Peanut Butter Chocolate Banana Bread
I’ve mentioned now a few times that I’m no baker. 7 out of 10 things that I bake seriously fail. But today I’m proud… I’m oh so proud that I baked something that I made up and it was a success!
The flavor combo of banana, Peanut Butter, and chocolate has got to be one of my favorites of all time. So I looked over some banana bread recipes that I know, made some adjustments, broke the batter down and made chocolate-peanut butter-banana STRATA!
Can you see the three strata? Chocolate, PB, and then plain banana on top. Delish!
This bread is fab, but I’ll also let it slip that I have more in store for this bread, but that is to come on another post. : )
The banana and peanut butter flavors are the strongest by far, so I may try adding chocolate chips next time to bring in more chocolate.*
Peanut Butter Chocolate Banana Bread
- 2 c. flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 ripe bananas (mashed)
- 2 Tbs natural applesauce (you could use oil or softened butter here, but applesauce worked fine)
- 1/2 c. sugar
- 1/2 c. packed brown sugar
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 1/2 c. milk
- 1/4 c. peanut butter
- 1 Tbs cocoa powder
Preheat oven to 350 degrees, prepare pan with cooking spray and a light dusting of flour (I used an 8×8 square glass dish, but you could use a loaf pan). In a bowl combine flour, baking powder, baking soda, and salt. Stir until evenly combined. In another bowl stir together the sugars, eggs, applesauce, vanilla, milk, and mashed bananas. Add half of the powder mixture to the wet ingredients, stir to combine, then add the remaining powder and continue to stir until evenly combined.
Distribute the batter evenly into 3 bowls. To one bowl add the peanut butter and stir until combined. To another bowl add the cocoa powder and stir until combined.* Now layer the batter starting with the chocolate into the prepared baking dish. Turn or shake the dish until the batter lays evenly. Next add the PB batter – this will be thicker than the last, so you will need to help it disperse. Next add the plain banana batter and again shake dish until the batter lays evenly.
Bake at 350 for 50 minutes or until bread passes the toothpick test.
*In the future, I will try adding 1/4 c. of semi-sweet chocolate chips to both the PB and banana batters to help boost the chocolate flavor.
Happy Cooking!
