WHAT MAKES THIS BANANA BREAD SO GOOD?
Not only because it is delicious and easy to make, it is very nutritious with rolled oats and very little added oil! You won't believe how soft the texture is with just 4 tablespoons of oil in the recipe!
Also, it is THE MOST VERSATILE banana bread ever!
I've made this without peanut butter, without chocolate, or without the oats.
Then I've made it with blueberries... whatever I do, it just works!
This one right here features one of the best flavour combos of all time: Chocolate + Peanut Butter!
Add banana to that equation and it's everything we need to be happy 🙂
Peanut butter adds a bit of extra protein and rolled oats add a bit of extra fibre. When you take into account that there's just ¼ cup of oil (that's just 4 tablespoons or 60ml), this starts to seem like a perfectly appropriate breakfast item.
I love to add sour cream to loaf recipes to offset the sweetness and provide the acidity required to react thoroughly with baking soda.
Baking soda promotes even browning and a fluffy crumb to loaf recipes, but without acid to react with it will leave an unpleasant taste. A bit of sour cream fixes that - it's a little food science tip!
WHAT IS A SUBSTITUTE FOR SOUR CREAM?
I have also made this recipe with full fat yogurt in place of the sour cream and the results were excellent. Feel free to make that substitution if sour cream is not available where you live.
This banana bread is so soft, moist and perfectly sweet. It's hard to over-bake it too, so it's pretty much no-fail!
I hope you make it and let me know what you think!
xo
Chocolate Peanut Butter Banana Bread
Ingredients
- 1 ⅓ cups 190g all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup 50g regular rolled oats
- 3 ½ oz 100g dark chocolate, chopped
- 2 large ripe bananas about 1 cup/240ml mashed
- ⅔ cup 135g granulated sugar
- ½ cup 120ml full fat sour cream
- 2 large eggs at room temperature
- ¼ cup 60ml vegetable oil
- ¼ cup 60ml smooth peanut butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and line a 9x5-inch loaf pan with parchment paper.In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, salt and oats until evenly blended.
- Melt chocolate in a small bowl in the microwave at 50% power in short bursts with frequent stirring. Set aside.In a large bowl, mash the banana with a fork until smooth. Stir in sugar, then whisk in sour cream, eggs, vegetable oil, peanut butter and vanilla. Add dry ingredients all at once and stir together gently with a wooden spoon until just combined. Do not over-mix. A few small lumps are just fine.
- Add about 1 cup of batter to the bowl with the still-warm melted chocolate and stir to blend evenly. Dollop peanut butter batter alternately with chocolate batter into prepared pan and swirl together with a knife.
- Bake for 45-55 minutes until golden brown and slightly firm to the touch. Transfer pan to a wire rack and let cool for 10 minutes before transferring to the rack to finish cooling.
Somi
Made this twice now. First time was exactly how it is. Second tine I made as muffins and added cream cheese. Took the cream cheese mixture from your cheescake brownie recipe. Both times were a hit. Thank you!
christina.marsigliese
Sounds amazing. Thanks Somi!
ซุปเปอร์สล็อต
Im grateful for the blog. Really Great.
christina.marsigliese
Thank you!
Athena
This one has become a family favorite! I've baked it many times. As I can't find sour cream in Greece I indeed used Greek yogurt but I have to make a note, the Greek yogurt in other countries is as I understand less thick than the actual Greek yogurt, even if it's called Greek. So I used a whole one (200gr) or else th result wasn't fluffy enough
christina.marsigliese
Thanks for your feedback Athena! I'm glad your family loves this recipe!
Sarah
Would there be any appropriate substitute for the sour cream? Trying to make a non dairy version.
christina.marsigliese
Hi Sarah, you can try plant-based sour cream or yogurt.
Yvonne
Can we use whole wheat flour?
christina.marsigliese
Hi Yvonne, you can but you will need to reduce the amount by about 25%.
Priyanka Kale
Any substitute for eggs??
christina.marsigliese
Hi! I've only tested this recipe as written with eggs.
Dawn Carlston
Excellent post. I am going through a few of these issues as well..