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Chocolate Peanut Butter Banana Bread

Chocolate peanut butter banana bread with browned-butter flavor and a fudgy dark crumb. Brown butter is cooked until golden and nutty, then folded into a banana-peanut butter batter before baking with chocolate chips and flaky sea salt.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

  • 3 bananas Very ripe, mashed.
  • 0.33 cup peanut butter
  • 0.33 cup brown butter Browned then cooled.
  • 0.75 cup brown sugar
  • 2 eggs Large.
  • 1 tsp vanilla
  • 1.5 cup all-purpose flour
  • 0.33 cup cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup chocolate chips
  • flaky sea salt For finishing.

Equipment

  • 1 sheet pan

Method
 

Brown the butter
  1. Melt brown butter in a saucepan over medium heat until golden and nutty, about 5-7 minutes, watching closely as it darkens quickly.
  2. Cool the browned butter completely before using so it doesn’t scramble the eggs.
Preheat and prep the pan
  1. Preheat the oven to 350°F, then grease a 9x5 loaf pan to prevent sticking.
Mix the wet ingredients
  1. Mash the bananas thoroughly, then combine them with peanut butter, cooled brown butter, brown sugar, eggs, and vanilla.
Combine and fold
  1. Stir in all-purpose flour, cocoa powder, baking soda, and salt until the batter is combined with no dry streaks.
  2. Fold in most of the chocolate chips, keeping a portion for the top.
Fill, top, and bake
  1. Pour the batter into the loaf pan and top with the remaining chocolate chips and flaky sea salt.
  2. Bake at 350°F for 60-65 minutes, until a toothpick inserted in the center comes out mostly clean.
Cool before slicing
  1. Cool the loaf for 10 minutes in the pan before slicing.

Notes

Pro tip: browned butter in the batter instead of regular melted butter adds a deep toffee note that rounds out the banana flavor. Store airtight at room temperature up to 3 days or in the fridge up to 5 days; freeze slices up to 2 months. For a dietary swap, use dairy-free chocolate chips if needed (the loaf remains structurally the same).