Chocolate Peanut Butter Banana Bread
User Reviews
5
Chocolate Peanut Butter Banana Bread
Description
The Chocolate Peanut Butter Banana Bread blends all-purpose flour, cocoa powder, baking soda, and mashed overripe bananas to form a rich, dense loaf. Butter and sugar creamed together provide a moist base, enhanced by vanilla extract and buttermilk for tenderness. Incorporating peanut butter chips into the batter adds bursts of creamy nutty flavor, while a peanut butter crumble topping adds a pleasant textural contrast once baked. Baking is done until a toothpick comes out clean, ensuring the crumb sets properly without excess moisture. The bread has a balanced sweetness with chocolate and peanut butter as key flavors.
This bread pairs well with breakfast beverages or as a sweet snack. It can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week. Freezing extends storage for up to three months, with thawing recommended a few hours prior to serving.
Adjustments include extending baking time if the center remains gooey, substituting peanut butter chips with alternative chips by modifying the crumble, and adding salt if using unsalted butter to maintain flavor balance.
Ingredients
Peanut Butter Crumble
- 3 TBS granulated sugar
- 2 TBS all-purpose flour
- 1 TBS butter softened, salted
- 1 TBS peanut butter creamy
Bread Batter
- 1 ¼ cups all-purpose flour
- ⅓ cup cocoa powder (unsweetened)
- 1 tsp baking soda
- 6 TBS butter softened, salted
- 1 cup granulated sugar
- 1 large egg (beaten)
- 1 tsp vanilla extract
- ½ cup buttermilk
- 2 medium banana 80z/230g, overripe
- 1 cup peanut butter chips
Instructions
Crumble
- Cream together all the ingredients for the crumble until it is smooth.
Bread
- Whisk together the flour, cocoa, and baking soda for the batter and set it aside.
- Cream butter and sugar together until smooth, then add the egg and beat for about 1 minute, scrape the sides and bottom of the bowl, then mix until light and fluffy.
- Add vanilla, mashed bananas, mix and then slowly add the buttermilk and mix until combined.
- Add dry ingredients a little at a time and mix well, then fold in the peanut butter chips.
- Pour the batter into the prepared loaf pan and top with the crumble mixture.
- Bake for 55-60 minutes, or until a toothpick comes out clean in the center.
- Allow bread to cool in the pan for about 15 minutes, then carefully run a knife around the sides of the loaf pan and turn loaf out onto a wire rack to cool completely.
Notes
- Bake a few minutes longer if the loaf’s center is still gooey when tested with a toothpick.
- You can omit peanut butter by replacing peanut butter chips with other chips and adjusting crumble butter quantity accordingly.
- When using unsalted butter in the batter, add ½ teaspoon salt to the flour mix to balance sweetness.
- Store the bread in an airtight container at room temperature for up to three days or refrigerate for up to seven days.
- Freeze the bread for up to three months and thaw a few hours before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 167mg | 7% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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