chocolate swirled peanut butter banana bread

I’m pretty sure I’ve talked before about my daily banana obsession and I’m afraid to report, my friends, that it has gotten even worse.  I have taken a habit to not only eating at least one banana a day, but to hoarding bananas.  Every trip to the grocery store I must add a bunch of bananas to my basket, no matter how many bananas I have hanging on my banana hook at home.  I just always figure, I can never have too many bananas.  There is no such thing in my mind!  

Marc doesn’t quite agree with this.  But he has had a bad experience as a result of my banana hoarding.  A few months ago I forgot about a bunch of bananas in a plastic sack hanging on a chair in the corner of his tiny kitchen (where things can get lost easily!).  Not only did I forget about them, but I left them there while I traveled to the Dominican Republic for a MONTH.  Luckily Marc found them before I got home, but unluckily it wasn’t for about three weeks at which point they had basically ripened beyond any imaginable form and had become syrupy banana mush.  Oops.  

So I guess his grudge against my banana hoarding is understandable, but I can’t help it.  It’s beyond my control.  Plus, it means that some bananas get so ripe that I get to make out of this world yummy bread that combines peanut butter(food-that-does-no-wrong), chocolate (hello gorgeous!), bananas(yesssss!), and more chocolate(not even kidding!).  

This recipe does involve a little more work than your typical banana bread but this means that it has a swirl of chocolate in it, which is totally worth it.  I seriously couldn’t get enough of this bread.  I ate it for breakfast.  I ate it with my lunch.  I ate it to fuel for a long run.  I ate it as a snack.  I made sure I cut it lop-sided so I could cut it off in slivers to make it “even.”  I basically ate the whole loaf.  So be like me and hoard bananas, then make this bread.  It won’t disappoint.  

Chocolate Swirled Peanut Butter Banana Bread
from Piece of Cake 


1/4 cup sugar
1/4 cup unsweetened cocoa powder
1/4 cup corn syrup
1/4 cup hot water
1/8 tsp salt
2 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp salt
1/3 cup creamy peanut butter
4 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/4 cup light brown sugar
2 large eggs
1 cup (about 2 large) mashed ripe banana
1/4 cup sour cream or greek yogurt
1 tsp pure vanilla extract
2/3 cup semi-sweet chocolate chips


Directions:


Preheat oven to 350 degrees F.  Spray 9×5″ loaf pan with cooking spray and line with an 8″ (approximately) strip of parchment paper.  This will create a sleeve to make removing the loaf easier.


To make chocolate syrup: whisk together sugar, cocoa powder, corn syrup, water, and salt in small pot.  Set over medium-high heat and bring to just a simmer.  Stir occasionally until the syrup is smooth.  remove from heat and set aside to cool.


To make bread: In a medium bowl, whisk together flour, baking soda, and salt.  Set aside.


In large bowl with an electric mixer, beat together peanut butter and butter until creamy.  Add the sugars and beat until light and fluffy, 2-3 minutes.  Beat in eggs one at a time, scraping down the bowl after each egg.


In a small bowl, whisk together the mashed bananas, sour cream/yogurt and vanilla.  Beat into butter mixture.  Reduce mixer speed to low and stir in dry ingredients until just a few streaks of flour remain.  Stop the mixer and add the chocolate chips, gently folding the batter until everything is incorporated.


Transfer about 1/3 of the batter to a medium bowl.  Add the chocolate syrup to the medium bowl and stir until well-blended.


Spread half of the banana batter into the bottom of the prepared pan.  Top with half of the chocolate batter.  Use a spoon to swirl the batter.  Repeat with second half of both batters.


Bake in preheated oven until a toothpick comes with a few moist crumbs, about 65-75 minutes.  Cool in pan for 15 minutes, then remove loaf from pan to cool completing on a wire cooling rack.  Cut into slices and enjoy!!

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