Chocolate Peanut Butter Banana Bread is moist and delicious!
Recipe by Mimi Council.
Chocolate Peanut Butter Banana Bread
Makes 8 1/2 x 4 1/2-inch Loaf
Batter
1/2 cup (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, room temperature
85 grams (1/4 cup plus 1 tablespoons) organic peanut butter
1/2 cup organic heavy whipping cream, room temperature
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
Glaze
142 grams (1 cup) organic powdered sugar, sifted
21 grams (heaping 1 tablespoon) organic peanut butter
3 tablespoons organic milk
Method Preheat the oven to 350°F. Line a 8 1/2 x 4 1/2-inch loaf pan (1 pound loaf pan) with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane 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 powder 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 8 1/2 x 4 1/2-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.
To make the glaze: In a clean mixing bowl with paddle attachment, add the 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.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!