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Home Ā» Food Ā» By Country or Region Ā» North America Ā» America Ā» Double Chocolate Peanut Butter Banana Bread

Double Chocolate Peanut Butter Banana Bread

May 2, 2014 by Kimberly Killebrew Ā· 12 Comments

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chocolate peanut butter banana bread recipe whole wheat whole grain spelt coconut oil healthy chocolate chips peanut butter chips A double dose of chocolate, peanut butter and banana…what’s there not to like? Deliciously moist and decadent, but…it has no refined flour, butter or vegetable oil!

Now, while I wouldn’t call this a “healthy” cake by any means, sometimes it’s nice to be able to indulge without all the guilt.

Compared to refined flour, whole grain flour is higher in vitamins, minerals and fiber and has a much lower glycemic index. Ā I recommend spelt flour instead of whole wheat simply because it’s less grainy and bakes up nicer and has a much better, milder, sweeter flavor. Ā Also, for reasons we won’t go into today, many people who have a wheat sensitivity are able to tolerate spelt (I’ll be publishing an article taking a thorough look at spelt in the upcoming future).

Two ingredients go into this bread to make it extra moist: Ā Sour cream and coconut oil. Ā  Butter tends to dry out baked goods, especially the longer the items sit. Ā Oil is the way to go to achieve a moist crumb. Ā But vegetable oil is nothing but baaaaad news. And I mean baaaaaaaaaaaad. Ā So we’re using coconut oil. Ā Not only does it taste great and does wonders for your skin, it comes with some amazing health benefits.

But we’re not here to talk about health today. Ā We’re here to talk about CHOCOLATE. Ā PEANUT BUTTER. Ā and BANANAS…and lots of ’em!

And as you’re chowing down on this gorgeousness, just remind yourself that it’s made with 100% whole grain flour and coconut oil (oh, and fruit!)…and then reach for another slice. Ā You’re welcome.

Let’s get started!

Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan. Ā Sift together the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Set aside.

Chocolate Peanut Butter Banana Bread prep 2

In a large mixing bowl, add the bananas, sugar, sour cream, coconut oil, eggs and vanilla extract. Beat with an electric mixer just until combined.

Chocolate Peanut Butter Banana Bread prep 1

Use a rubber spatula to fold the flour mixture into the wet mixture, about half of the flour mixture at a time. Stir just until combined.

Chocolate Peanut Butter Banana Bread prep 3

Gently stir in the chocolate chips (YES, chocolate, more chocolate!)

Chocolate Peanut Butter Banana Bread prep 4

Pour the batter into the greased loaf pan and bake on the middle rack for 60-75 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Chocolate Peanut Butter Banana Bread prep 5

Helloooooo, gorgeous! Let the cake sit in the pan for 5 minutes before removing it from the pan and transferring it to a wire rack to cool completely.

Chocolate Peanut Butter Banana Bread prep 6 Chocolate Peanut Butter Banana Bread prep 7

To make the glaze: Combine all ingredients in a small saucepan or in a microwavable dish, and heat just until it is melted enough to form a liquid-like mixture and stir to combine.

Chocolate Peanut Butter Banana Bread prep 8

Make sure the cake is completely cooled before you pour the glaze over. Ā (Not that I needed to show another picture of it to make that point, but it gives us an excuse to get another good look at it, right? Ā Right! )

Chocolate Peanut Butter Banana Bread prep 9

Pour and spread the glaze over the cake. Ā Decorate as desired – you can use chocolate and peanut butter cups, Reese’s Pieces, cut up Reese’s peanut butter cups (add before the glaze dries so it adheres to it), or simply drizzle some melted chocolate over it for a pretty pattern. Ā In this case, my kids convinced me to go for the “porcupine look.” Let the glaze dry and set before slicing.

Chocolate Peanut Butter Banana Bread prep 10

Enjoy!

chocolate peanut butter banana bread recipe whole wheat whole grain spelt coconut oil healthy chocolate chips peanut butter chips

chocolate peanut butter banana bread recipe whole wheat whole grain spelt coconut oil healthy chocolate chips peanut butter chips

5.0 from 1 reviews
Double Chocolate Peanut Butter Banana Bread
 
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: The Daring Gourmet, www.daringgourmet.com
Serves: 6-8
Ingredients
  • 1½ cups spelt flour, or whole wheat (spelt has a milder, sweeter flavor)
  • ⅓ cup Dutch cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup mashed bananas (about 2 large bananas)
  • 1 cup packed brown sugar
  • ⅔ cup sour cream
  • ⅓ cup coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • For the Peanut Butter Glaze:
  • ½ cup natural unsweetened peanut butter
  • 1 cup powdered sugar
  • ¼ cup milk
  • Extra chocolate and peanut butter chips for topping
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan.
  2. Sift together the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Set aside.
  3. In a large mixing bowl, add the bananas, sugar, sour cream, coconut oil, eggs and vanilla extract. Beat with an electric mixer just until combined.
  4. Use a rubber spatula to fold the flour mixture into the wet mixture, about half of the flour mixture at a time. Stir just until combined. Gently stir in the chocolate chips.
  5. Pour the batter into the greased loaf pan and bake on the middle rack for 60-75 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  6. Let the cake sit in the pan for 5 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
  7. To make the glaze: Combine all ingredients in a small saucepan or in a microwavable dish, and heat just until it is melted enough to form a liquid-like mixture. Stir to combine and pour the glaze over the cake. If desired, sprinkle some chocolate chips and peanut butter chips over it before the glaze dries (other options: Reese's Pieces, cut up Reese's peanut butter cups, or drizzle melted chocolate over it for a pretty swirly pattern). Let the glaze set before slicing.
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12 Comments →

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12 Responses

  1. Hayden says

    December 19, 2021 at 11:15 pm

    Hello and happy holidays madame gourmet,

    Didn’t know if you still check these older posts but I just had a couple questions regarding this recipe:

    1. After baking should the texture of the bread be dry but somewhat damp similar to zucchini bread, or fresh blueberry muffins. Or should it be moist almost like a corn pudding with a firm crust?

    2. I used Adams peanut butter for the glaze. Yours looks much more viscous and closer to white than brown like mine was, do you have a brand you would recommend?

    This is recipe #10 of yours I am making, the last one (thai peanut chicken) made my guests swoon!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 20, 2021 at 8:20 pm

      Thank you, Hayden, I’m thrilled that my Thai Peanut Chicken was a hit, yay! :) The texture of this banana bread is more akin to zucchini bread and definitely shouldn’t be moist like corn pudding. I’m pretty sure I used Adams as well for the glaze. It’s a lighting thing on the pictures. If you look at the last of my preparation pictures of the finished loaf before it’s sliced you’ll see that it’s more brown.

      Reply
      • Hayden says

        December 21, 2021 at 9:51 am

        I made it again yesterday after buying an oven thermometer suspecting my oven temp was off. It turned out perfect this time, I am now required to make two loaves every Christmas says my family. Thank you as always for the wonderful recipe, merry Christmas/happy holidays!

        Reply
        • Kimberly @ The Daring Gourmet says

          December 25, 2021 at 6:27 pm

          Fantastic, Hayden! Thank you and Merry Christmas!

          Reply
  2. Anonymous says

    January 14, 2015 at 3:26 pm

    It’s a fav

    Reply
    • Kimberly @ The Daring Gourmet says

      January 14, 2015 at 3:29 pm

      Awe-some!

      Reply
  3. Sumitha says

    November 5, 2014 at 10:47 pm

    Hi, yummy cake…what can I replace the eggs with?i don’t eat eggs.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 5, 2014 at 11:02 pm

      Thanks, Sumitha. I know there are egg substitutes out there that you can purchase, but I haven’t personally tried them and don’t know how well they would work in this cake. What egg substitutes do you normally use for baking cakes? If you’ve had good luck with any of them, give them a try in this recipe.

      Reply
  4. worknplay says

    May 5, 2014 at 8:08 am

    WOW!!! Any still left? :)

    Reply
    • The Daring Gourmet says

      May 5, 2014 at 8:16 am

      HA! With a peanut butter-loving husband and two little kids, that cake didn’t stand a chance! :)

      Reply
  5. Cori says

    May 5, 2014 at 8:00 am

    Oh my goodness, this looks amazing!!!!!

    Reply
    • The Daring Gourmet says

      May 5, 2014 at 8:11 am

      Thanks, Cori! It didn’t last long around here :)

      Reply

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