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    El Mundo Eats » Refined Sugar-Free

    Published: Jan 12, 2021 · Updated: Jan 12, 2021 by Bea & Marco · This post may contain affiliate links · 12 Comments

    Healthy Chocolate Peanut Butter Banana Bread

    Jump to Recipe

    Of all the sweet treats that we've been having (not that I'm complaining), I think it's time for some healthy wholesome one. Don't you think? And that's what this healthy chocolate peanut butter banana bread is about!

    If you're a fan of chocolate and peanut butter (I mean, who's not right?) then you'll absolutely love this.

    And if you're a fan of banana bread (I mean, duh!) then I don't need to convince you of anything.

    Let's just get into it!

    a cut chocolate banana bread loaf
    Jump to:
    • Recipe Highlights
    • Lets Talk Ingredients
    • More Healthy Goodies
    • Recipe Video
    • 📖 Recipe
    • 💬 Comments

    Recipe Highlights

    In this recipe you'll find:

    • whole grain flour
    • natural sweetener
    • natural fat
    • unsweetened cocoa powder 

    Taste and texture - Amazing combo flavours of chocolate and peanut butter with soft, fluffy and moist textured banana bread.

    Level - super easy, just minimal whisking by hand.

    Size - 1 delicious loaf.

    stacked slices of healthy banana bread

    And what I love the most about using whole grain flour in this recipe is that 1 slice of this bread really fulls you more than a typical banana bread would. I mean, who wouldn't want that, right?

    Lets Talk Ingredients

    healthy banana bread ingredients on a table

    Peanut butter - I use natural peanut butter, unsweetened. 100% is the best or try to find at least 90%. Just make sure you mix the oil and paste really good before using.

    SUBSTITUTIONS: Use natural almond butter or any natural nut butter instead.

    Honey - You can also use maple syrup or 100% coconut sugar syrup.

    Spelt flour -It's the best for this. I use whole grain spelt flour. Oat flour in loaf breads tends to make the texture denser and gummy.

    Eggs - I've tried making this recipe using flax seeds egg and yes, it's doable. But personally for me I didn't like the texture. It was too dense, gummy and crumbly for my liking. But if you can't have eggs and don't mind those, then just know that it's doable.

    Milk (buttermilk) - I'd suggest using full fat milk for buttermilk in this. I've tried using oat milk for this recipe and found out that the bread was a tad too dry for my liking.

    SUBSTITUTION: Use coconut milk instead.

    Chocolate chips - Use whichever tickles your tummy. Vegan? Peanut butter chips? No sugar? By all means, use them. No problem.

    Banana - Ripe ones. I've used fresh and frozen bananas in this recipe, both worked great.

    TIPS: If you're using frozen banana, thaw them first and then mash. Don't throw the liquid that you get from thawing the bananas, mash it all together.

    Healthy banana bread cooling on a rack

    More Healthy Goodies

    • Chocolate chip cookies
    • Whole wheat English muffins
    • Oats banana muffins
    • Zucchini brownies
    • Blueberry oatmeal muffins

    Recipe Video

    📖 Recipe

    Healthy Chocolate Peanut Butter Banana Bread view from top

    Healthy Chocolate Peanut Butter Banana Bread

    Try this healthy chocolate peanut butter banana bread that's soft, tender and not overly sweet. Using all natural feel-good ingredients, this is a wholesome treat that you'd want to make and enjoy. Yes!
    Author: Bea & Marco
    5 from 3 votes
    Print Pin Rate
    Servings: 14
    Prep Time20 mins
    Cook Time1 hr

    Ingredients  

    Dry Ingredients

    • 2 cup whole grain spelt flour (260 g)
    • ⅓ cup unsweetened cocoa powder (25 g)
    • 1 teaspoon cinnamon powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt

    Buttermilk

    • ½ cup full fat milk (125 ml), room temperature
    • ½ tablespoon lemon juice

    Wet Ingredients

    • ½ cup natural peanut butter (140 g)
    • ¼ cup honey (80 g)
    • 1 cup mashed ripe banana (270 g) or from 3 bananas
    • 2 large eggs , room temperature
    • 2 teaspoon vanilla extract

    Other

    • 1 ½ cup dark chocolate chips (150 g) or use whichever you like
    • more peanut butter , for topping
    Prevent your screen from going dark

    Instructions

    Dry Ingredients

    • Add all ingredients into a bowl, mix well and set aside.

    Buttermilk

    • Add all ingredients into another bowl, leave for 10 minutes

    Wet Ingredients

    • Add all ingredients into buttermilk bowl and whisk everything together using a hand whisk.
    • Now add in ½ of dry ingredients and mix well before adding the rest, try not to over mix. The batter will be quite thick, no worries. Finally add in chocolate chips and fold everything together using a spatula.

    Baking

    • Pour batter into a greased and lined 4.4x10 inch (11x25 cm) loaf pan. Spread evenly (shaking the pan helps). Spoon some peanut butter on top, making lines or swirls as you like.
    • Bake in a preheated oven at 340ºF (170ºC), no fan, on lower ⅔ rack, with upper and lower heat, for 70 minutes or until you insert a skewer in the center and it comes out clean. Check at minute 50 to avoid over baking.
    • Remove from the pan and leave to cool completely before slicing. Enjoy!

    Notes

    • Use spoon and level method when measuring the flour (for cup measurement)
    • Use portable oven thermometer for a more precise temperature reading (I use it too)
    • Refer to my post above for substitutions

    Nutrition Facts

    Serving: 1slice, Calories: 237kcal, Carbohydrates: 29g, Protein: 8.1g, Fat: 9.4g, Sodium: 137.5mg, Potassium: 79.6mg, Fiber: 3.9g, Sugar: 13.7g
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    Originally published on Jul 11, 2020. Updated with improved text on Jan 12, 2021.

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    Reader Interactions

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    1. Jean Simkiss says

      December 02, 2022 at 7:57 pm

      This sounds great, I am going to try this next week, one question, can we freeze this ?

      thanks, Jean

      Reply
      • Bea says

        December 06, 2022 at 11:32 am

        Hi Jean! Yes, you can freeze this with no problem. Hope it helps!

        Reply
    2. Tat says

      February 24, 2021 at 9:45 am

      Hello Bea
      When I saw photo image of your healthy chocolate peanut butter banana bread, I fell in love with it! Bread looked SUPER DELICIOUS - it has all my favorites, chocolate, peanut butter, bananas, etc. I'm going to make it this weekend. Not to ,entire, your cheesecake looked very delicious too!

      I have a question about ingredient of your bread. Can I use "baking powder" instead of baking soda? If yes, can I omit milk?

      Reply
      • Bea says

        February 24, 2021 at 10:41 am

        Thanks Tat! No, you need baking soda in this, not baking powder. I really hope you give it a try, it's super easy to make and delish! Let me know how it goes!

        Reply
    3. Violet Ooi says

      December 30, 2020 at 8:44 am

      5 stars
      Hi Bea, the cake turned out to be so delicious. i didn't have much honey left so I used half honey and half brown sugar. I used my homemade PB as well as fewer chocolate chips to reduce the sweetness and calories haha. It was so so good!

      Reply
      • Bea says

        December 30, 2020 at 11:41 pm

        Hi Violet! I'm so happy to know you liked it and adapt it to your taste and what you had on hand. Thanks for leaving your comment!

        Reply
    4. Gemma Antlon says

      October 01, 2020 at 8:11 pm

      5 stars
      I always look forward to your healthy recipes!! I agree with you that healthy food doesn't need to be sad. Thanks for all the amazing recipes. This bread is becoming a staple in our house. Regards, Gemma.

      Reply
      • Bea says

        October 02, 2020 at 9:57 am

        Right? I'm super excited to know that everybody loved it. Thank you Gemma!

        Reply
    5. Lizzie De Rozario says

      September 15, 2020 at 3:49 pm

      Can I use plain flour instead?

      Reply
      • Bea says

        September 15, 2020 at 7:37 pm

        Yes, you can 😊

        Reply
    6. Beth K says

      July 21, 2020 at 12:53 am

      Thank you for another delicious sounding low sugar recipe.
      I'll be making this today and I'm sure it will taste wonderful.
      I will be winging it on the bake though as my oven is gas, has a fan that can't be turned off, and doesn't have upper & lower heat - just lower heat. Hopefully with regular testing I can find the right amount of time. Patience will be the key 😀
      Looking forward to suprising hubs with a special treat when he gets home.

      Reply
      • Bea says

        July 22, 2020 at 8:52 am

        Hope it turned out great and you both liked it!

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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