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!
What Makes This Wonderful
You know when you walk between the aisles of healthy baked goods (and expensive ones too, if I might add) in a supermarket, and you see all those sad looking cakes and muffins, hard and dense, tasteless (and some even taste weird) and you can’t help but wonder if there are better ones in that awesome bakery that you stopped going since you decided to be a healthier you?
Well you can forget about all of that, now.
This healthy chocolate peanut butter banana bread is all that a typical banana bread would be but with wholesome ingredients.
The texture – It’s soft, fluffy, moist!
The flavour – Oh chocolaty, peanuty, not overly sweet!
After taking a bite, you’d be surprised to know that it’s a healthy treat.
Healthy Wholesome Treat, Super Easy
What’s so healthy about this chocolate peanut butter banana bread, you might ask. Right?
Well as we all know, healthy is subjective to every individual. For me, it’s choosing wholesome ingredients with more benefits in nutritional values.
So in this recipe you’ll find:
- whole grain flour
- natural sweetener
- natural oil
- unsweetened cocoa powder
… just to bring a few to your attention. 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?
And the other exciting thing about this recipe is that it’s super easy! You just mix mix mix, with a hand whisk even. No fancy devices needed.
Let’s Talk About Substitution
I’d really suggest you make this recipe exactly as it is, it’s yum. I promise.
But if you’re thinking of changing some things, read more.
Honey – Use maple syrup
Peanut butter – Use natural almond butter or any natural nut butter. Just make sure you mix the oil and nut paste really good before using.
Spelt flour – I’d suggest use spelt flour (sorry!). Oat flour in loaf breads tends to make the texture feels denser and gummy. Almond flour, coconut flour will definitely need some adjustments in the wet ingredients so it’s like making a whole new other recipe (some other time perhaps?).
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.
Chocolate chips – Use whichever tickles your tummy. Vegan? Peanut butter chips? No sugar? By all means, use them. No problem.
Banana – I’ve used fresh and frozen bananas, both worked great. 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.
Behind The Scene
I’ve tested this recipe for 3 times before I finally feel happy with it.
This is a loaf bread version from my healthy muffin recipe that I tweaked and tested using the ingredients that I mentioned above.
And you know what? Sometimes converting muffins into loaf bread isn’t as simple as that. We love muffins for their beautiful domey tops, right? It’s not exactly the same with loaf breads though.
We love high rise loaf breads. And it’s natural to have cracks in them and it’s even desired but we don’t want humongous cracks that open up like a crocodile mouth, do we?
Well that’s what happened in my 1st test and I called it crocodile cake. Haha! Reducing a significant amount of leavening agent and using only 1 type, is crucial in this recipe.
Anyway, I have lots of frozen slices of this bread in my freezer, crocodile mouth or not. Haha!
Hungry For More Healthy Treats?
Check these out:
- Chocolate chip cookies
- Whole wheat English muffins
- Oats banana muffins
- Zucchini brownies
- Blueberry oatmeal muffins
Watch how to make this healthy chocolate peanut butter banana bread here:
Healthy Chocolate Peanut Butter Banana Bread
- 2 cup whole grain spelt flour (260 g)
- 1/3 cup unsweetened cocoa powder (25 g)
- 1 tsp cinnamon powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup full fat milk (125 ml), room temperature
- 1/2 tbsp lemon juice
- 1/2 cup natural peanut butter (140 g)
- 1/4 cup honey (80 g)
- 1 cup mashed ripe banana (270 g) or from 3 bananas
- 2 large eggs , room temperature
- 2 tsp vanilla extract
- 1 1/2 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 1/2 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 2/3 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