Hey there, fellow banana bread lovers! “Are You Lonesome Tonight?” Care to join me for a cup of coffee and a slice of Elvis Bread? (a.k.a. Chocolate Peanut Butter Banana Bread) “Don’t Be Cruel!” Just pull up a chair and we’ll rock this bread together!
The other day, I was craving banana bread. Not that I buy bananas specifically so they’ll get too ripe and I have to make banana bread. I mean, who does that? (Me!) Not just any banana bread either! I wanted something different. I wanted the bread to be chocolate too. Now, I’m a huge fan of putting chocolate chips in banana bread, but this sounded even better! You can never have enough chocolate, right? Plus, I was listening to my oldies playlist while I was brainstorming and Elvis Presley with his “Jailhouse Rock” had me tapping my toes and swinging my hips. I’m pretty sure if he had the opportunity, Elvis would have found a way to add chocolate to his fried peanut butter and banana sandwiches. So why not add peanut butter to chocolate banana bread? That idea had me “All Shook Up!” So I decided to name this recipe, Chocolate Peanut Butter Banana Bread, a.k.a. Elvis Bread! After all, what better inspiration than the original king of rock and roll?! This bread is incredibly moist and delicious straight out of the oven…
But drizzled with a peanut butter glaze and topped with chocolate chips, it’s worthy of dancing in your “Blue Suede Shoes” under a “Blue Moon” at “Heartbreak Hotel!”
Ok, I might be laying on the Elvis songs a bit thick. I just have this “Burning Love” inside me for banana bread and since I’m a “Hard-Headed Woman,” please just “Love Me Tender” for sharing this recipe with you! Is that “Too Much” to ask for a bread that’s “Always on my mind”?
- Preheat oven to 350 degrees.
- Grease an 8×4-inch loaf pan and set aside.
- In a large bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
- In another bowl, or in the bowl of your stand mixer, combine the sugar and eggs until light and fluffy. About 2-3 minutes.
- Add vanilla extract, bananas, peanut butter and yogurt and continue to beat until just incorporated.
- Transfer the batter to prepared loaf pan.
- Bake at 350 degrees for 60 – 90 minutes or until a tooth pick inserted in the center comes out clean. Watch the bread carefully so it doesn’t get too brown on the top. Mine started to get too dark after about 50 minutes, so I tented it with a piece of aluminum foil and let it cook the rest of the way through.
- In a small bowl, combine the milk, peanut butter and powdered sugar. Whisk until smooth. If the glaze seems too thick, add more milk until it reaches the desired consistency. Alternatively, if you’d like it thicker, add more peanut butter!
- Once the bread is out of the oven, allow it to cool in the pan for 10 minutes, then take it out of the pan and let it sit on a wire rack for about 30 minutes longer, or until cooled completely.
- Drizzle with Peanut Butter Glaze and scatter chocolate chips over the top.
- Serve warm or at room temperature.
- Bread will keep up to four days in the fridge, wrapped loosely in plastic wrap.
For a richer chocolate flavor, gently stir 1 cup chocolate chips into the batter right before pouring into the pan.