and mash them with the back of a fork. The riper the banana, the deeper the flavour. Add the peanut butter and the vanilla paste to the banana and gently mix them all.
- In a separate bowl, mix the all-purpose flour, baking powder and salt. If using self-raising flour, you don’t need the baking powder. Simply add a pinch of salt to the self-raising flour.
- Using a stand mixer or a hand mixer, whisk the eggs and sugar until the mixture is a pale yellow, this should take 5-6 minutes. Add the banana mixture to the eggs and whisk until all combined then add the oil and the milk. Whisk the mixture for another 30 seconds then add the flour and dark chocolate pieces. Gently fold the flour into the mixture.
- Pour the mixture into the prepared loaf pan. Place the loaf pan in the middle rack and bake for 50-55 minutes or until a toothpick inserted in the middle of the loaf comes out clean. Remove from the oven and allow it to cool down on a rack before slicing.
Related Recipes
Love cakes? Check my other delicious cake & muffin recipes out!
Yes, they freeze beautifully and keep fresh for up to 3 months. Simply slice them and put them in a freezer bag before placing them in the freezer.
You can keep banana bread at room temperature for up to 3 days and keep it refrigerated for up to a week. Make sure you nicely wrap the banana bread to keep it moist for a longer time.
Yes, if your bananas are overly ripened and you don't want to use them right now, peel them, place in a freezer bag and keep them in the freezer for up to 3 months.
Top Tip From the Chef
If your bananas are not ripened enough, there are a couple of ways to make them soft and ready to mash up for banana bread.
- Preheat the oven to 180 °C (fan oven), place the bananas (with their skin on) on a baking tray and bake for 15 minutes or until the skin turns black. Let them cool down, peel and mash them as stated in the recipe.
- Alternatively, you can microwave the bananas for 45 seconds- 1 minute. Make sure you pierce the skin before placing them in the microwave.
I hope you enjoy the process of making this moist, nutty and chocolatey Banana Bread as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!

Moist Banana Bread with Chocolate
Equipment
Ingredients
- 3 eggs (at room temperature)
- 110 g granulated sugar (½ cup)
- 3 medium ripe bananas (the bananas should have brown spots on their skin and feel soft)
- ½ tablespoon vanilla extract
- 135 g peanut butter (½ cup) (use 100% peanut ingredient butter if possible, or use any other peanut butter with the highest percentage you can find)
- 125 ml sunflower oil (½ cup)
- 125 ml whole milk (½ cup)
- 210 g all purpose flour (1+½ cup) (alternatively use self raising flour)
- pinch of salt
- 16 g baking powder
- 100 g dark chocolate (roughly chopped)
Instructions
- Preheat the oven to 165°C (fan oven).
- Grease a loaf pan size of 12 cm x 25 cm (5" x 10") and line with parchment paper, set aside.
- Put the bananas in a bowl and mash them with the back of a fork, add the peanut butter along with the vanilla paste and stir to combine.
- In a separate bowl, mix the all-purpose flour, baking powder and the salt (you don’t need the baking powder if using self-raising flour).
- Whisk the eggs with sugar using a stand mixer or a hand mixer until the mixture is pale yellow for about 5-6 minutes.
- Add the banana mixture to the egg mixture and whisk until combined before adding the oil and the milk.
- Whisk the mixture to combine for about 30 seconds then add the flour mixture along with the chocolate.
- Gently fold the flour into the mixture and pour it into the prepared loaf pan.
- Place the loaf pan in the middle rack and bake for 50-55 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
- Remove from the oven and allow it to cool down on a rack before slicing.
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Ayla
The best banana bread