This recipe is so amazing! I found it on Twitter. The original link is from a blog named “How Sweet it is”. http://www.yummly.com/recipe/external/Chocolate-peanut-butter-banana-bread-333863 I used 2 1/4 cups of all-purpose flour since I could not find whole wheat pastry flour or peanut flour. I also baked my loaf for 1 1/2 hours instead of the 50 minutes stated. I used the whole 1/2 cup of milk as the batter was super thick, I did not need to add it by tablespoons. This loaf is rich and delicious! I highly recommend you make it if you have some browning bananas that you are about to throw away. Also, did not leave out the turbinado sugar on top, as it adds a nice crunchy layer. 🙂
2 cups whole wheat pastry flour (or all purpose flour)
1/4 cup peanut flour
1 1/4 teaspoons baking powder
1/3 cup cocoa powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup peanut butter
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
4-5 large ripe bananas, mashed
1/2 cup milk (owner of the recipe used vanilla almond milk)
1 cup chocolate chips
raw turbinado sugar for garnish
1. Preheat oven to 350F degrees. Combine flour, baking powder, cocoa, peanut flour, cinnamon and salt in a bowl and set aside.
2. Cream butter and peanut butter in the bowl of an electric mixer. Add sugars and beat until fluffy, about 3 minutes. Add egg and vanilla, mixing until combined. Add bananas and mix. Add dry ingredients slowly, mixing until just combined. Stir in milk, adding more one tablespoon at a time if batter is not wet enough. Fold in chocolate chips.
3. Spray a loaf pan with non-stick spray and pour in batter. Cover the top with course sugar for garnish. Bake for 50 minutes, or until knife inserted comes out clean.