Apparently today is National Banana Lover's Day, so I decided it's the perfect time to share our Chocolate Peanut Butter Banana Bread recipe (or you could call it a loaf cake). This is better than banana bread, in my opinion, because there's also chocolate and peanut butter. I would say this recipe fits somewhere in between breakfast, a snack, and dessert and those are the best kinds of foods in my opinion. Make it this weekend and eat it anytime you want!
Chocolate Peanut Butter Banana Bread
Makes 9 x 5-inch Loaf
1 stick (113 grams) organic salted butter, softened
85 grams (1/4 cup plus 2 tablespoons) organic cane sugar
85 grams (1/4 cup plus 2 tablespoons) organic packed dark brown sugar
1/2 teaspoon organic ground vanilla bean
1/2 teaspoon organic cinnamon
2 organic large bananas
2 organic large eggs
85 grams (1/4 cup plus 1 tablespoons) organic peanut butter
1/2 cup organic heavy whipping cream
142 grams (1 cup) all natural cake flour
43 grams (1/2 cup) organic Dutch cocoa powder
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
142 grams (1 cup) organic powdered sugar, sifted
21 grams (heaping 1 tablespoon) organic peanut butter
3 tablespoons organic milk
Method Preheat oven to 350°F .
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, dark brown sugar, bananas, cinnamon and vanilla bean.
Add the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
Add the peanut butter, and mix just slightly.
In a separate bowl, sift the cocoa and cake flour, then whisk in baking soda and sea salt.
Add in the cake flour mixture and cream, alternating each and beginning and ending with the cake flour. Mix on low until combined. Scrape sides of bowl and mix again on low until combined.
Grease the bottom and sides of 9 x 5-inch loaf pan. Pour the batter into the loaf pan and spread out evenly.
Bake for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean.
Once the loaf has cooled, remove it from the pan.
In a clean mixing bowl with paddle attachment, start the frosting. Add powdered sugar, peanut butter and milk and mix on medium until combined into a smooth frosting.
Drizzle the frosting over the top of the loaf.
Store loaf in an airtight container for up to 7 days.
Gluten Free - Replace the all natural cake flour with 142 grams (3/4 cup plus 2 tablespoons) organic gluten free flour blend.
High Altitude - Bake at 350°F for 55 minutes or until a wooden pick inserted in center comes out clean.