• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Domestic Gothess
  • Recipes
  • About
  • Contact
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home / Recipes / Baking / Marbled Chocolate And Peanut Butter Banana Bread

    Marbled Chocolate And Peanut Butter Banana Bread

    Published: Jan 8, 2015 · Modified: Sep 23, 2019

    marbled chocollate and peanut butter banana bread

    I don't really do New Years resolutions and definitely don't buy in to the whole dieting and getting fit in January thing, because quite frankly (for me at least) it is doomed to fail. January is the worst possible month to give up hearty comfort food and force yourself out into the cold to exercise...I simply try to keep up a good level of exercise and healthy eating throughout the year. Having said that, I have been craving a lot of soups and vegetables recently so clearly my body is in need of some healthier food after indulging over Christmas...so I have resolved to try and bake things over the next few weeks that contain healthy ingredients and are a bit lower in fat and sugar.

    marbled chocolate and peanut butter banana bread

    I was really craving some banana bread, but it being winter, the bananas I bought hoping they would blacken in a few days as they do in summer remained stubbornly yellow and I was getting impatient...I had a look online for tips as to how to get them to ripen faster and came across several people recommending that you bake them in a low oven for half an hour or so until the skins turn black and the insides soften, apparently this renders them perfectly sweet and mushy for banana bread. I was intrigued and had to give it a go, and it worked! You just line a baking tray with parchment paper and bake the bananas at 150°C/300°F/gas mark 2 for about half an hour until they turn black (black bananas are really freaky looking!), then let them cool for about half an hour before using. It makes sense really, if you have ever tried barbecued bananas it is fairly similar. It will only work on yellow bananas though, not green ones.

    baked bananas

    Although plain banana bread is pretty unbeatable, I decided to have a bit of a play around with flavours and try something different, and what better flavour combination is there than banana, chocolate and peanut butter? I decided to create a marbled banana bread loaf, with one half flavoured with smooth peanut butter and the other with cocoa powder, the result is pretty darn delicious, you can taste all of the separate flavours but they also meld together beautifully, the top of the loaf is crunchy and the centre soft and moist and the smell while it was baking was phenomenal!

    marbled chocolate and peanut butter banana bread

    I used part plain white flour and part wholemeal spelt flour to make it a little healthier and although this loaf can't really be regarded as a health food as it still contains sugar and butter, it does contain good-for-you ingredients in the form of bananas, peanut butter and spelt flour and is certainly a healthier choice than many other cakes. I toyed with the idea of adding chocolate chips and cinnamon but decided in the end to keep things simple, I do however believe that a handful of chocolate chips added to the chocolate batter, and half a teaspoon of cinnamon to the peanut, would taste amazing.

    marbled chocolate and peanut butter banana bread

     

    (Please note: although I have provided a conversion from grams to US cup measurements I cannot guarantee the accuracy as I do not bake using cups, I thoroughly recommend investing in a digital metric scale, it is far more accurate.)

    Ingredients:

    • 125g (½ cup + 1tsp) butter
    • 150g (¾ cup + 2tbsp) light brown soft sugar
    • 2 large eggs
    • 3 large overripe bananas, mashed (about 350g (12 + ⅓ oz) peeled weight)
    • 175g (1 + ½ cups) plain flour
    • 100g (¾ cup + 1tbsp) wholemeal spelt/plain wholemeal flour
    • 2tsp baking powder
    • 100g (3.5 oz/5 slightly heaped tbsp) smooth peanut butter, divided
    • 2tbsp cocoa powder
    • 4tbsp milk

    Line a 2lb (approx 4.5x8 inches) loaf tin with greaseproof paper, preheat the oven to 180°C/350°F/gas mark 4.

    Gently melt the butter in a small pan and set aside to cool slightly. Whisk the eggs and sugar together then mix in the mashed bananas and 60g (3tbsp) of the peanut butter.

    Whisk together the flours and baking powder in a separate bowl then stir into the wet ingredients along with the melted butter.

    Transfer half of the batter into a separate bowl. Sift the cocoa powder into one half and mix in along with 2tbsp of the milk. Mix the remaining 40g (2tbsp) of peanut butter and 2tbsp milk into the other half.

    Dollop alternating blobs of batter into the lined loaf tin until you have used all of the mixture, drag a skewer or knife blade through the batter a few times to marble it then bake in the centre of the preheated oven for an hour and fifteen minutes to an hour and a half until a skewer inserted to the centre of the loaf comes out clean. Cover with foil if the loaf starts to brown too quickly.

    Leave to cool in the tin on a wire rack before slicing.

     

    I am sharing this with Totally Talented Tuesdays, Create Link Inspire, Foodie Friends Friday, Foodie Fridays and Fiesta Friday

    Casa Costello
    Link up your recipe of the week

    #CookBlogShare
    Tasty Tuesdays on HonestMum.com

    « Roasted Strawberry Ice Cream
    Coconut & Almond Pancakes With Spiced Plum Compote »

    Never Miss A Post!

    Subscribe to get all the latest recipes delivered to your inbox.

    Reader Interactions

    Comments

    1. hannahhossack

      January 14, 2015 at 12:26 am

      Thank you!

      Reply
    2. Kirsty Hijacked By Twins

      January 14, 2015 at 1:44 pm

      Wow this looks and sounds simply heavenly!!! x #cookblogshare

      Reply
      • hannahhossack

        January 17, 2015 at 4:52 pm

        Thank you 🙂

        Reply
    3. heleddinlavender

      January 15, 2015 at 12:33 am

      Definitely bookmarking this one! Banana and chocolate make the best combination and this recipe looks stunning xxx

      Reply
      • hannahhossack

        January 17, 2015 at 4:54 pm

        Thank you!

        Reply
    4. lucyparissi

      January 19, 2015 at 9:57 am

      I love banana bread (in fact made it into cakes yesterday) and this looks so lovely and special. Peanut butter will be on my list next time I make some! #CookBlogShare

      Reply
      • hannahhossack

        January 21, 2015 at 9:39 am

        Thanks Lucy, I bet your cakes were amazing! 🙂

        Reply
    5. Gregorius

      February 17, 2015 at 9:20 am

      I am updating my review. I made this again with really ripe bananas, and it came out perfect. I think that is the key. The outside does get pretty brown, but the inside is really moist and sweet. OLD Review from Nov. 2007 - 3 stars - One daughter gave it thumbs up. The other daughter gave it thumbs down. It didn't do me. I'm looking for more sweetness.

      Reply
      • hannahhossack

        February 18, 2015 at 5:07 pm

        Yes in order to keep the sugar content not overly high you do need to use very ripe bananas - the blacker the better. And you do need to cover the top with tin foil partway through baking to stop it from getting too dark.

        Reply
    6. Derek

      February 20, 2015 at 2:57 pm

      I don't know if I dare ever make this again, I loved it and didn't want to share with ANYONE!! I did use all the frosting because we loved the taste of it, my kids loved the cake part not frosted because it was like banana bread. So moist and delicious!! I did bake it for 1 hr 20 minutes.

      Reply
    7. Marie

      February 25, 2015 at 2:22 pm

      Wow - my new and ONLY banana bread recipe from here on out - it was DELICIOUS!! I topped mine with crumb topping before baking - yum! It makes the whole house smell good and it tastes incredible - thanks Shelley!

      Reply
    « Older Comments

    Trackbacks

    1. Honeycomb Macarons - Bake of the Week - Casa Costello says:
      January 14, 2015 at 5:12 pm

      […] Stunning marbling with this Marbled Chocolate & Peanut Butter Banana Bread from Domestic Gothess 2. Shortbread Cookies with Nuts & Almonds from Winnie’s Blog […]

      Reply
    2. Chocolate Banana Bread Recipe says:
      November 20, 2016 at 12:15 am

      […] try some of these other amazing recipes, Nutella Crust Banana Bread from Vikalinka, or how about a Chocolate and Peanut Butter Banana Bread from Domestic […]

      Reply
    3. Spiced Chocolate Dutch Baby Pancake With Caramelised Bananas & Peanut Butter Drizzle - Domestic Gothess says:
      November 2, 2019 at 9:31 am

      […] delicious, and adds a whole other level of flavour to the dish (what better combination than chocolate, peanut butter and banana?), and it is a simple matter of stirring a couple of things together, plus who doesn’t like a […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hannah Hossack-Lodge (Domestic Gothess)

    Hi, I'm Hannah! I'm a UK based vegan food blogger, recipe developer and food photographer specialising in the best vegan baking. Welcome to Domestic Gothess!

    More about me →

    Popular

    • Curried Vegetable Pasties (Vegan)
    • Vegan Fruit And Nut Flapjacks
    • Vegan Chocolate Fudge Cake
    • Vegetable Tagine With Almond And Chickpea Couscous

    Buy Me a Coffee

    Footer

    ↑ back to top

    About

    • About Hannah
    • Disclosure and Privacy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Me

    Copyright © 2021 Domestic Gothess. All rights reserved.