Chocolate Peanut Butter-Marbled Banana Bread


  • 2 1/3 cups all-purpose flour
  • 1 teaspoon bakind powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup semi or dark chocolate chips
  • 1/3 cup peanut butter chips
  • 2 medium bananas, mashed
  • 3/4 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1/4 cup unsweetened cocoa powder


Preheat oven to 350 degrees F.  Butter and flour a 9-inch loaf pan.

In a medium bowl, sift together flour, baking powder, baking soda and salt; whisk in chocolate and peanut butter chips until combined.

In a large mixing bowl, using a mixer on medium speed, beat together banana and peanut butter until creamy, about 1 minute; beat in granulated sugar and brown sugar until creamy, about 1 minute.

Beat in eggs and vanilla until combined.  Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until well combined – about 2 minutes.

Divide half of the batter into medium bowl; sift in cocoa powder, and beat until combined.  Alternate spoonfuls of banana batter and chocolate batter into the pan.

When all the batter is in the pan, swirl a knife sparingly through the batters to marble them.  Sprinkle with additional chocolate and peanut butter chips, if desired.

Bake for 60-65 minutes or until bread pulls away from pan, is well-risen, deep golden brown, and a toothpick inserted comes out with moist crumbs attached.

Cool on a wire rack. Run a knife around outer edges and invert onto wire rack to cool completely before slicing.


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