Sunday, November 14, 2010

Chocolate Peanut Butter Banana Bread

Posted by: Maggie

I have always adored peanut butter.  One of my earliest memories is standing on a chair mixing peanut butter and sugar in a bowl in my family's old house in Long Branch, NJ.  I wasn't cooking - I mainly just remember getting in trouble for making a mess.  Probably in my 4 year old brain I thought that peanut butter = good, peanut butter and sugar = more gooder.

Now that I'm 26, I no longer mix peanut butter and sugar, but I do enjoy peanut butter slathered on a banana quite frequently for breakfast.  This bread combines those amazing flavors, and just gets better with the addition of chocolate. 

This comes from Visions of Sugar Plum - one of my favorite sources for yummy and original recipes.

Here's what you'll need:

2 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup mini-chocolate chips
1/3 cup peanut butter chips
2 very ripe medium bananas, mashed
3/4 creamy peanut butter (not the natural kind)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
1/4 cup unsweetened cocoa powder

Preheat the oven to 350 degrees.  Butter and flour a 9-inch loaf pan - tap the pan over the sink to get rid of excess flour.

Stir together flour, baking powder, baking soda, and salt in a medium bowl.  Stir in chocolate and peanut butter chips to combine; set aside.

In a large bowl, beat together banana and peanut butter on medium speed until creamy.  Beat in sugars until creamy (about a minute), and beat in eggs and vanilla until combined.  Reduce the mixer speed to low, and beat in flour mixture, alternating with milk until well combined (about two minutes).

Add half the batter to a medium bowl, and beat in cocoa powder until combined.  Alternate spoonfuls of banana batter and chocolate batter into the prepared pan.  The original directions said to swirl a knife through the pan to marble the batters (I forgot to do this).  Sprinkle the top with additional peanut butter and chocolate chips, if desired.

Bake for 60-65 minutes or until bread pulls away from edges of pan, is risen and golden brown, and a toothpick inserted comes out with moist crumbs attached.

Cool on a rack for 1 hour, and remove from pan to cool completely prior to slicing.

1 comment:

  1. this looks so good! Sugar plum is one of my favorite food blogs too! :)


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