Chocolate Peanut Butter Marbled Banana Bread Recipes

Steps:

• For the banana bread: Preheat the oven to 350 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray.
• Combine the cake mix, oil, mashed bananas, eggs and 1/2 cup water in a large bowl and mix with a hand mixer or whisk until well blended, about 2 minutes. Fold in the peanut butter chips. Evenly divide the batter between the 2 prepared loaf pans.
• Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let cool in the pans for 10 minutes, then remove and let cool on a cooling rack.
• For the peanut butter glaze: Combine the confectioners' sugar, peanut butter and 3 tablespoons of the warm milk in a bowl and whisk until smooth. It should be about as thick as pancake batter; if it's too thick, just add a little more milk.
• Pour some of the glaze over each loaf and let set for about 10 minutes. Slice and serve.

Steps:

• Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
• In a medium bowl, sift together flour, baking powder, baking soda and salt. Whisk in chocolate and peanut butter chips until combined.
• In a large mixing bowl, using a mixer on medium speed, beat together banana and peanut butter until creamy, about 1 minute.
• Beat in granulated sugar and brown sugar until creamy, about 1 minute.
• Beat in eggs and vanilla until combined.
• Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until well combined (about 2 minutes).
• Divide half of the batter into medium bowl; sift in cocoa powder, and beat until combined.
• Alternate spoonfuls of banana batter and chocolate batter into the pan. When all the batter is in the pan, swirl a knife sparingly through the batters to marble them. Sprinkle with additional chocolate and peanut butter chips, if desired.
• Bake for 60-65 minutes or until bread pulls away from pan, is well risen, deep golden brown, and a toothpick inserted comes out with moist crumbs attached. Cool on a wire rack for 1 hour; run a knife around outer edges and invert onto wire rack to cool completely before slicing.

Steps:

• Preheat oven to 350°F.
• Combine flour, baking soda and salt, stirring with a whisk.
• Place sugar and butter in a large bowl and beat with mixer at medium speed until well blended (about 1 minute).
• Add banana, egg substitute, and yogurt; beat until blended.
• Add flour mixture, beat at low speed just until moist.
• Place chocolate chips in a medium microwave-safe bowl and microwave at HIGH 1 minute or until almost melted, stirring until smooth.
• Cool slightly.
• Add 1 cup of batter to chocolate, stirring until well combined.
• Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
• Swirl batters together using a knife.
• Bake at 350°F for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack; remove from pan.
• Cool completely on wire rack.