Peanut Butter Chocolate Swirl Banana Bread

Today I woke up and all over Instagram people are saying it’s World Baking Day. Is that really a thing? Anyway I guess so. The witch has wanted some banana bread. Magically the bananas were ready today. I’m over straight up banana bread, plus if I don’t create something new how can I add it to this growing site. We chatted for a bit and peanut butter and bananas go great together. Peanut butter and chocolate go great together. Chocolate in banana bread is great so shit why not all three. I had some left over chunky peanut butter and figured the peanuts would give a nice texture with their crunch. I didn’t have as much as I wanted but I used it all anyway.

Right now it’s still cooling so I haven’t tasted it. I think we’re probably going to turn a few slices into some french toast later. Also after traveling to Australia they really love their banana bread. I’m not sure why. It’s good but they love it. You can get it in most of the cafes in Sydney.

Last time I made a banana bread I stole the trick of splitting a banana and putting it on top for the visual aspect. I didn’t want to do that again so I decided to swirl some melted peanut butter and chocolate instead. Why just on the top? Screw that. I put in half of the batter and then swirled some there too. Then I added the rest and swirled again. The only weird thing about this is when you go to check whether it’s done with a toothpick you hit that layer in the middle and it doesn’t come out clean. Ehh whatever. I also got to use my new Nordic Ware loaf pan and I’m sure that’s conducting the heat way better than the silicone crap I had before.

Speaking of all of this I need to go remove it from the pan and continue to cool on a wire rack. I’m excited to see how it is. Give it a shot and let me know how yours turns out.

Stay safe and keep your physical distance.

Ingredients

• 1/3 Cup canola oil

• 1/2 Cup sour cream

• 1/2 Cup granulated Sugar

• 1 Cup dark brown sugar (packed)

• 2 Large Eggs - room temp

• 1 teaspoon of vanilla

• 1 teaspoon of baking soda

• 1/2 teaspoon cinnamon

• 1/2 teaspoon of salt

• 2 Cups All Purpose Flour

• 12 ounces of very ripe bananas - look for spots (for best bets weigh this - otherwise a cup of bananas)

• 1 Cup Crunchy Peanut butter

• 1/4 Cup Smooth Peanut butter

• 1 3.2 oz Dark Chocolate bar

• 3/4 Cup large semi sweet chocolate chips

Instructions

1. Preheat the oven to 350 Degrees

2. In a bowl mix the flour, salt, baking soda and cinnamon (set aside)

3. In the bowl of your stand mixer, with the paddle attachment, cream the brown sugar, granulated sugar, sour cream, and oil until fluffy

4. Add the eggs one at a time mixing until incorporated

5. Mix in the vanilla

6. Weigh the bananas and then add them to the bowl. Mix to combine

7. Mix in the 1 Cup of crunchy peanut butter

8. Slow add in the dry ingredients, mixing until combined

9. Add in the semi sweet chocolate chips and mix for 10 seconds

10. Oil and then line a 9x5 in loaf pan with parchment paper. Lightly oil the parchment paper (or risk it, whatever)

11. In 2 separate bowls melt both the dark chocolate bar and the 1/4 cup of creamy peanut butter

12. Pour the half of batter into the loaf pan

13. With a spoon swirl in the chocolate and peanut butter

14. Add the second half of the batter

15. Repeat swirling the melted chocolate and peanut butter

16. Bake for 1 hour. Check with a toothpick to make sure it comes out clean

17. Cool in pan on rack and then using the parchment paper lift the loaf out to continue to cool on rack

18. Take awesome pictures, post to IG, and enjoy your new banana bread creation

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