Chocolate Peanut Butter Banana Bread

• portions: recipe makes a 9x5 loaf
• temps total: 1 hour 10 minutes

Ingrédients

½ cup (113g) unsalted butter, melted and slightly cooled

½ cup (100g) granulated sugar

½ cup (100g) brown sugar, packed

⅓ cup (80g) creamy peanut butter + more for drizzling (don’t use natural, it won’t work well. I used skippy)

2 large eggs, room temp

1½ tsp vanilla

3 medium overripe bananas, mashed

2 tbsp (30g) sour cream/greek yogurt, room temp

1¼ cups (160g) all-purpose flour

⅓ cup (35g) unsweetened cocoa powder

½ tsp cornstarch (optional)

1 tsp baking soda

½ tsp salt

¾ cup chocolate chips

for more peanut butter flavor do peanut butter chips instead!)

Instructions

Preheat oven to 350°F (175°C) and grease/line a 9x5 loaf pan.

Whisk together the melted butter, granulated sugar, and brown sugar.

Mix in the peanut butter, eggs, and vanilla until smooth.

Stir in the mashed bananas and sour cream until fully combined.

In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt, then gently fold the dry ingredients into the wet just until combined.

Fold in the chocolate chips (or PB chips), don’t over mix.

Pour the batter into the prepared pan and top with a few extra chocolate chips if you’d like.

Bake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean/with a few moist crumbs.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Melt some peanut butter and drizzle over the cooled loaf.

Enjoy!