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Chocolate & Peanut Butter Banana Bread

.... Recipes
Chocolate & Peanut Butter Banana Bread
Banana Bread Recipe with Lily O'Brien's Chocolates

This super chocolatey, fudgy and brownie like loaf will surely become your favourite way to use up any ripe bananas. Topped with a generous helping of peanut butter icing, it had the most delicious combination of flavours - sure to become a firm family favourite.


  • 3 very ripe bananas
  • 190g unsalted butter, melted
  • 2 tbsp olive oil
  • 1 large egg
  • 2 tsp vanilla extract
  • 150g light brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 150g plain flour
  • 50g cocoa powder
  • 1 x Lily O’Brien’s Mega Milk Chocolate Share Bag, roughly chopped (leaving one chocolate disc to one side for later)

For the Peanut Butter Topping

  • 195g smooth peanut butter
  • 5 tbsp milk
  • 2 tbsp maple syrup
  • 1 chocolate disc, finely chopped
  • 1 small handful of peanuts


  • Preheat oven to 180°C/160°C fan. Grease a loaf tin with baking paper and set to one side.
  • In a large bowl mash the bananas then mix in the melted butter and oil and stir to combine. Whisk the egg, vanilla extract and brown sugar into the mixture until smooth. 
  • In a separate bowl, combine the flour, baking powder, baking soda, salt and cocoa powder. Stir this into the wet ingredients until just combined. Fold in half the roughly chopped chocolate.
  • Pour the batter into prepared loaf tin. Bake for 50-55 minutes, or until a skewer inserted into the centre comes out mostly clean.
  • Let cool in pan for 10 to 15 minutes, then remove and place on a wire rack to cool completely.
  • Mix all the peanut butter, milk and maple syrup in a bowl until thoroughly combined, then spoon into a piping bag using a large star nozzle.
  • Pipe the topping onto the cooled cake and then sprinkle with peanuts and finely chopped chocolate.
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