We have so many bananas in the freezer that I could probably bake a banana-based treat every week and never run out! My stockpile was getting a bit ridiculous, so this week I settled on using up some of my surplus before we get into holiday season baking.
I do have my go-to banana bread recipe, but I wanted to try something a bit different. This recipe from Broma Bakery is called a chocolate peanut butter banana bread, but I would definitely say this is more of a cake – a naughty banana bread.
It is absolutely gorgeous! So moist and chocolatey, and a perfect snack for increasingly dark and chilly evenings.
1 cup flour
1/2 cup cocoa powder
1/3 cup peanut butter, slightly melted
3/4 cup sugar
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1 cup mashed bananas (I used thawed ripe bananas)
1/2 cup non-flavoured oil (e.g. vegetable)
2 large eggs
fresh, thin banana slices
3 tbsp. peanut butter (the non-natural kind) for the drizzle
Preheat the oven to 176C (350F), and line a large loaf tin with parchment paper.
In a large bowl mash the thawed bananas with a fork, then add the slightly melted peanut butter, sugar, and oil and beat with an electric mixer until light and foamy. Add the eggs and beat again.
Add the cocoa powder, baking powder, soda, salt, and vanilla. Beat again with the electric mixer until well combined.
*Note the original recipe just said to mix, but I think using an electric mixer worked much better than if I had mixed with a wooden spoon.
Lastly, stir in the flour gently with a wooden spoon until just combined.
Pour into the prepared loaf tin and top with sliced banana. Bake for about 55 minutes.
Cool on a wire rack for 20 minutes before drizzling some melted peanut butter over top. Enjoy!