I LOVE peanut butter and chocolate. If I am going to consume a banana 🍌, it absolutely MUST be with peanut butter (almond butter, nut butter, the like…)
I found a nut-free chocolate “peanut butter” spread, made with roasted soybeans and wanted to give it a try. I’ve had the non-chocolate version in the past, and figured this would be a great experiment!
CHOCOLATE
“nut” BUTTER
BANANA
BREAD! – Kind of like a cake.

You’ll love it.

Chocolate Butter Banana Cake Bread

Chocolate Butter Banana Cake Bread

3 large ripe bananas
3 large eggs
1 cup chocolate nut butter – or NUT-FREE
3/4 cup butter, softened to room temperature
1 cup sugar
1/2 cup brown sugar
2 tsp. vanilla
3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 1/2 cups buttermilk, room temperature 

Preheat the oven to 350 degrees. Grease a 9×13″ pan (or 2 bread loaf pans) or line with parchment paper.
Mash the bananas until fairly smooth.
Whisk the dry ingredients together and set aside.
Using a handheld or stand mixer, beat the butters until creamy. Add the sugars and cream together. Add the eggs and vanilla. Continue to beat on medium speed, adding in the bananas. Slowly add in the dry ingredients form the cake/bread batter. As you add the flour mix, alternately with the buttermilk. A few lumps here and there are just fine.

Bake for about 45 minutes, until a toothpick inserted comes out clean.

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