Buckeye banana bread Recipe

Black Section Separator

Peanut butter, luscious banana, and melted chocolate create Buckeye Banana Bread a chocolate chip banana peanut butter taste explosion!  


– 4oz.cream cheesesoftened – 1/2cupcreamy peanut butter – 1large eggroom temperature – 1/3cupgranulated sugar – 1/4cupbrown sugar – 1teaspoonvanilla extract Chocolate banana bread: – 3ripe banana – 1/2cupunsalted buttermelted – 1cupgranulated sugar – 2large eggsroom temperature – 1teaspoonpure vanilla extract – 1/3cupsour creamor Greek yogurt – 4oz.melted chocolatemelted – 1cupall-purpose flour – 1/4cupunsweetened cocoa powder – 1teaspoonbaking soda – 1cupchocolate chip – Pinchkosher salt

Bake a 9x5 loaf pan at 350 degrees F with parchment paper hanging on the two opposite bigger sides to make lifting the bread easy. Set aside.

Step 1 


Mix cream cheese, peanut butter, egg, vanilla, and sugars in a medium bowl. Beat with an electric hand mixer until smooth. Refrigerate while creating banana bread batter.

Step 2

Mash bananas and add melted butter, sugar, eggs, and vanilla to a large bowl. Whisk smooth.

Step 3

Mix sour cream and cooled melted chocolate until combined. Mix flour, cocoa powder, and baking soda in a bowl. Add to wet components and blend well without overmixing.

Step 4

Stir in chocolate chips with a rubber spatula.  Evenly layer half the chocolate banana bread batter in the loaf pan.

Step 5

Put the peanut butter layer on top and level it with an offset spatula.  Use an offset spatula to evenly distribute and smooth the remaining chocolate batter.

Step 6

Bake until a toothpick inserted in the centre comes out clean, 60–70 minutes.  Let the bread cool 10 minutes in the pan, then transfer it to a wire rack to cool 15 minutes.Slice and serve.  

Step 7

Options: Mix 2 tablespoons milk, 1 cup powdered sugar, and 2 teaspoons melted peanut butter to glaze the bread. Mix until smooth with more water if needed. Pour glaze on cooled bread.

Step 8

Also See

Also See

Air Fryer Beignets Recipe