Hi, guys! How was your Thanksgiving? For me taking five days off of blogging felt so weird. I just couldn’t bring myself to inundate you all with a dessert recipe after turkey day. The last thing anyone wants is to look at pictures of food after the biggest feast day of the year. But alas, it is Monday and I hope everyone’s stomachs have shrunk back to normal size so you can start looking at baked goods again.
So let’s talk about the deep fried turkey I mentioned last week. Alex’s dad bought an 18-pound free-range, organic turkey. Alex and his dad brined it the night before, then the three of us deep fried it in the falling snow. OK more like they deep fried it and I stood there with a beer. But whatever.
I just have to show you pictures. It was too funny. Look:
Handsome man rigging the pully system. I wasn’t kidding about the beer at the bottom.
This is the peek from behind a door shot. But with a ladder. And a dead bird.
Aaaand it’s ready!
So that happened. It turned out amazingly. I highly recommend. The coolest part is that it only took 50 minutes to cook the 18-pound turkey! I’m totally down to do it again. It was so much fun. Let me know who’s interested and I’ll come to your house and teach you the ways.
Now onto this peanut butter chocolate banana bread loaf! It was spectacular. Moist, flavorful, and oh so pretty to look at! It’s a one bowl wonder, too. No muss, no fuss. The cocoa powder makes it extra soft, and the peanut butter gives it an added richness that’s just perfect for colder weather days.
Plus, it has bananas in it, which means it’s healthy, right?
Is butter a carb?
Tips for making this chocolate peanut butter banana bread
Melt the peanut butter before adding it to the batter—Peanut butter is notoriously hard to stir. The solution? Melt it! Just pop the peanut butter into the microwave for 30 seconds, or until it’s fairly liquid-y and easy to stir.
Use overripe bananas—The trick to making a sweet, flavorful banana bread is to use overripe (even brown) bananas. Please please please do NOT use green bananas in this peanut butter chocolate banana bread recipe. That would taste sad.
Avoid natural peanut butter—You could probably get away with using natural peanut butter in the actual banana bread, but it’s impossible to drizzle that stuff on top of the bread. I used Skippy peanut butter for the drizzle, and it melted down perfectly. (Which should probably tell me something about the quality of the peanut butter…).
Decorate with sliced bananas—Admittedly, this has nothing to do with how the banana bread bakes, and everything to do with presentation. Either top the banana bread with sliced banana rings or cut the banana into strips lengthwise and lay the long strips on top of the bread that way. Either way, it’ll look and taste beautiful!
And check out a video of the bread in the making:
Peanut butter chocolate banana bread is a crowd-pleasing winter treat. This bread is a powerhouse of flavor that'll have you coming back for a second slice!
For the bread:
- 1 cup all-purpose flour
- 1/2 cup cocoa
- 1/3 cup peanut butter, slightly melted
- 3/4 cups sugar
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup mashed bananas
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- banana slices (optional)
For the peanut butter drizzle:
- 3 tablespoons creamy peanut butter*
- Preheat oven to 350°F. Line a large loaf pan with parchment paper. Set aside.
- In a large bowl, mix together the slightly melted peanut butter, sugar, mashed bananas, vegetable oil, and eggs. After mixing, stir in cocoa, baking powder & soda, salt, and vanilla. Stir in flour last.
- Pour into loaf pan and top with thinly sliced banana pieces. I used ½ a banana for this part. Bake for roughly 55 minutes, until a knife inserted in the center of the loaf comes out clean. Cool on a wire rack for 20 minutes.
- Once the loaf has cooled slightly, top with peanut butter. Melt in a microwave-safe bowl for 30 seconds, then stir. It should become creamy and slightly runny. Depending on your microwave, heat for an additional 15 seconds. Drizzle over loaf. Serve!
*Don't use natural peanut butter for the drizzle. I used Skippy and it worked perfectly!
More chocolate peanut butter desserts from Broma Bakery:
Elvis Popsicles (Peanut Butter, Chocolate, & Banana!)