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Double Chocolate Peanut Butter Chip Banana Bread

Most normal people would look at a recipe for double chocolate banana bread and think, “hey, that sounds pretty amazing!”

Double Chocolate Peanut Butter Chip Banana Bread done

But as we all know, I’m not normal.  So my first thought was, “You know what would make this so much better? Peanut butter chips!”

(weirdly, this is a fairly normal question/answer I have with myself…)

double chocolate peanut butter chip banana bread chips

Healthy?  Nah.  But amazing?  You betcha.

Double Chocolate Peanut Butter Chip Banana Bread slice

This is super moist, almost fudgy, and the peanut butter chips take this to a whole new level.  It’s not unhealthy (in fact, most of it’s not bad for you at all), but the peanut butter chips take this over the edge into dessert territory and up the calories and sugar quite a bit.  Totally worth it in my world, though.  

double chocolate peanut butter chip banana bread wet ingredients

Heat your oven to 350°F.  Butter a 9×5-inch loaf pan, or spray it with a non-stick baking spray.

Mash the bananas in the bottom of a large bowl and whisk in the melted butter, brown sugar, egg, and vanilla.

double chocolate peanut butter chip banana bread cocoa

Add the flour, cocoa powder, baking soda, and salt to the wet ingredients.  You don’t need to do anything fancy, but you should sift the cocoa if yours is too lumpy.  Gently stir together the dry and wet ingredients with a spoon until just combined, some lumps (particularly banana lumps) are fine.

double chocolate peanut butter chip banana bread chips 2

Then stir in the chocolate chips and peanut butter chips.  That’s the best part.  Peanut butter chips make everything better.

double chocolate peanut butter chip banana bread ready to bake

Double Chocolate Peanut Butter Chip Banana Bread baked

Pour into the prepared pan and smooth until evenly distributed.  Bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free (melted chocolate on your toothpick is normal).

Double Chocolate Peanut Butter Chip Banana Bread slice2

Cool in the pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack.  Serve warm or at room temperature.  It will keep for up to 4 days at room temperature, I wrap mine in foil.  But it wouldn’t hurt to refrigerate so it doesn’t go funky.

Double Chocolate Peanut Butter Chip Banana Bread

Do you agree that the peanut butter chips are totally worth the healthy trade-off??

Double Chocolate Peanut Butter Chip Banana Bread

  • 3 medium-to-large very ripe bananas
  • 1/2 cup of unsalted butter, melted
  • 3/4 cup of brown sugar (either light or dark)
  • 1 large egg
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of table salt
  • 1 cup of all-purpose flour; I used part white whole wheat
  • 1/2 cup of Dutch-process cocoa powder
  • 1 cup (about 6 ounces) of dark chocolate chunks or chips
  • 1/2 cup of peanut butter chips

Heat your oven to 350°F.  Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash the bananas in the bottom of a large bowl.  Whisk in the melted butter, brown sugar, egg, and vanilla.  Add the flour, cocoa powder, baking soda, and salt (sift the cocoa if yours is lumpy).  Gently stir the dry and wet ingredients with a spoon until just combined, lumps are fine.  Then stir in the chocolate chips and peanut butter chips.

Pour into the prepared pan and smooth until evenly distributed.  Bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free (melted chocolate on your toothpick is normal).

Cool in the pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack.  Serve warm or at room temperature.  It will keep for up to 4 days at room temperature, I wrap mine in foil.  But it wouldn’t hurt to refrigerate so it doesn’t go funky.

Original recipe from Smitten Kitchen

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