The best banana bread Iโve ever had wasnโt even eaten by the person who made it. A former colleague, whoโs lactose intolerant, used to bake incredible dark chocolate banana breadโbut never tasted it herself. Instead, she refined the recipe based on feedback from lucky coworkers like me. Inspired by her, I always turn to banana bread when I have leftover ripe bananas. This version is rich with dark chocolate, subtly nutty from chunky peanut butter, and has a fun texture thanks to shredded coconut. Itโs deliciously moist, indulgent, and still has room for future experiments!
RECIPE
- 4 ripe bananas
- 1 tbsp white vinegar
- 1 cup milk
- ยพ cup pure maple syrup or honey
- ยผ cup (60g) peanut butter
- 1ยพ cups cake flour
- ยฝ cup unsweetened cocoa powder
- 1 tsp baking soda
- ยพ tsp salt
- ยพ tsp baking powder
- ยฝ cup shredded coconut
- ยฝ cup mini chocolate chips
INSTRUCTIONS
- Preheat oven to 350ยฐF. Line a loaf pan with parchment paper or grease with butter
- In a large bowl, mash the bananas. Mix in the wet ingredients: 1 tbsp vinegar, 1/2 cup milk, 3/4 cup maple syrup or honey, and 1/4 cup peanut butter
- Add all the dry ingredients to the bowl: 1 3/4 cup flour, 1/2 cup cocoa powder, 1 tsp baking soda, 3/4 tsp salt, 3/4 tsp baking powder, 1/2 cup shredded coconut, and 1/2 cup mini chocolate chips. Stir until just combined. Add more milk if the batter is too dry
- Pour the batter into the prepared pan. Smooth the top and sprinkle with extra chocolate chips or peanut butter
- Bake at 350F for 40โ50 minutes, or until a toothpick inserted in the center comes out clean. Let cool before slicing
