Chunky Monkey Banana Loaf Cake

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.

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Ingredients:

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

Instructions:

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.

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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.

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Pour into the prepared loaf tin and top with sliced banana. Bake for about 55 minutes.

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Cool on a wire rack for 20 minutes before drizzling some melted peanut butter over top. Enjoy!

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3 thoughts on “Chunky Monkey Banana Loaf Cake

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