Layered Peanut Butter Chocolate Banana Bread
This is a buy 1 get 2 free sale. Yay shopping!
I’ve always been a big fan of layers. I think that’s why I love J.Crew so much. I very nearly considered buying my wedding dress online from J.Crew, but then I chickened out. I wanted to try the dress on in-person and I wanted the whole “say yes to the dress” experience, an experience which ended up being completely overrated. I was like uber stressed picking out my wedding dress. Fortunately, marriage has been much happier than the wedding dress buying experience.
My test taster only tasted the bottom layer and said the bread was dry. The bottom layer is the peanut butter layer. The peanut butter layer is what I guess you could call dry, but it’s dry in the sense that a peanut butter cookie is dry. Dry in that it makes you want a cold glass of milk, but it still tastes delicious. Or that’s how I felt about it.
And the banana layer tastes like banana bread…there is no other way to describe it because banana bread is perfect.
This never ever happens, but I loved the crust on this bread. I’m all about the soft, fluffy insides of things…because it’s what’s on the inside that counts, duh. But the crust of this reminded me of my grandma’s Laguna Beach Pound Cake…which is insanely delicious. I’m the annoying person that steals pieces of the crust like your would steal all the chocolate chips out of a trail mix.
Layered things are my favorite things to eat. I like pulling things apart and eating them little baby bite after little baby bite. It drives Andrew crazy. It thrills him when I have to eat something in a big bite because he knows how OCD I am about the whole thing. Like if someone gives me a cupcake and I don’t have a plate and a fork and I have to take a big bite out of it…it just bugs me. I like my little bites. Most people would just be happy someone was handing out free cupcakes, but not me. I need to be less difficult. That should be the goal before we have kids, for me to become less difficult.
So this bread is great because I like treats that are sweet but not so sweet that I feel like they override my senses with sweetness and I can’t stop eating them. For instance, Andrew got these mini delicious cinnamon rolls this weekend from our Farmer’s Market and he left a little bite for me to try them. Okay perfect, it’s just a little bite so I won’t overdo it. But the little bite was sitting in a puddle of delicious frosting. I ate the cinnamon roll and then couldn’t stop eating the frosting…just so sweet and so just good.
- 3/4 cup oat flour, spooned into cup (I used Bob's Red Mill)
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon coconut oil, solid
- 1/2 cup peanut butter
- 1/4 cup milk
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup unsweetened applesauce
- 2 tablespoons milk
- 1 large banana, mashed (scant 1/2 cup)
- 1 teaspoon cinnamon
- 2 eggs, whisked
- Preheat oven to 350ºF. Get three separate bowls for each of the layers. In each of the 3 bowls, place oat flour, brown sugar, baking soda, baking powder, salt and coconut oil. In one of the bowls, add in the ingredients for the peanut butter bread layer. In another one of the bowls, add in the ingredients for the chocolate bread layer. In the last of the bowls, add in the ingredients for the banana bread. Divide the whisked eggs evenly between the 3 bowls. Stir the ingredients in the 3 bowls until a batter forms in each.
- Grease a loaf pan with coconut oil/non-stick spray. Scoop in your peanut butter layer and spread to the corners of the pan. Then scoop the chocolate layer on next. Then scoop the banana bread layer on top. Bake for 45-50 minutes, or until loaf reaches an internal temperature of 190ºF or an inserted knife comes out clean.