Chocolate-Peanut Butter-Marbled Banana Bread


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



  1. Preheat oven to 350 degrees F. Butter and flour a 9-inch loaf pan.
  2. 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.
  3. 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.
  4. 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.

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