Chocolate Peanut Butter Marbled Banana Bread

I was really impressed with this recipe! My only negative comment is that once again I left it in the oven a little too long (but not all of the batches)- so some slices were not as moist as I would have liked. But the batches that were moist- were really really good….especially when you bit into a piece that had the perfect combo of melted chocolate and peanut butter and moistness (is that a word?)

Ingredients:

• 2 1/3 cups all-purpose flour
• 1 teaspoon bakind powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup semi or dark chocolate chips
• 1/3 cup peanut butter chips
• 2 medium bananas, mashed
• 3/4 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup milk
• 1/4 cup unsweetened cocoa powder

Directions:
Preheat oven to 350 degrees F. Butter and flour a 9-inch loaf pan. In a medium bowl, sift together flour, baking powder, baking soda and salt; whisk in chocolate and peanut butter chips until combined. In a large mixing bowl, using a mixer on medium speed, beat together banana and peanut butter until creamy, about 1 minute; beat in granulated sugar and brown sugar until creamy, about 1 minute. Beat in eggs and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until well combined – about 2 minutes.
Divide half of the batter into medium bowl; sift in cocoa powder, and beat until combined. Alternate spoonfuls of banana batter and chocolate batter into the pan. When all the batter is in the pan, swirl a knife sparingly through the batters to marble them. Sprinkle with additional chocolate and peanut butter chips, if desired.Bake for 60-65 minutes or until bread pulls away from pan, is well risen, deep golden brown, and a toothpick inserted comes out with moist crumbs attached. Cool on a wire rack for 1 hour; run a knife around outer edges and invert onto wire rack to cool completely before slicing.