Do you love the combination of chocolate, peanut butter and bananas? It’s a favorite flavor medley in our house and we’re always thinking up new ways to incorporate it into our recipes. You may already know that the King of rock and roll (Elvis) was particularly fond of combining these flavors too. Gracie said I should call this Elvis Bread 😉 This is absolutely fantastic with coffee or tea!
I used Ghirardelli dark chocolate chips in this recipe and they really made this bread taste amazing. Feel free to use your favorite dark or semi-sweet chocolate chips.
~ preheat oven to 350 degrees F. ~
2 and 1/2 cups regular or gluten free all-purpose flour
1 teaspoon xanthan gum (if using gluten free flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 and 1/4 cups dark chocolate chips (divided)
3 large, very ripe bananas, mashed
3/4 cup organic chunky peanut butter
3/4 cup white or brown sugar
2 large eggs, lightly beaten
2 teaspoons bourbon vanilla
1/2 cup milk
1/4 cup unsweetened cocoa powder
Generously butter a 9 inch loaf pan. Mix flour, xanthan gum (if making gluten free bread), baking powder, baking soda, sea salt and 1 cup of the chocolate chips together in a big mixing bowl.
In the bowl of a Kitchen Aid mixer set on medium speed, beat bananas, peanut butter and sugar until creamy. Add eggs, vanilla and milk and beat until just combined.
Turn mixer speed to low and slowly add the flour mixture until evenly combined. Don’t over mix.
Divide batter between two bowls. Add cocoa powder to one. Mix well with a wooden spoon until dough is uniform in color. Alternate spoonfuls of the regular and chocolate batter into the prepared bread pan. Swirl a knife through the batter to create a marbled effect.
Sprinkle the remaining 1/4 cup (or as much as 1/3 cup) chocolate chips over the top of the loaf. Bake 60 to 65 minutes until bread pulls away from the edges. It’s done when it’s a deep golden brown and a wooden skewer comes out with a few moist crumbs stuck to it when inserted into the center of the loaf.
Cool bread in pan on a wire rack for 30 minutes prior to inverting onto a cake plate. Cool completely before slicing and serving.