Chocolate and Peanut Butter Banana Bread
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Cook time: 
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This bread is absolutely gorgeous when served warm, and tastes like a giant brownie the next day! It is perfect when spread with date caramel. My bread tins dimensions: 25.75 X 12.75 X 6.75 cm
Chocolate and Peanut Butter Banana Bread
  • 3 very ripe bananas (they need to be very soft and covered in brown spots)
  • ⅓ cup (36g) cacao powder
  • ¾ cup (130g) dairy free chocolate chips OR with a high cocoa %
  • 1 cup (250ml) almond milk OR other non-dairy substitute
  • 2 Tbsp smooth peanut butter
  • ¾ cup (150g) coconut sugar
  • 1 ½ (187g) cups whole wheat flour (sift 3-4 times to allow air in for baking)
  • ⅓ cup (65g) coconut oil
  • 1 tsp vanilla bean paste
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp pink Himalayan salt
Date Caramel Spread
  • 8 Medjool dates (pitted)
  • 1 Tbsp almond butter
  • 3 Tbsp maple syrup
  • ½ tsp cinnamon
  • 2 Tbsp water
Chocolate and Peanut Butter Banana Bread
  1. Preheat your oven to 180ºC (356ºF). Make sure the sides of your bread pan are greased with coconut oil.
  2. Mash your bananas in a bowl until smooth.
  3. Beat together the bananas, coconut oil, coconut sugar, vanilla bean paste, and almond milk in a large mixing bowl until the mixture is smooth and well combined.
  4. In a separate bowl, whisk the flour, cacao, baking powder, baking soda, and Himalayan salt.
  5. Add the dry ingredients to the wet a third at a time, and mix until smooth and well combined.
  6. Stir in chocolate chips until they are evenly dispersed in the mixture, and then pour into your bread pan. Then drizzle the peanut butter on top; take a toothpick, or knife, and swirl to loosely disperse over the top of the banana bread.
  7. Bake in the oven for roughly 50-60 minutes, or until cake has risen and is cracked on top. If you insert a toothpick, it should come out clean; there might be a tiny bit of chocolate on it, but that's ok, it will be nice and moist. You may find you need to pop your bread back in the oven for another 10 minutes or so.
  8. Leave the bread to cool the in pan for 10 minutes once removed from the oven, run a knife around the edges to loosen, and leave to cool on a wire rack.
Serve with date caramel, or simply enjoy it on it's own!
Date Caramel Spread
  1. Soak the dates for 1 hour. Gently peel away the skins and discard.
  2. Place all ingredients in a blender or small food processor, and blend until smooth.
Recipe by Rawberry Fields at