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This chocolate peanut-swirled banana bread is irresistibly moist and soft, thanks to ripe bananas and sour cream. A generous swirl of Bonne <\/a><\/span>Maman<\/span><\/a>\u00ae Peanut Chocolate Spread<\/a> adds rich, nutty sweetness to every bite. Easy to whip up and guaranteed to be a crowd-pleaser, this loaf is perfect for any occasion.<\/span><\/span><\/p>\n Preheat oven to 350\u00b0F (180\u00b0C). Spray an 8\u00bdx4\u00bd-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.<\/p>\n<\/li>\n In a medium bowl, whisk together flour, salt, baking soda, and baking powder.<\/p>\n<\/li>\n In a large bowl, whisk together banana, brown sugar, oil, sour cream, eggs, melted butter, and vanilla. Gently stir in flour mixture just until combined and no dry spots remain.<\/p>\n<\/li>\n Transfer one-third of batter (about 1 cup or 281 grams) to a small bowl; stir in \u00bc cup (66 grams) peanut chocolate spread. Using a 1\u00bd-tablespoon spring-loaded scoop, scoop batters into prepared pan in alternating pattern. Spoon remaining 2 tablespoons (33 grams) spread on top of batter; using a skewer or wooden pick, gently swirl spread into batter.<\/p>\n<\/li>\n Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes, loosely covering with foil during final 15 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\nChocolate Peanut-Swirled Banana Bread<\/h2>\n
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