Marbled Chocolate Peanut Butter Banana Bread
The Marbled Chocolate Peanut Butter Banana Bread recipe is a tasty, fun variation on my traditional Banana bread - and it's easy to make, too!
Servings: 8 Servings - 1 loaf
Calories: 294kcal
Equipment
- 1 1 Loaf Pan
- Parchment Paper Optional
Ingredients
- 3 Large Bananas Mashed*
- 1 cup Granulated Sugar
- ⅓ cup Peanut Butter melted
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 ½ cups All-Purpose flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ cup Cocoa Powder
- Chopped Peanuts, Peanut Butter Chips and/or Chocolate chips optional **
Instructions
- Preheat oven to 350 F. Grease 1 loaf tin, line with parchment paper if you'd like.
- In a large mixing bowl, mash bananas and sugar until almost smooth.
- Add peanut butter, egg, and vanilla to the banana mixture, and mix well to combine.
- In a separate small bowl, combine flour, baking soda, and salt.
- Add the flour mixture to the wet ingredients mixture, along with any peanuts/chocolate chips if you’ll be using them.Mix just until everything is well combined - don’t overbeat it!
- Scoop about ⅓ of the batter back into the bowl you used for the dry ingredients. Add the cocoa powder, along with 1 tablespoon of warm water. Mix just until combined.
- Use two spoons to add both batters to the prepared pan, alternating between the two.Run a knife through the batter - side to side and back and forth - to marble the batters.
- f you’d like, you can sprinkle the top of the loaf with a little bit of extra chocolate chips or chopped peanuts.
- Bake for about 1 hour 20 minutes, or until crust is a rich golden brown, and knife inserted into middle of loaf comes out clean.
- For best results, let the bread cool a bit before cutting. Placing the pan on a wire rack can help speed up cooling a little.
- Once cooled to room temperature, leftover peanut butter banana bread can be wrapped in plastic wrap - or put in an airtight container - and stored in the fridge for several days.It’ll be fine to eat after several days, it just might not taste as fresh.
Notes
* Use VERY ripe bananas. If you have bananas that are perfectly (over!) ripe for banana bread, but need to hold off on actually making it… just toss them in the freezer for a few hours. The peel will go black, the the bananas will be perfect!
** Use ½ – 1 cup of peanuts, or ½ cup each of peanuts and chocolate chips. Have fun with it!
Nutrition
Calories: 294kcal | Carbohydrates: 55g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 337mg | Potassium: 253mg | Fiber: 2g | Sugar: 32g | Vitamin A: 58IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
