Not that anyone ever enjoys throwing away bad food, but Jim really hates it. That being said, he’ll eat things past their prime simply to avoid throwing them away, where I will feel badly while throwing food away, but not badly enough to waste the calories on a substandard snack. It is because of this that I’ve had to remind him more than a few times that there is no need for him to eat the bad bananas; I can make banana bread with them. We recently had this conversation, yet again, while I was filing through my latest batch of Google Reader entries when I found this recipe on Sugar Plum‘s blog and knew that I had found my current batch of over ripe banana’s future incarnation. Chocolate, Peanut Butter, and Banana all in one baked treat? How could you go wrong? I do wish I would have marbled the batters a little more, but I’ll know for next time, and the overall result is still really tasty.
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup semi or dark chocolate chips
- 1/3 cup peanut butter chips
- 2 medium bananas, mashed
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- Preheat oven to 350 degrees F. Butter and flour a 9-inch loaf pan.
- In a medium bowl, sift together flour, baking powder, baking soda and salt; whisk in chocolate and peanut butter chips until combined. In a large mixing bowl, using a mixer on medium speed, beat together banana and peanut butter until creamy, about 1 minute; beat in granulated sugar and brown sugar until creamy, about 1 minute. Beat in eggs and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until well combined – about 2 minutes.
- Divide half of the batter into medium bowl; sift in cocoa powder, and beat until combined. Alternate spoonfuls of banana batter and chocolate batter into the pan. When all the batter is in the pan, swirl a knife sparingly through the batters to marble them. Sprinkle with additional chocolate and peanut butter chips, if desired.
- Bake for 60-65 minutes or until bread pulls away from pan, is well risen, deep golden brown, and a toothpick inserted comes out with moist crumbs attached. Cool on a wire rack for 1 hour; run a knife around outer edges and invert onto wire rack to cool completely before slicing.