Chocolate Peanut Swirled Banana Bread
The ultimate comfort food, Chocolate Peanut Swirled Banana Bread is a delightful blend of sweet ripe bananas and rich peanut chocolate swirls. Perfect for breakfast or a snack, this easy recipe will satisfy your cravings and make your kitchen smell heavenly!
Equipment
- Frying Pan
- Whisk
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup All-purpose flour
- ¾ teaspoon Kosher salt
- ½ teaspoon Baking soda
- ¼ teaspoon Baking powder
- 1 cup Mashed ripe bananas Approximately 3 to 4 medium bananas
- ¾ cup Firmly packed light brown sugar
- ¼ cup Neutral oil
- ¼ cup Sour cream Room temperature
- 2 large Eggs Room temperature
- 2 tablespoons Unsalted butter Melted
- 1½ teaspoons Vanilla extract
- ¼ cup Bonne Maman® Peanut Chocolate Spread
- 2 tablespoons Bonne Maman® Peanut Chocolate Spread
Instructions
- Preheat the oven to 350°F (180°C). Make sure your oven is fully heated before placing the bread inside, as an even temperature is crucial for proper baking.
- Prepare your loaf pan. Grab an 8½x4½-inch loaf pan and spray it with baking spray that contains flour. This will help the bread release easily once it’s baked.
- Line the pan with parchment paper, letting some excess hang over the sides. This acts as handles to lift the loaf out effortlessly once it’s done.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. This step ensures that your leavening agents are evenly distributed throughout the flour.
- In a large bowl, whisk together the mashed ripe bananas, brown sugar, oil, sour cream, eggs, melted butter, and vanilla. Mix until everything is well combined; the mixture should be creamy and consistent.
- Gently stir in the flour mixture just until combined. Be careful not to overmix; you want to keep the batter light and fluffy, with no dry spots remaining.
- Transfer one-third of the batter (about 1 cup or 281 grams) to a small bowl. Stir in ¼ cup of peanut chocolate spread.
- Using a 1½-tablespoon spring-loaded scoop, scoop the batters into the prepared pan in an alternating pattern. This creates beautiful swirls once baked.
- Spoon the remaining 2 tablespoons of peanut chocolate spread on top of the batter. Using a skewer or wooden pick, gently swirl the spread into the batter. Don’t overdo it; you want to see those lovely swirls!
- Bake your loaf until a wooden pick inserted in the center comes out clean, about 1 hour to 1 hour and 10 minutes. Loosely cover with foil during the final 15 minutes of baking to prevent excess browning.
- Once baked, let cool in the pan on a wire rack for 10 minutes. Using the excess parchment as handles, remove the loaf from the pan and let it cool completely on a wire rack. This cooling step is essential for the best texture.
- Store in an airtight container for up to 3 days, if it lasts that long!
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
- Freezing: Slice and freeze the banana bread for a quick snack later.
- Variations: Consider adding chocolate chips or nuts for extra flavor and texture.