Prep Time 20 minutes Cook Time 45-60 minutes
I saw a recipe like this floating around the internet this week, and because I had bananas getting brown on my counter, I eagerly dove in.
But when I actually looked at the recipe, it called for a specific brand of chocolate peanut butter, which I didn't have and didn't want to buy. So I just made my own with some chocolate chips and peanut butter, melted in the microwave.
Sadly, when I made the first batch, the banana bread itself was pretty subpar (even my chocaholic three-year-old, ate a slice, asked for another, and then after one bite said, "Actually, I don't really want any of this").
So, I used my own go-to banana bread recipe instead, and added the chocolate and peanut butter swirl to that (much better) bread instead.
by Janssen Bradshaw
What you'll need
- 1/4 cup peanut butter (creamy or crunchy)
- 1/4 cup chocolate chips (any variety), plus extra for sprinkling on top
- 6 Tablespoons unsalted butter, softened
- 2/3 cup sugar
- 1 egg
- 2 ripe bananas, mashed
- 1 teaspoon lemon juice
- 2 teaspoons vanilla
- 4 teaspoons water
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
How to make it
- Preheat oven to 350 degrees. Grease a standard-size loaf pan (or three mini loaf pans) and set aside.
- In a microwave-safe bowl, combine the peanut butter and 1/4 cup chocolate chips, and cook for about 1 minute on high heat, stopping to stir every 20 seconds. Mix until completely combined and set aside.
- In a stand mixer, beat the butter and sugar together on medium speed for 2-3 minutes, until fluffy and light. Add the egg and beat another 2 minutes. Mix in the bananas, lemon juice, vanilla, and water, stirring until combined.
- Pour the flour, baking powder, and salt on top of the wet ingredients, and mix until just combined.
- Pour half the batter into the bottom of the loaf pan, then layer the chocolate/peanut butter mixture on top of it (try not to let it touch the sides of the pan). Pour the remaining batter on top, then use a knife to gently swirl the layers. Sprinkle the extra chocolate chips on the top and bake for 45-60 minutes, or until a toothpick comes out cleanly (it might have some chocolate on it, but it shouldn't have banana bread batter on it). Let cool for 20 minutes, then remove from pans. Enjoy!
