All recipes, Baking, Loafs

Double chocolate peanut butter banana loaf

August 18, 2016

This one is a keeper for sure!! I love baking up loaves, especially now the summer is slowly coming to and end and fall will be on the way. Chocolate and peanut butter always go hand in hand in my kitchen and this loaf does not disappoint! The drizzled peanut butter topping is just like the icing on cake to finish it off πŸ™‚ Makes 10 slices at only 4 smart points each.


5.0 from 3 reviews
Double chocolate peanut butter banana loaf
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10
4sp (blue, green & purple) ..3pp
  • 1 egg
  • 1 egg white (I use the carton of liquid egg whites, 2 Tbsp)
  • 2 Tbsp brown sugar
  • 1 tsp vanilla
  • 3 Tbsp light peanut butter (I use Kraft)
  • ⅓ cup unsweetened apple sauce
  • 2 ripe mashed banana's
  • 1⅓ cup flour
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 Tbsp mini chocolate chips
  1. Preheat oven to 350F, spray a regular sized loaf pan with some non stick spray.
  2. In a bowl using an electric mixer beat together your egg, egg whites and brown sugar. Add in vanilla, 2 Tbsp of your peanut butter (leaving one aside for topping), apple sauce and banana and mix well.
  3. Stir in your flour, cocoa powder, baking powder and soda. Fold in your chocolate chips.
  4. Pour batter into loaf pan. Melt remaining Tbsp of peanut butter in microwave for about 45 seconds, using a spoon drizzle over your batter.
  5. Bake in oven for approx 45-50 minutes. Let cool for at least 45 minutes before cutting.
  6. Makes 10 slices at 4 smart points each on blue, green and purple(3PP) Best stored in fridge.
  7. Nutritional info per slice (not incl banana's) Calories 125..Fat 3.5g..Sat fat 1.2g...Carbs 20.3g.. Fiber 1.5g... Sugar 4.7g... Protein 4.3g







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  • Avatar
    Reply Marsha August 19, 2016 at 1:54 pm

    This looks absolutely delicious. I wish I had some right now!

    • Drizzle
      Reply Drizzle August 20, 2016 at 6:43 pm

      It was so delicious!! πŸ™‚

  • Avatar
    Reply Chrissy August 21, 2016 at 4:03 pm

    Could I used Chocolate PB2 in this recipe? This looks fantastic! heading to the store for ingredients.

    • Drizzle
      Reply Drizzle August 22, 2016 at 3:05 pm

      In it’s wet form it should be ok πŸ™‚

  • Avatar
    Reply erin August 29, 2016 at 10:44 am

    Do you use unsweetened cocoa powder?

    • Drizzle
      Reply Drizzle August 30, 2016 at 1:34 pm

      Mine is the Fry’s Cocoa, it does not say unsweetened, but the sugar count is 0g..

  • Avatar
    Reply Kathy August 31, 2016 at 8:54 am

    I made this on Sunday and Oh my goodness SO GOOD. My husband loved it. Definitely worth the points and worth making again.

    • Drizzle
      Reply Drizzle August 31, 2016 at 1:14 pm

      Hi Kathy, so glad both you and your husband enjoyed it πŸ™‚

  • Avatar
    Reply Nancy October 1, 2016 at 11:28 am

    Would it work to freeze the slices in ziplock bags?

    • Drizzle
      Reply Drizzle October 1, 2016 at 1:14 pm

      Yes the loaf should freeze well πŸ™‚

  • Avatar
    Reply JuliAnn Adams October 13, 2016 at 9:35 pm

    If the 2 bananas are 4 sps, and this recipe serves 10, then I suppose each serving would be 4.4 or rounded to 5 to be safe. I think I will make this and divide it up and freeze the remainder so that I don’t overdo. Thank you for all your wonderful recipes.

    • Drizzle
      Reply Drizzle October 15, 2016 at 1:19 pm

      I’m not sure what your asking, the banana’s have no point value in the recipe , or do you mean 2 servings is more than 8 points?

  • Avatar
    Reply Lisa Folkringa January 28, 2017 at 9:02 am

    Looks so good! You have a real talent for food we eat with our eyes and that stays low in points. Thank you. Do you have a Pinterest board I can follow?

    • Drizzle
      Reply Drizzle January 30, 2017 at 1:13 pm

      Hi Lisa, thank you! πŸ™‚ Yes I do, just search drizzle me skinny on Pinterest and you will find me

  • Avatar
    Reply Kathleen February 9, 2017 at 2:31 pm

    If I put this in small muffin tins for 10 muffins (l don’t cut evenly!), how long should they bake?

    • Drizzle
      Reply Drizzle February 9, 2017 at 2:52 pm

      Hi, you mean regular sized muffins right? For mini muffins you will get way more than 10, reg sized muffins I would try 20 minutes and go from there

  • Avatar
    Reply Kathleen February 9, 2017 at 4:16 pm

    Thanks! Will try – looks great!

  • Avatar
    Reply Daria February 18, 2018 at 12:43 pm

    Any suggestions on what to substitute for bananas (food allergy)? Can i add extra applesauce?


    • Drizzle
      Reply Drizzle February 21, 2018 at 8:35 pm

      Hi, yes you can try, it might change the overall texture/taste

  • Avatar
    Reply Holly February 19, 2018 at 11:37 am

    What size loaf pan do you use? 8×4 or 9×5? Thanks!

    • Drizzle
      Reply Drizzle February 21, 2018 at 8:40 pm

      standard, think its 9×5

  • Avatar
    Reply Sulema Garner March 20, 2018 at 5:23 pm

    Can the leftovers be frozen?

    • Drizzle
      Reply Drizzle March 21, 2018 at 12:09 pm

      Yes absolutely πŸ™‚

  • Avatar
    Reply Jeffery Witty May 13, 2019 at 3:03 pm

    Made this yesterday and pretty much everyone loved it. Only issue was it was on the borderland dry. I’m guessing I left it in the oven a little to long.

    • Drizzle
      Reply Drizzle May 15, 2019 at 11:54 am

      Hi Jeffery, so glad everyone enjoyed it, could be a baking issue or maybe the banana’s you used were a little smaller, you can add in a pinch more applesauce next time to see if that helps

      • Avatar
        Reply Shari Ratner February 26, 2020 at 10:37 am

        I substituted Lily’s chocolate chips, PB2 and Swerve brown sugar replacement to reduce the points down to 2pp on blue!!

        • Drizzle
          Reply Drizzle February 29, 2020 at 3:49 pm

          Thanks for sharing Shari πŸ™‚

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