Chocolate peanut butter banana bread is a healthy breakfast option.
6 tablespoons unsalted butter
1 tablespoon instant espresso powder
1 3/4 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
4-5 over-ripe bananas (about 2 cups mashed)
1/2 cup sugar
1/2 cup brown sugar
1 whole egg (plus 2 eggs whites, whisked together)
1/4 cup peanut butter
1/2 cup semisweet chocolate (melted)
Preheat your oven to 350°F.
Place a small sauce pot over medium heat. Add the butter and cook for 2 minutes, swirling occasionally until the butter is light golden brown and nutty smelling. Remove from the heat and whisk in the espresso powder then transfer to a bowl to cool slightly.
In a large mixing bowl sift together the flour, baking soda, baking powder, salt and cinnamon.
In another mixing bowl whisk together the bananas, sugars, and eggs. Add the dry mixture to the wet mixture and whisk to thoroughly combine. Fold in the peanut butter.
Spray a loaf pan with cooking spray, pour batter into pan and drizzle the melted chocolate over the top of the batter. Using a toothpick of knife, drag the chocolate throughout the batter creating swirls. Bake for a 1 hour to a 1 hour 15 minutes, until a toothpick inserted in the center comes out clean.
Remove from the oven and cool in the pan for 10 minutes before loosening the edges and turning out on to a cooling rack. Cool completely then slice and serve.
- Use up ripening bananas for delicious banana bread!
- Take out the peanut butter or chocolate for a great banana bread base recipe.
- Spread softened, unsalted butter and sea salt on top!