Chocolate Peanut-Swirled Banana Bread
This chocolate peanut-swirled banana bread is irresistibly moist and soft, thanks to ripe bananas and sour cream. A generous swirl of Bonne Maman® Peanut Chocolate Spread adds rich, nutty sweetness to every bite. Easy to whip up and guaranteed to be a crowd-pleaser, this loaf is perfect for any occasion.
Chocolate Peanut-Swirled Banana Bread
Ingredients
1⅔ cups (208 grams) all-purpose flour¾ teaspoon (2.25 grams) kosher salt½ teaspoon (2.5 grams) baking soda¼ teaspoon (1.25 grams) baking powder1 cup (240 grams) mashed ripe banana (3 to 4 medium bananas)¾ cup (165 grams) firmly packed light brown sugar¼ cup (56 grams) neutral oil¼ cup (60 grams) sour cream, room temperature2 large eggs (100 grams), room temperature2 tablespoons (28 grams) unsalted butter, melted1½ teaspoons (6 grams) vanilla extract¼ cup (66 grams) plus 2 tablespoons (33 grams) Bonne Maman® Peanut Chocolate Spread
Instructions
Preheat oven to 350°F (180°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
In a medium bowl, whisk together flour, salt, baking soda, and baking powder.
In a large bowl, whisk together banana, brown sugar, oil, sour cream, eggs, melted butter, and vanilla. Gently stir in flour mixture just until combined and no dry spots remain.
Transfer one-third of batter (about 1 cup or 281 grams) to a small bowl; stir in ¼ cup (66 grams) peanut chocolate spread. Using a 1½-tablespoon spring-loaded scoop, scoop batters into prepared pan in alternating pattern. Spoon remaining 2 tablespoons (33 grams) spread on top of batter; using a skewer or wooden pick, gently swirl spread into batter.
Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes, loosely covering with foil during final 15 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
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