For some reason, banana’s in my house never last long. Not because they get eaten up quickly, but because they ripen to quickly. My family loves banana’s, but you know what we love more? Chocolate. I know. Terrible, isn’t it? Either way, once my banana’s have browned my kids wont touch them. But, there is no way I am throwing them out. Money doesn’t grow on tree’s ya know! So yesterday as I entered into the kitchen to find a bunch of browned banana’s I decided that I was going to use them up and make some bread. <–the weather is getting chillier and I’m getting to my fall baking mood already, so watch out!
Regular banana bread is ok, but I wanted something decadent. My mind started to wander to the chocolate, peanut butter and banana smoothies we used to make over the summer. Sure, I can make something like that! <–I’m very optimistic.
So I pulled out my old trusty banana bread recipe and started to tweak it by adding dark cocoa powder and peanut butter baking chips.
Within 20 minutes of popping my bread into the oven my house was filled with amazing chocolaty decadence. If you can imagine it, the smell was way better than any of those chocolate scented candles you can buy! <– yes, they sell those. Don’t judge me.
After the timer went off, I removed the bread from the oven and allowed it to cool on a wire rack. Finally, I topped it in even more peanut butter and the left over chips and voila. Dark chocolate banana bread with peanut butter chips. It’s really good.
You can find the full (printable) recipe below.
<3 Dick and Jane