Storm the Cassoulet

Banana Bread with Chocolate-Peanut Butter Swirl

on October 15, 2013

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Ingredients:

1/4 cup peanut butter (creamy or crunchy)
1/4 cup chocolate chips (any variety), plus extra for sprinkling on top
6 Tablespoons unsalted butter, softened
2/3 cup sugar
1 egg
2 ripe bananas, mashed
1 teaspoon lemon juice
2 teaspoons vanilla
4 teaspoons water
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Method:

Preheat oven to 350 degrees. Grease a standard-size loaf pan (or three mini loaf pans) and set aside.

In a microwave-safe bowl, combine the peanut butter and 1/4 cup chocolate chips, and cook for about 1 minute on high heat, stopping to stir every 20 seconds. Mix until completely combined and set aside.

In a stand mixer, beat the butter and sugar together on medium speed for 2-3 minutes, until fluffy and light. Add the egg and beat another 2 minutes. Mix in the bananas, lemon juice, vanilla, and water, stirring until combined.

Pour the flour, baking powder, and salt on top of the wet ingredients, and mix until just combined.

Pour half the batter into the bottom of the loaf pan, then layer the chocolate/peanut butter mixture on top of it (try not to let it touch the sides of the pan). Pour the remaining batter on top, then use a knife to gently swirl the layers. Sprinkle the extra chocolate chips on the top and bake for 45-60 minutes, or until a toothpick comes out cleanly (it might have some chocolate on it, but it shouldn’t have banana bread batter on it). Let cool for 20 minutes, then remove from pans.

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