Chocolate Peanut Butter Banana Bread

I can’t take full credit for this recipe. I was having a peanut butter and banana bread craving and I decided to google to see what combinations people tried. During my extensive search, I came across chocolate peanut butter banana bread.

Mind = blown.

Every single ingredient marries so well, peanut butter and chocolate, peanut butter and bananas, chocolate and bananas. DUDE! I was drooling looking at these pictures.

MUST…HAVE…NOW!

It was everything I’ve dreamt about, can I get a fatgirl? It was also surprisingly easy. The name sounds really intimidating but nope, EASY PEASY LEMON SQUEAZY. I’m almost 100% certain you have these ingredients in your pantry.

I got this recipe from bromabakery.com . I didn’t change much except that I made it eggless because I’m fasting, and a few little adjustments in the measurements.

The only thing with this recipe is that I found it had more of a cake finish than an actual bread but it was still yummy.

Small note about the vanilla that I use, I absolutely ADORE it. It is from the brand Los Cinco Soles. I got this in Mexico and it is wonderful. The vanilla is really potent but in a really good way. The smell alone is like heaven in a bottle. I’ve been using this vanilla for a few months and it has truly made a difference in my baking.

INGREDIENTS

  • 1 cup all-purpose flour
  • 1/2 cup cocoa, I like the Richmond Hill and Cadbury brands
  • 1/3 cup peanut butter, the smooth and creamy one, melted
  • 3/4 cups sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup mashed ripe bananas
  • 1/2 cup vegetable oil
  • 2 eggs (I made a substitute – 1tsp baking soda and 1 tsp apple cider vinegar per egg)
  • 1 tsp vanilla
  • 1 banana, sliced
    For Drizzle
  • 3 Tbsp creamy peanut butter, melted
  • 3 Tbsp Nutella, melted

    For Greasing Pan
  • Cookeen margarine
  • Wax paper

 

METHOD

  1. Mix together the melted peanut butter, sugar, mashed bananas, vegetable oil





  2. Mix apple cider vinegar and baking soda (if making this eggless). It bubbles and it’s really cool to see (I was too slow to get the pictures)

  3. Add egg replacer to mixture and stir well
  4. Stir in cocoa, baking powder, baking soda, salt and vanilla

  5. Add flour

  6. Grease a loaf pan and line it with wax paper. Preheat oven to 350°
  7. Pour mixture into pan
  8. Slice banana and place slices in the centre of mixture

  9. Bake for 1 hour and 10 minutes (that’s how long it took mine) or until a knife inserted in the centre of load comes out clean
  10. Allow to cool


    (It looks SO ugly here)
  11. Melt Nutella and peanut butter in microwave for about 30 seconds each, until runny
  12. Using a spoon, drizzle Nutella and peanut butter over bread
  13. Serve

PS My bananas sunk for some reason but I think if you use eggs, this won’t happen.

Comments

  1. Bling on my Ring says:

    This looks extremely YUMMY!

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