This tender Chocolate Peanut Butter Banana Bread bakes up for a great snack, dessert, or breakfast while being lower in sugar and full of whole grains. For an illustration of the steps, refer to the blog post.
Preheat oven to 350 (365 degrees if at high altitude) degrees and spray your 8 x 4-inch loan pan with non-stick cooking spray.
Cream the peanut butter, butter, and sugars together in a mixing bowl until combined.
Add 2 eggs and vanilla to the creamed mixture and mix on medium-low speed until combined.
Add the three bananas to the bowl (there's no need to mash them ahead of time). Mix in on low speed until the batter is smooth.
Add the flour, salt, baking soda, & baking powder to the mixing bowl. Slowly blend in until no streaks of flour remain.
In a small microwave-safe bowl, melt ½ cup of the chocolate chips on 20-30% heat for 1.5-2 minutes, mixing the chips every 30 seconds, or until the chocolate is melted and smooth.
Scoop half of the batter into the small bowl. Stir in the melted chocolate and cocoa powder until combined.
Alternate layering in ¾ cups of the peanut butter batter and chocolate batter into the prepared baking tin.
Run a butter knife through the batter, snaking it from one end of the pan to the other about 4-5 times.
Sprinkle the batter with the remaining chocolate chips. Bake for 60-65 minutes, or until a knife inserted into the center comes out without any streaks of batter on it. Cool on a wire cooling rack until cool to the touch. Slice and serve!
Notes
1. This bread will keep in an airtight Ziploc bag for 3-5 days in the refrigerator or up to 2 months in the freezer. Just use a freezer safe bag and slice the bread before freezing. 2. Use a kitchen scale to weigh the flour for the most accurate results. They're super affordable on Amazon and 100% worth it. It's totally changed my baking game. Otherwise, make sure to scoop the flour into measuring cups, instead of scooping the measuring cup directly into the flour when measuring.