peanut butter & chocolate banana bread

Let me introduce my new best {bread} friend.

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Nothing is more beautiful, or heartwarming, on a dreary morning than a slice of warm banana bread. To me, at least, that is the ideal. Curled up on my couch under a cozy blanket, cup of coffee in one hand and book in the other. That is just perfection.

This bread ranks high atop my list for breakfast comfort foods. As mentioned, I’ve always had a love of banana bread…for as far back as I can remember, my sisters and I would get so excited when our mom would pull out the tattered blue cookbook from our private school to make the always sought after banana bread. As amazing as it was on its own, it would be sent over the top {for me, at least} when she would add in a handful or two of walnuts or pecans, and maybe…just maybe…we’d totally win and get the chocolate chips in there too.

This is somewhat of a more “adult” twist on the classic banana bread. I stumbled across this recipe a few weeks back, making sure to bookmark it because it {obviously} looked delicious and I needed an excuse to make banana bread. We loaded up on bananas during our weekly grocery trip and I let them sit out nice and long to ensure that I got the most flavor out of them; we all know that the more spotty and brown the banana is, the better the final loaf of bread, no?

One of the reasons that I enjoy this bread so much is because the flavors all balance each other out so well. This is definitely less sweet than the banana bread of years past – hence why I lean towards calling it more of an “adult” version. We let the natural sweetness of the overly ripe bananas take center stage, and only add in a scant amount of brown sugar, leaving out white sugar completely.

Rich cocoa powder adds a complex, warm note to the bread. It also lets it take on a gorgeous, espresso color – you won’t see this with your regular banana bread! I also think that on the next go around I may add in a dash or two of espresso powder, just to take the flavor overboard. That is a winning combination in my book; coffee + chocolate = LOVE. And because I’m crazy, I swapped out the chocolate chips in the original recipe for peanut butter. Because….come on…you know that peanut butter, banana, and chocolate is a match made in heaven.

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Peanut Butter & Chocolate Banana Bread

{recipe, adapted slightly, from Smitten Kitchen}

Ingredients:

3 medium-to-large very ripe bananas

1/2 C unsalted butter, melted

3/4 cup  brown sugar {light or dark brown will work just fine!}

1 large egg

1 tsp pure vanilla extract

1 tsp baking soda

1/4 tsp table salt

1/2 tsp. ground cinnamon {optional; I skip it}

1 C  all-purpose flour

1/2 C Dutch-process cocoa powder

1/2 to 1 C. natural, smooth or chunky, peanut butter – adjust to how “peanut buttery” you want your bread to taste {I find it helpful to have it warmed slightly, just so it’s easier to work with}

To Make:

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients {I couldn’t find my sifter, so I just made sure to incorporate very well}. Stir dry and wet ingredients with a spoon until just combined. Fold in the quantity and type of peanut butter you’d like to use.

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Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free.

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Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

The banana bread will keep for up to 4 days at room temperature. I keep mine wrapped in foil. If it lasts longer than that, which is highly doubtful, transfer to the refrigerator.

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16 thoughts on “peanut butter & chocolate banana bread

  1. I love banana bread. Indeed, I just baked a loaf of it myself over the weekend! The idea of adding chocolate definitely elevates the typical banana bread recipe into the ‘special’ category. This looks delicious… I will give it a go myself next time I have overripe bananas in the fruit bowl!

    • I totally agree! Banana bread is a classic in itself, but when we take the time to add those little “extra special” ingredients, it takes it to a completely different level :) definitely let me know what you think of it when you make this one!

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