You know what they say—when you have bananas that are about to go bad, make banana bread. Chocolate Peanut Butter Marbled Banana Bread is my new all time favorite. The brownie swirled banana bread recipe from a couple of years ago is still a top contender, but if you’re a chocolate and peanut butter lover, this one is it.
The batter itself is pretty straightforward! It’s divided into two bowls, and then one gets creamy peanut butter and one gets some melted chocolate. Layer them up in a loaf pan, give it a swirl with a knife, and it’s off to bake! Extra melty chocolate chips are the perfect topping. I added these after the loaf came out of the oven so they wouldn’t get too done.
Sometimes you can’t beat classic banana bread, but this Chocolate Peanut Butter Marbled Banana Bread is perfect when you’re looking for something a little more indulgent. Or you just want to have some fun baking. If the loaf happens to last more than one day, make sure to warm the slices a little in the microwave before eating. It’s just so good warm. With a cup of coffee. 😌
More Banana Bread Recipes:
Chocolate Peanut Butter Marbled Banana Bread
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 1 cup packed light brown sugar
- 2 large eggs room temperature
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ⅓ cup buttermilk
- 2 cups mashed bananas about 4 large bananas
- ⅓ cup creamy peanut butter
- ½ cup semi-sweet chocolate chips melted and cooled slightly
- ½ cup semi-sweet chocolate chips for topping
- Preheat oven to 350°F and spray a 9x5-inch loaf pan with baking spray. Line pan with parchment paper, leaving an overhang on two sides so the loaf can easily be lifted from the pan.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and light brown sugar. Add eggs, oil, vanilla, and buttermilk. Mix on medium speed with an electric mixer until completely combined.
- Divide batter into two bowls. In one bowl, stir in creamy peanut butter. In the second bowl, stir in melted chocolate.
- Spoon a layer of chocolate batter into the prepared pan. (A large cookie scoop is helpful here!) Top with a layer of peanut butter batter. Repeat layers until all the batter has been used. Insert a knife into the batter at one corner of the pan, move it straight through the batter to the other end, and then come back. (This will give the batter a little bit of a swirl and help the marbling!)
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay). If the batter is still wet in the middle, bake for 5 additional minutes or until done.
- When banana bread is done, remove from oven and sprinkle with chocolate chips. (They'll get melty while the banana bread cools.) Let banana bread cool in the pan for 10 to 15 minutes. Lift by parchment overhang and transfer to a wire rack to cool completely.
- Store covered at room temperature.
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