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!
Chocolate Peanut Butter Banana Bread
- 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
- 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.