Servings 8 servings
Ingredients
- 1/2 cup semisweet chocolate chips
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe, darkly speckled bananas, mashed well (about 1 1/2 cups)
- 1/4 cup sour cream
- 2 large eggs, beaten lightly
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup peanut butter chips, divided
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.
- Add the chocolate chips to a small microwave-safe bowl then microwave them for 30-second intervals, stirring between each interval, until the chocolate is melted. Set it aside.
- In a large bowl, whisk together the flour, sugar, baking soda and salt.
- In a separate medium bowl, whisk together the mashed bananas, sour cream, eggs, vegetable oil and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Transfer 1 cup of the batter to a separate bowl and stir in the melted chocolate.
- Stir in 1/2 cup of peanut butter chips to the plain banana bread batter then alternately drop dollops of both the plain and chocolate batters into the prepared loaf pan.
- Using a knife, swirl the batters together then top the loaf with the remaining 1/4 cup peanut butter chips.
- Bake the bread for 45 minutes then cover it with foil and bake it an additional 15 minutes or until a toothpick inserted comes out clean.
- Remove the bread from the oven and allow it to cool completely in the loaf pan before slicing and serving.
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