I know, I know… Another chocolate peanut butter post… What can I say, we just happen to love that flavor combo. Its actually quite scary the amount of peanut butter we go through, it seems to find its way into pretty much anything…

 

© David James Di Pardo – 2014

 

Well, I was working for home one day this past week and I was tidying up the kitchen, when I spotted 2 lonely bananas left in the fruit bowl that had seen better days. As i got to mashing, and reached for my go-to chocolate banana bread recipe, I remember a recipe I had seen on theppk.com website and in Isa’s new book, Isa Does It. Which by the way, if you don’t have it, you should definitely pick up a copy, its totally awesome.

 

© David James Di Pardo – 2014

As I started to prep my ingredients I remembered the bag of partially defatted peanut flour I ordered online a few weeks ago and hadn’t yet put to good use. I figured this was as good a time as any, after all chocolate, peanut butter, and banana seemed as good a combination as any.

Marbled Chocolate Peanut Banana Bread

Makes 1 loaf

• 2 larges ripe bananas, mashed (about 1 1/4 cups)
• 3/4 cup brown sugar, firmly packed
• 1 teaspoon pure vanilla extract
• 2 tablespoon canola oil
• 1/3 cup rice milk, unsweetened
• 1 1/4 cup all-purpose flour
• 1/2 cup partially defatted, roasted peanut flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup + 2 tablespoons chopped peanuts, divided
• 2 tablespoons dark cocoa powder
• 3 tablespoons hot coffee
• 3 tablespoons hot water

Preheat oven to 350°F, oil and flour a standard loaf pan and set aside.

In a medium bowl, combine the mashed bananas, oil, sugar, and vanilla extract. Stir to combine.

Add in the all-purpose flour, peanut flour, baking soda, and salt. Gently stir until incorporated.

Transfer half the batter to a small bowl and add the cocoa powder and coffee. Gently fold with a silicone spatula until the cocoa powder has been completely distributed throughout the batter.

In the remaining bowl, add the hot water and 1/2 cup chopped peanuts and fold until completely combined.

Scoop large mounds into the prepared pan alternating between both batters. The more random the better. Once both batters have been completely added to the pan use a butter knife to swirl both batters together in the pan creating a marbled effect. Sprinkle the top with the remain 2 tablespoons of chopped peanuts.

Bake on the center rack for 50-55 minutes until golden brown and a toothpick inserted into the center comes out clean.

Allow to cool for 10-15 minutes before un-molding and transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for 3-4 days.