Double Chocolate Peanut Butter Banana Bread
Serves: 6-8
  • 1½ cups spelt flour, or whole wheat (spelt has a milder, sweeter flavor)
  • ⅓ cup Dutch cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup mashed bananas (about 2 large bananas)
  • 1 cup packed brown sugar
  • ⅔ cup sour cream
  • ⅓ cup coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • For the Peanut Butter Glaze:
  • ½ cup natural unsweetened peanut butter
  • 1 cup powdered sugar
  • ¼ cup milk
  • Extra chocolate and peanut butter chips for topping
  1. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan.
  2. Sift together the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Set aside.
  3. In a large mixing bowl, add the bananas, sugar, sour cream, coconut oil, eggs and vanilla extract. Beat with an electric mixer just until combined.
  4. Use a rubber spatula to fold the flour mixture into the wet mixture, about half of the flour mixture at a time. Stir just until combined. Gently stir in the chocolate chips.
  5. Pour the batter into the greased loaf pan and bake on the middle rack for 60-75 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  6. Let the cake sit in the pan for 5 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
  7. To make the glaze: Combine all ingredients in a small saucepan or in a microwavable dish, and heat just until it is melted enough to form a liquid-like mixture. Stir to combine and pour the glaze over the cake. If desired, sprinkle some chocolate chips and peanut butter chips over it before the glaze dries (other options: Reese's Pieces, cut up Reese's peanut butter cups, or drizzle melted chocolate over it for a pretty swirly pattern). Let the glaze set before slicing.
Recipe by The Daring Gourmet at