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!
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.
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
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.
More Healthy Goodies
- Chocolate chip cookies
- Whole wheat English muffins
- Oats banana muffins
- Zucchini brownies
- Blueberry oatmeal muffins
Healthy Chocolate Peanut Butter Banana Bread
- 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
- ½ cup full fat milk (125 ml), room temperature
- ½ tablespoon lemon juice
- 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
- 1 ½ cup dark chocolate chips (150 g) or use whichever you like
- more peanut butter , for topping
- Add all ingredients into a bowl, mix well and set aside.
- Add all ingredients into another bowl, leave for 10 minutes
- 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.
- 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!
- 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
Originally published on Jul 11, 2020. Updated with improved text on Jan 12, 2021.