Ingredients
- 2 1/3 Cup Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/3 Cup Chocolate Chips
- 1/3 Cup Peanut Butter Chips or I used White Chocolate
- 3 Medium Bananas, very ripe and mashed
- 3/4 Cup Peanut Butter
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar, packed
- 2 Eggs
- 1 1/2 Teaspoon Vanilla
- 1/2 Cup Milk
- 1/4 Cup Unsweetened Cocoa Powder
Preparation
Step 1
Preheat oven to 350 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 for 30 hour; run a knife around outer edges and invert onto wire rack to cool completely before slicing.
Enjoy!