Chocolate Peanut Butter Banana Bread

Ripe bananas are my friend, it means that I get to make banana bread!  This time I didn't want to make just regular banana bread so I found this recipe.  This is one of the best combos - chocolate, peanut butter, and banana!  I love that the bread is marbled.  This is an easy recipe and I highly recommend you try it!  In the original recipe, it calls for peanut butter chips but I didn't have any so I used white chocolate chips just in the batter and used only chocolate chips on the top.   I think the peanut butter chips would have been really good, so if you have them, use them!

Chocolate Peanut Butter Banana Bread - Adapted from Sugar Plum Blog

Yield: 1 Loaf Cake

Ingredients:

2 1/3 Cup Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/3 Cup Chocolate Chips

1/3 Cup Peanut Butter Chips or I used White Chocolate

3 Medium Bananas, very ripe and mashed

3/4 Cup Peanut Butter

1/2 Cup Sugar

1/2 Cup Brown Sugar, packed

2 Eggs

1 1/2 Teaspoon Vanilla

1/2 Cup Milk

1/4 Cup Unsweetened Cocoa Powder

Directions:

1. Preheat oven to 350 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.  
3. 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.  
4. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until well combined - about 2 minutes. 
5. 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.  
6. 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.
7. 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.  
8. Cool on a wire rack for 30 hour; run a knife around outer edges and invert onto wire rack to cool completely before slicing.
9. Enjoy!

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