Word on the street is that I post quite a few recipes featuring peanut butter.
You might not have noticed them all, but this one stands out. It combines three of the best flavors known to humankind: chocolate, peanut butter and banana.
This loaf is only narrowly beaten by bacon-and-chocolate in terms of surprising perfection. It’s a banana bread to end all banana breads.
The recipe uses whole wheat pastry flour and brown sugar, which gives the bread a satisfyingly dense texture and a warm, caramel note. Don’t be fooled — this is a treat you’ll happily eat by the thick slice.
I like to slice it thick — one generous slice feels like the right share. If you add turbinado sugar to the top before baking, the crust becomes beautifully crunchy and almost irresistible. I may have sampled the top of the loaf more than once while photographing it.
This loaf turned out perfectly dense and moist with a balanced sweetness. Using whole wheat pastry flour gives it body without heaviness. It’s a versatile, crowd-pleasing quick bread that’s great for breakfast, a snack or dessert.
Chocolate Peanut Butter Banana Bread
Makes one loaf
- 1/2 cup butter, at room temperature
- 1/2 cup peanut butter
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 4–5 large ripe bananas, mashed
- 2 cups whole wheat pastry flour (or all-purpose flour)
- 1/3 cup cocoa powder
- 1/4 cup peanut flour (optional)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup milk (I used vanilla almond milk; any kind will work)
- 1 cup chocolate chips
- Raw turbinado sugar for garnish
Instructions
Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, cocoa powder, peanut flour (if using), cinnamon and salt; set aside.
In the bowl of an electric mixer, cream the butter and peanut butter until smooth. Add both sugars and beat until light and fluffy, about three minutes. Mix in the egg and vanilla until combined, then stir in the mashed bananas.
Add the dry ingredients to the banana mixture gradually, mixing just until combined. Stir in the milk; if the batter seems too thick, add additional milk one tablespoon at a time until the batter has a moist but scoopable consistency. Fold in the chocolate chips.
Spray a loaf pan with nonstick spray or line it with parchment, then pour in the batter. Sprinkle the top with turbinado sugar for a crunchy finish. Bake for about 50 minutes, or until a knife or toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Serve thick slices for maximum enjoyment — and don’t be surprised if everyone reaches for the crunchy sugary top first.
What can I say? I like peanut butter with my peanut butter — and chocolate and banana make everything better.