Chocolate chip peanut butter banana swirl bread 🤩
Overripe bananas just sit on my counter begging to be used in a delicious baked loaf of gooey goodness. I had a couple that have been taunting me for days. I couldn’t resist any longer and did the only logical thing: I whipped up a loaf of banana bread. I was feeling a little experimental today so I used my go-to base recipe and added peanut butter and a chocolate swirl. I had some discard and figured I’d throw some of that in too. I got an excellent rise from this loaf and a beautifully fluffy inside with a nice crust outside. Of course, we cut it almost immediately, and I’m happy to conclude the experiment was a success. We will be adding this to the rotation for sure! Recipe below!
Dry
1 3/4 cup flour (I use white)
1 tsp baking soda
Sprinkle cinnamon (this is optional, I love cinnamon so I add a hefty dash or 5)
Pinch salt
Add ins
1/2 - 1 cup chocolate chips
1/2 cup cocoa powder
Wet
3 mashed bananas
2 eggs
1/2 cup applesauce
1/2-1 cup discard (this is also optional)
1/2 cup peanut butter
1/2 cup milk (you might use more or less depending on how smooth your batter is)
Mash the bananas and whisk the additional wet ingredients in a bowl.
Whisk the dry ingredients in a separate bowl.
Combine the wet and dry ingredients. Mix well until all the flour is incorporated.
Stir in the chocolate chips. Pour half the batter into a prepared loaf pan. Add the cocoa powder to the other half and stir until combined. You may have to add some milk to this if it’s too dry. Pour the chocolate batter on top of the batter already in the loaf pan. Use a knife to make swirls throughout the batter. Sprinkle with chocolate chips. Bake on 350 for about an hour. check for doneness before removing and let bake a bit longer if a toothpick is not coming out clean. This *is* best if you let it cool for a bit before slicing. Or, if you’re like us, slice immediately and eat with a fork. Happy baking!
If you love experimenting in the kitchen with classic recipes, adding peanut butter and a chocolate swirl to banana bread is a fantastic way to create a moist, flavorful loaf bursting with richness and texture. Overripe bananas not only add natural sweetness but also contribute to the bread's moist and tender crumb, making it ideal for a cozy breakfast or snack. The chocolate swirl technique involves dividing the batter into two portions—one mixed with cocoa powder and the other plain—and gently swirling them together in the loaf pan before baking. This not only creates attractive marbling but also delights your taste buds with alternating bursts of chocolate and banana flavor. Using chocolate chips enhances the experience further by adding delightful pockets of melted chocolate throughout the loaf. Incorporating peanut butter helps to deepen the flavor profile while providing a creamy texture that perfectly complements the sweetness of bananas and chocolate. The balance of wet ingredients like mashed bananas, eggs, applesauce, and milk ensures the batter remains smooth and the loaf rises well. Optional sourdough discard can be used to introduce subtle tang and further tenderness to the bread. For best results, use white flour as the base and a dash of cinnamon if you enjoy a warm spice note in your baked goods. Baking at 350°F for about an hour, or until a toothpick comes out clean, lets the loaf develop a crusty exterior while keeping the inside fluffy and soft. While the bread tastes incredibly tempting straight from the oven, allowing it to cool slightly improves slicing and texture. This recipe is flexible and encourages creativity. You can adjust chocolate chips quantity based on your sweet tooth, substitute milk with almond or oat milk for dairy-free options, or enhance it with nuts for extra crunch. Sharing this homemade treat can bring joy to family and friends, so keep it handy whenever those overripe bananas start piling up. Happy baking and enjoy your delicious, chocolate chip peanut butter banana swirl bread!
