Description
This version 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.
Ingredients
- 1-½ cup All-purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- ½ cups Cocoa Powder
- ½ cups Chopped Chocolate Bar (I Used Lindt Sea Salt)
- ¾ cups Brown Sugar
- ½ cups Unsalted Butter
- ½ cups Smooth Peanut Butter, Plus 2 Tablespoons For Topping
- 1 teaspoon Vanilla
- 3 whole Ripe Bananas
- 1 Egg
Preparation
Preheat oven to 350ºF. Grease loaf pan (I used a 9 1/4 x 5 1/4 x 23/4 inch size) with baking spray.
Sift together dry ingredients: flour, baking soda, salt, and cocoa powder. Stir in chopped chocolate bar. Put to one side.
Using stand mixer, blend sugar with butter until smooth and creamy, about 5 minutes. 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 dry mixture to your sugar mixture and blend for 1–2 minutes. Add remaining dry mixture to sugar mixture and blend until just combined.
Pour into greased loaf pan. Melt remaining 2 tablespoons peanut butter in microwave for about 30 seconds. Gently pour over cake and, using wooden skewer, swirl peanut butter throughout cake. Tap 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 (start checking after 1 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!
