This Chocolate Peanut Butter Banana Bread is not your average banana bread. It is a trifecta of awesomeness – chocolate, peanut butter and bananas. I mean, seriously! Easy to prep, you just have to have the patience to wait for this baby to bake. Have your cold glass of milk ready – it’s banana bread’s best friend.
Who doesn’t love banana bread? I mean, it’s made with bananas so it’s technically considered a fruit, right? Fruit is good for you, so that means banana bread is good for you. Yes, this is my reasoning for having a second piece.
Banana bread usually is usually the result of bananas that are not at their peak. I recently purchased too many and I had several that were about to walk off the countertop. For me, that usually means one of two things – banana bread or smoothie. Banana bread takes slightly more effort, but the results are so much more tastier. Plus, you get a big hunk-o-banana bread that you can eat throughout the week. Score!
Chocolate Peanut Butter Banana Bread
Ingredients
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup cocoa powder -sifted
- 1/2 cup peanut butter -smooth
- 2 tbsp peanut butter -smooth, for the top
- 1/2 cup butter -unsalted & at room temperature
- 3 bananas -super ripe
- 1 tsp vanilla extract
- 3/4 cup brown sugar -light
- 1/2 cup chocolate bar -Lindt Sea Salt (bar & half,chopped)or your fav
- Pam Baking spray -to grease loaf pan
- 1 egg
Recipe Notes
Preheat oven to 350F. Grease loaf pan (I used a 9.25 x 5.25 x 2.75 inch size) with baking spray.
Sift together dry ingredients - flour, baking soda, salt & cocoa powder. Stir in chopped chocolate bar. Put to one side.
Next, using stand mixer, blend sugar with butter until smooth and creamy, about 5 minutes. Then, add 1/2 cup peanut butter and blend for an additional 2-3 minutes. Add vanilla extract and bananas and blend until combined, about 2 minutes. Add egg and blend until just combined, about 1 minute.
Add half of your dry mixture to your sugar mixture and blend for 1- 2 minutes. Then, add remaining dry mixture to sugar mixture and blend until just combined.
Pour into greased loaf pan. Next, melt remaining 2 tbsp of peanut butter in microwave for about 30 seconds. Gently pour over cake and using wooden skewer, swirl the peanut butter throughout the cake. Tap the loaf pan on the counter to smooth out slightly.
Bake for about 75-85 minutes or until a wooden skewer inserted into comes out clean (check on after one hour as not all ovens are the same). Let sit in pan for about 10 minutes and then remove and cool on a rack. Delicious on its own, but amazing with ice cream!
I’m totally making this next time I have overly ripe bananas and I’m going to eat it every day for breakfast until it’s gone!
Yipeee! I hope you love it, Karrie! Try it with ice-cream, too 🙂