- 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)
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step-by-step directions
- 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.
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