1cupoverripe bananasmashed (about 2 medium bananas)
⅔cupvegetable oil
½cuplight brown sugarlightly packed
½cupgranulated sugar
1large egg
1teaspoonpure vanilla extract
¼cupcreamy peanut butterslightly melted
¾cupquick oats
Peanut Butter Glaze
¼cupcreamy peanut butterslightly melted
Instructions
Preheat the oven to 350°F, and line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
In a separate large bowl, combine the mashed bananas, vegetable oil, sugars, egg, vanilla extract, and peanut butter until smooth.
1 cup overripe bananas, ⅔ cup vegetable oil, ½ cup light brown sugar, ½ cup granulated sugar, 1 large egg, ¼ cup creamy peanut butter, 1 teaspoon pure vanilla extract
Add the dry ingredients to the wet as you mix until just combined, ensuring not to overmix. Stir just until a few flour streaks remain.
Fold in the oats with a large spoon or rubber spatula.
¾ cup quick oats
Pour the batter into the prepared loaf pan, and spread in an even layer.
Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
In a small bowl, melt the remaining peanut butter and drizzle it over the cooled bread.
¼ cup creamy peanut butter
Slice and serve. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.*Photos courtesy of Shannen Siramarco Photography.