Classic banana bread kicked up a notch with chocolate and peanut butter.
- 2 Bananas (ripe, puréed )
- 1 C Bread Flour (*or all purpose)
- 1/2 C Cocoa Powder (Dutch Process)
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 C Unsalted Butter (melted)
- 3/4 C Granulated Sugar
- 1 Lg Egg (+ 1 yolk)
- 1 tsp Vanilla
- 1/4 C Greek Yogurt (plain)
- 1/4 C Peanut Butter
- 1/2 C Chocolate Chips (+ more for topping)
- Preheat oven to 350°
- Puree bananas in blender or food processor until smooth. Set aside.
- Whisk bread flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Add cooled, melted butter to a stand mixer with a paddle attachment and begin to mix.
- Add sugar to the butter and mix until combined
- Add egg and egg yolk. Mix to combine.
- Add vanilla , yogurt and peanut butter. Mix to combine.
- Add dry ingredients 1/2 at a time and mix just until flour is incorporated, being careful not to overmix.
- Stir in bananas and chocolate chips and pour into prepared loaf pan.
- Sprinkle top with extra chocolate chips.
- Bake for 50-55 minutes, or until a toothpick comes out mostly clean, with a few moist crumbs.
*I use dutch process cocoa powder in this recipe. It is what gives the banana bread that deep chocolate brown color, and a smoother flavor than traditional baking cocoa powder would.
*The bread flour in the recipe gives the bread a chewy factor that I love in banana bread. All purpose is a totally fine substitution and would be delicious as well!