Line your baking pan with parchment.

It's helpful to leave a few inches of parchment that overhang the sides of your baking pan. This allows you to lift the loaf out of the pan when the bread has cooled a bit. Cooking spray works well, and I use it in combination with the parchment, but bits of chocolate have a tendency to stick to the bottom of any unlined pans.

If you have it, use a metal loaf pan.

I generally cook sandwich bread in my glass pan, but most quick breads or sweet breads get made in the metal pans. I have only tested this recipe in a metal loaf pan and cannot guarantee result made using other methods. Loaf pans generally come in 8.5" x 4.5" or a 9 x 5. Either size will work, but the 9 x 5 will yield a slightly more flat looking loaf.

Have those brown bananas ready to go.

Since bananas aren't the most popular fruit in my house, they can go brown before I turn around twice. I'm not always ready to whip up banana bread, but I don't want to toss them away. Fortunately, brown bananas keep well in the freezer. I tend to peel them, smash them, and store them in a freezer safe container where they are ready to be made into bread when convenient.

Use whatever chocolate you have on hand.

Chocolate chunks will get more melty throughout the bread. Chocolate Chips will keep their shape and stay in place better. If I have chunks leftover after making chocolate shavings, those go into the bread. If not, chips it is.

Speaking of chocolate...

The recipe calls for 1/2 cup of chocolate chips, but you should measure with your heart. I have added up to 1 cup of chocolate and still had success.

A note about the peanut butter glaze.

Two tablespoons of milk will yield a spreadable peanut butter topping. You can add more milk if you want a pourable glaze. I was practicing some photography and attempted to capture (somewhat unsuccessfully) the pouring of the glaze, so the recipe pictured has a mix of thick and thin peanut butter topping.

Once again, frostings and glazes use a Jif or Skippy peanut butter.

As much as I love natural peanut butter, the traditional creamy Jif or Skippy yields the best consistency in desserts.

Chocolate Peanut Butter Banana Bread - Just Desserts Bakehouse

Name: Chocolate Peanut Butter Banana Bread
Prep time: 15 min
Cook time: 50 min
Total time: PT-489043H15M7S
Cuisine: dessert
Ingredients: 1/2 cup softened butter; 1/2 cup sugar; 2 eggs; 2 cups flour; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; approximately 1 cup ripe mashed banana (two large or three medium bananas); 1/2 cup chocolate chips*; 1/2 cup peanut butter; 2 Tablespoons melted butter; 1/2 cup powdered sugar; 2 Tablespoons milk*

Chocolate Peanut Butter Banana Bread

Print Recipe

A classic banana bread with chocolate chips and a peanut butter glaze that is perfect for brunch, or to enjoy with a warm beverage as an afternoon snack.

Author: Darla McVay
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes plus cooling
Category: sweet breads
Cuisine: dessert

Ingredients

Scale

For the Bread:

1/2 cup softened butter

1/2 cup sugar

2 eggs

2 cups flour

1/2 teaspoon baking soda

1 teaspoon kosher salt

approximately 1 cup ripe mashed banana (two large or three medium bananas)

1/2 cup chocolate chips*

For the Glaze:

1/2 cup peanut butter

2 Tablespoons melted butter

1/2 cup powdered sugar

2 Tablespoons milk*

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Instructions

Preheat oven to 350. Spray a metal loaf pan (usually 8.5 x 4.5 inches) with cooking spray and line with parchment such that parchment overhangs sides by a few inches.

In a stand mixer, or with a hand mixer and bowl, blend butter and sugar until light and fluffy. Add eggs and mix until incorporated. Add the dry ingredients to combine, then add the banana. Stir in the chocolate, then spoon the mixture into the prepared pan.

Bake for 45-50 minutes.

As the bread cools, prepare the glaze by mixing melted butter, peanut butter, powdered sugar, and milk. This can be done by hand in a medium sized bowl. When the glaze has the consistency you like, and the bread has cooled to room temperature* pour/spread the glaze over the loaf.

Notes

Add chocolate to taste. I have added up to 1 cup of chocolate chips to this recipe with success.

You may want to add more milk if you would like a pourable peanut butter glaze.

Make sure the loaf is cool before adding glaze, or the peanut butter will run off the top and down the sides of the loaf.

Keywords: peanut butter, banana, bread, chocolate, brunch

Find it online: https://justdessertsbakehouse.com/chocolate-peanut-butter-banana-bread/