A delicious dessert recipe for Chocolate Banana Bread with Peanut Butter Frosting

3 very ripe bananas, finely mashed
120ml (1/2 cup) vegetable oil
¾ cup brown sugar
2 eggs (xl)
5ml (1 teaspoon) vanilla extract
140g (1 cup) cake flour
1¼ teaspoon baking powder
¼ teaspoon salt
5ml (1 teaspoon) ground cinnamon
⅓ cup cocoa powder
100g dark chocolate, roughly chopped

Peanut butter frosting:
50g (1/4 cup) butter, softened
100g (1/2 cup) smooth cream cheese, at room temperature
90g (1/3 cup) chunky peanut butter
5ml (1 teaspoon) vanilla extract
230g (1½ cups) icing sugar, sifted

How to
Preheat the oven to 180º C. Grease and line a 20 x 10 cm loaf pan.

Beat the oil, sugar, eggs and vanilla in a mixing bowl until pale and creamy. Add the mashed bananas and beat once more.

Sift the flour, baking powder, salt, cinnamon and cocoa into the banana mixture and beat slowly to combine. Fold through the chocolate.

Spoon into the tin and smooth over the top. Bake for 70 – 75 minutes. Cover loosely with foil for the last 20 minutes.

Rest in the tin for 10 minutes before transferring to a cooling rack.

To make the frosting, cream together the butter, cream cheese, peanut butter and vanilla until smooth.

Add the icing sugar and beat until fluffy and light.

Swirl the peanut butter frosting over the cooled banana bread and drizzle with caramel sauce.

*Originally published  22 April 2018 

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Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email diannebibby@gmail.com.