Chocolate peanut butter bread is so fluffy and chocolaty, with is a balance of peanut butter flavor that is rich, decadent and so tasty!
Ingredients
For The Batter
6tablespoonsbutterunsalted, softened
1cupwhite sugar
1largeeggbeaten
1teaspoonvanilla
1/2cupbuttermilksee notes for swaps
2mediumbananasripe, mashed with a fork
1 ¼cupall purpose flour
1/3cupcocoa powderunsweetened
1teaspoonbaking soda
1/4teaspoonsalt
1cuppeanut butter chips
For The Peanut Butter Crumb (optional)
1tablespoonpeanut butter
3tablespoonswhite sugar
2tablespoonsflour
1tablespoonbuttermelted, salted is fine. If using unsalted add a pinch of salt.
Instructions
For The Batter
Preheat the oven to 350 degrees. Line a 9x5 loaf pan with parchment paper or grease it generously with oil.
Cream together softened butter and sugar with an electric mixer until light and fluffy. Scrape down the bowl with a spatula, then add one egg and mix well.
Add vanilla and half of the buttermilk at a time. Mix slowly at first so it doesn't splash, then up to medium until smooth. Mash bananas in a medium sized bowl and add to the wet ingredients, mixing well.
In a large bowl mix together flour, cocoa, baking soda and salt. Add the dry ingredients to the wet ingredients half at a time. Mix first on low then on medium until the batter forms.
With a silicone spaltula, stir in peanut butter chips to the batter. Pour batter into the prepared loaf pan.
For The Crumb Topping (optional)
Mix together flour, sugar, melted butter and peanut butter in a small bowl. Mix until a soft dough forms that you can pick up with your hands. Crumble the dough over the batter in the loaf pan to bake the crumb topping.
Baking The Peanut Butter Chocolate Bread
Bake at 350 degrees for 55-65 minutes or until a toothpick comes out of center clean.
Let cool in the pan for a least 15 minutes or until the pan is cool to the touch. Remove the loaf and place on a wire cooling rack or a clean kitchen towel. Slice once cool and enjoy!
Notes
Salted butter can be used in this flexible recipe. Omit the 1/4 teaspoon of salt if using salted butter.
Buttermilk swaps- Add a teaspoon and a half of either lemon juice or vinegar to a glass measuring cup. Fill the measuring cup with milk up to the 1/2 cup mark. Stir and let this mixture sit for five minutes, then it is ready to be added to the recipe.
Removing the loaf from the pan- Sometimes the loaf may get stuck in the pan, especially if you greased the pan instead of using parchment paper. Allowing the loaf to cool fully can help to make sure the chocolate peanut butter bread comes out of the pan cleanly. You may also need to run a spatula or a butter knife gently around the edge of the pan to help the bread to release if stuck.
**Nutrition information is calculated with optional peanut butter crumb included.