This update on the classic banana bread is visually satisfying and, more importantly, delicious!
Yields one loaf
Preheat the oven to 350 degrees Fahrenheit. Grease and flour an eight-inch loaf pan.
Mash the bananas in a medium bowl. Set aside.
In a large mixing bowl, beat the butter or margarine with the sugar using a stand or hand-held electric mixer on medium-high speed, or whisk by hand until creamy. Add the eggs and vanilla and mix well. Add the mashed bananas and milk and mix well. Add the flour, baking soda, baking powder and salt and mix together on low speed just until combined.
Meanwhile, place the chopped chocolate into a medium bowl and melt in the microwave for one minute and mix well, and then heat for 30 seconds and mix. Add more time if the chocolate is not fully melted. Add the peanut butter and whisk in well.
Scoop out 1/2 of the batter from the mixing bowl and place into a bowl. Set aside. To the remaining batter in the mixing bowl, add the peanut butter and melted chocolate mixture and cocoa and mix well. Scoop half of the chocolate mixture into the prepared loaf pan and spread to cover the bottom of the pan. Add half of the banana batter and use a silicone spatula to gently spread to cover the chocolate batter. Add the remaining chocolate batter and spread gently to cover. Finally, add the remaining banana batter and spread to cover.
Sprinkle the chocolate chips all over the top. Bake for 65 to 70 minutes, or until a skewer inserted in the center comes out clean. Store covered at room temperature for up to five days or freeze for up to three months.