Chocolate Peanut Butter Banana Bread

Michael Symon
Servings: 1
1 to 2 hr
Part 1 of 2

Don't throw away those over-ripe bananas! Michael's easy-to-make banana bread is great way to use up your old fruit.

  • Ingredients
  • step-by-step directions
Chocolate Peanut Butter Banana Bread
  • 6 tablespoons unsalted butter
  • 1 tablespoon instant espresso powder
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 4-5 over-ripe bananas (about 2 cups mashed)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 whole egg (plus 2 eggs whites, whisked together)
  • 1/4 cup peanut butter
  • 1/2 cup semisweet chocolate (melted)
  • Preheat your oven to 350°F.
  • Place a small sauce pot over medium heat. Add the butter and cook for 2 minutes, swirling occasionally until the butter is light golden brown and nutty smelling. Remove from the heat and whisk in the espresso powder then transfer to a bowl to cool slightly.
  • In a large mixing bowl sift together the flour, baking soda, baking powder, salt and cinnamon.
  • In another mixing bowl whisk together the bananas, sugars, and eggs. Add the dry mixture to the wet mixture and whisk to thoroughly combine. Fold in the peanut butter.
  • Spray a loaf pan with cooking spray, pour batter into pan and drizzle the melted chocolate over the top of the batter. Using a toothpick of knife, drag the chocolate throughout the batter creating swirls. Bake for a 1 hour to a 1 hour 15 minutes, until a toothpick inserted in the center comes out clean.
  • Remove from the oven and cool in the pan for 10 minutes before loosening the edges and turning out on to a cooling rack. Cool completely then slice and serve.
  • Tips
    - Use up ripening bananas for delicious banana bread!
    - Take out the peanut butter or chocolate for a great banana bread base recipe.
    - Spread softened, unsalted butter and sea salt on top!
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