Chocolate & Peanut Butter Banana Bread Recipe! #tipit by Vanessa Luft Chocolate & Peanut Butter Banana Bread Recipe! #tipitIngredients 200g plain flour (all purpose) 80g cocoa powder 100g caster sugar (super fine granulated sugar) 100g brown sugar 1 tsp baking powder 1/2 tsp bicarbonate of soda (baking soda) 1 tsp ground cinnamon 3 over ripe bananas 250g peanut butter (crunchy of smooth), divided into 150g & 100g 120ml vegetable oil 1 tsp white vinegar 2 large eggs 60ml sour cream 1 tsp vanilla extract 80g semi sweet chocolate chipsDirections Preheat oven to 170C/325F. Lightly grease two non stick 1lb loaf tins, or one 2lb loaf tin. Add the flour, cocoa powder, sugars, baking powder, bicarb and cinnamon to a large bowl, lightly whisk to combine. Set aside. Mash the bananas with 150g of the peanut butter until smooth with a few small banana lumps. Beat in the oil and vinegar until combined. Beat in the eggs one at a time, then beat in the sour cream, and vanilla until combined. Add the dry ingredients to the wet and stir until fully combined, do not over mix.Fill each loaf pan halfway with batter, the dollop half of the remaining 100g peanut butter over the batter of each (so 50g shared between the two pans). Pour over remaining batter equally. Then dollop the other half of the peanut butter (the remaining 50g) over the top, using a knife to swirl it around if desired. Sprinkle the chocolate chips over the top of each loaf, approx 40g on each (you don't need to be exact here, just go with what looks good to you). Bake for 45 minutes or until well risen and a skewer comes out clean. Cover loaves with foil for last 20 minutes of baking to stop chocolate burning. Cool in pan for 5-10 minutes. Turn out onto wire rack to cool. Can be enjoyed warm or cold.Notes If you don't have sour cream you can also use greek yogurt or buttermilk, just substitute like for like. Keep in an airtight container at room temperature for up to 5 days