Peanut Butter Swirl Chocolate Banana Bread, seriously let’s all take a few moments to just think about this. Peanut butter….oh yes. Chocolate, of course, and banana bread…… why didn’t I make this earlier? I came across this recipe last year from one of my favourite blogs Two Peas and Their Pod and have had it on my to make list for what feels like forever. While it may not strictly be the original recipe it only has one difference and that is the addition of a peanut butter swirl. So all credit for this fantastic recipe belongs to Maria @ Two Peas and Their Pod.
Any regular reader of this blog will already know of my complete and utter obsession with all things banana. But banana bread does hold a special place in my heart above all other banana-based recipes. It is so versatile and can have as many variations as your imagination will allow you. I already have plenty on this blog, some with reduced sugar, some with no sugar, some with fruit as an add-in and some with chocolate as an add-in. I even have a chocolate banana bread recipe, but I never think you can have too many banana bread recipes. But I am so happy to be adding this peanut butter swirl chocolate banana bread recipe to the repertoire.
Sweet, moist, chocolaty and the sweet taste of banana in every bite. I rarely use butter in my banana bread, but I wanted to follow the original recipe, and the butter really does add a little richness to this recipe. Butter is a wonderful inclusion in almost any baked good.
So we have cocoa powder in this recipe, which adds such a deep and wonderful chocolate flavour to this bread and chocolate chips. Which add a sweet little crunch to every bite, this peanut butter swirl chocolate banana bread is literally bursting at the seams with chocolate in every single bite.
Because the original recipe didn’t have any peanut butter in it, I just added a simple swirl to the batter once it was made. Giving it a gentle peanut butter aftertaste which is neither overpowering or too in your face. It’s just right. The swirl is just simply a combination of peanut butter and maple syrup, I added the maple syrup so the peanut butter wouldn’t dry out during the baking process. If you don’t have any maple syrup, honey will make a great substitute.
If you wanted a stronger peanut butter flavour you could always substitute some of the chocolate chips for peanut butter chips, if you can buy them easily in your country. Or chop up some peanut butter cups and add them to the batter. It’s a personal preference as to how strong you want your peanut butter flavour. I think this is just the right amount, perfect in every bite.
- 125 grams all-purpose flour (1 cup)
- 50 grams cocoa powder (1/2 cup)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 large brown bananas - mashed
- 50 grams unsalted butter, melted and slightly cooled (1/4 cup)
- 60 millilitres vegetable oil (1/4 cup)
- 150 grams light brown sugar (3/4 cup - packed)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 200 grams semisweet chocolate chips, divided (1 cup)
- 125 grams peanut butter (1/2 cup)
- 3 tablespoons maple syrup or honey
- Preheat your oven to 180C / 350F / Gas mark 4 and either line or lightly grease a 2lb loaf tin, and place to one side.
- In a small mixing bowl, combine the flour, cocoa powder, baking soda and salt then place it aside.
- In a large mixing bowl, add in the mashed bananas and mix them with the melted butter and oil.
- Then add the sugar, egg and vanilla extract and mix until smooth.
- Pour in the dry ingredients and with a gentle hand fold them in together.
- Fold in ⅔rds of the chocolate chips and transfer the batter into your prepared loaf tin.
- Place the peanut butter into a microwavable dish and microwave for 15 seconds. You don't want to heat it up, just make it a little runny. Once that is done mix in the maple syrup then swirl it into the batter of your banana bread.
- Sprinkle the remaining chocolate chips on top and place it into your warm oven.
- I have a very slow oven so it took an hour to bake through but check on your loaf at the 50-minute mark. An inserted pick should come out clean, or with only a few crumbs on it.
- Once baked through, leave your loaf to cool for 15 minutes in the tin. Then gently turn it out onto a wire rack to fully cool down.
- This loaf can be kept in a cool environment in an airtight tin for 5 days. This loaf also freezes well, either freeze it as a whole or cut it up into slices and freeze the individual slices.