Double Chocolate Peanut Butter Banana Bread

by Jennifer // August 12, 2018 // 2354 Comments

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This might sound like a slightly dramatic way to start a blog post, but the story of this banana bread is a story of trauma. TRAUMA I SAY. In fact, my heart rate is elevating right now, as I think back to the evening, just over a week ago, when I made this banana bread. It was a Thursday. I was going to a picnic; there was an outdoor movie night at the neighborhood park. We would bring cheese and crackers, chips and dip. And, of course, a simple loaf of banana bread for a sweet treat, once the sun disappeared behind the horizon and we were well into the plot of the movie. The idea was that we’d eat a little bit of this banana bread, and I’d take the rest with me to New Jersey, where we were headed the following day. The bread would mainly be for my cousin and her fiancé. They were getting married that Saturday. A chocolate peanut butter banana bread would be a nice little treat before the wedding.

Little did I know that when it was time for dessert at our lovely little picnic, after the goat cheese had been spread over all of the mini pita crackers and the guacamole was devoured, that my husband and I would, simply put, lose complete control of our rationality upon trying this banana bread. We lost it. We went crazy. I turned into a feral beast. It was like we hadn’t seen food in months, nay YEARS.

You see, it didn’t start out like that. We each started out with a single slice. One for my brother, one for my sister-in-law, and one for each of us. Nothing crazy. I had my piece, which was moist and chocolaty and had ribbons of creamy peanut butter swirling throughout, and I laid back down on my blanket under the stars to watch Ferris Bueller have his day off. That was tasty, I thought to myself as I snuggled up on the picnic blanket, licking my lips. Karoon was thinking the same thing I think, because we both started whispering to each other about it. I’d never made this recipe before, and holy moly it was good. We both sat up. We located the bread in the darkness. We started scooping the leftover crumbs from our original slices out from the bottom of the loaf pan. I knew what was happening, because I’d been here before. You start by nibbling on the lingering crumbs. Then you use the knife to make a few more crumbs, just from the edges. You’re not having another piece if you’re just evening out the edges, my dad would always reassure us when we were little.

But, before we knew it, we definitely had eaten another piece. And another. The loaf was disappearing. Only unfortunately (or maybe fortunately) for us, we couldn’t even see how much we were eating, since it was pitch black outside, and the giant projector playing the movie was lighting up only our faces, not the emptying pan that used to house an entire banana bread. “Get this goddamn thing away from me,” I finally said, moving the bread away from my spot. “This needs to stop.”

Well, it didn’t stop. I took a nap, missing the end of Ferris Bueller’s Day Off, drove home, let the dog out, took off my makeup and washed my face, and found myself standing next to Karoon at the kitchen counter, hovering over the freaking banana bread, scooping it out of the pan with our HANDS (where were the forks?) wondering why I was doing this to myself and why we couldn’t stop. I realized right then and there that I had to make another banana bread to bring to my cousin the following day. There was too little left of the original dessert to bring to someone’s house without basically being insulting. Was this rock bottom? Because I was the one who made the banana bread in the first place, I knew exactly how much butter and sugar and how many cups of chocolate chips when into this thing that we had just demolished. There were crumbs on my face and cake on the floor. There was peanut butter in my hair.

But, oddly enough, as I stood there in my kitchen the next morning, making the same banana bread that I had eaten almost all of the previous day, I realized that this was not rock bottom. I had baked a dessert that was so good, that almost the entire thing had been consumed by just two people in only one night. I think, instead of rock bottom, this was the top. I’ve reached the pinnacle of banana bread making and I never wanna come down. Check out the recipe below and see for yourselves people.

Chocolate Peanut Butter Banana Bread

Ingredients

1 cup all-purpose flour
1/2 cup dark cocoa powder
1 tsp baking soda
1 tsp salt
3 large ripened bananas
3/4 cup light brown sugar
1/4 cup butter, melted
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
3/4 cup peanut butter chips
1/3 cup creamy peanut butter, melted

Instructions

Grease a 9x5 inch loaf pan with cooking spray and set aside. Heat the oven to 350° F.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set the bowl aside.
In a large bowl with an electric beater, mash the bananas (you can also do this by hand). Add the melted butter and oil, and mix until combined. Mix in the brown sugar, egg and vanilla and stir until smooth.
Slowly add the dry ingredients to the wet ingredients. Fold in the chocolate chips and peanut butter chips, saving a bit of each to sprinkle on the top of the loaf. Pour about half of the batter into the loaf pan and smooth out. Drizzle the melted peanut butter on top of the batter and swirl with a knife. Then pour the other half of the batter on top. Sprinkle the remaining chocolate and peanut butter chips on the top of the batter.
Bake for 60-65 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Let the loaf cool for 15-30 minutes before serving.

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Double Chocolate Peanut Butter Banana Bread

Chocolate Peanut Butter Banana Bread

Ingredients

Instructions

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