Buckeye Banana Bread

No matter how you slice it this buckeye banana bread is a winning combination for breakfast, snack, or dessert.

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Will I ever run out of peanut butter and chocolate recipe ideas? Who knows but today is not that day!

Inspired by my Buckeye Bundt cake, this buckeye banana bread has a chocolate banana bread base and a peanut buttercream cheese filling that when sliced resembles a buckeye. Of course I had to also drizzle the top with peanut butter and mini buckeye candies while I was at it.

I have actually been waiting to make this recipe for over a week as the bananas at the grocery store were all very underripe and it took that long for them to finally ripen enough to make this buckeye banana bread of my dreams. But some dreams are worth waiting for, and banana bread made with underripe bananas is not worth rushing it.

Speaking of waiting, even though banana bread is usually considered a breakfast item, the peanut butter cream cheese filling pushes it into the dessert category in my mind. But no judgement if you cannot wait and want to eat it for breakfast before the game.

Speaking of the game (not to be confused with THE game next week), Ohio State’s last home game of the season is today against Rutgers. Unfortunately two of our star receivers are out but I have a feeling we will do just find in their absence. Sorry Rutgers.

Once todays game is over it is officially the start of Beat *ichigan Week! Which means I have to have something extra special up my sleeve for the last game of the regular season. Especially since family will be in town for the holiday weekend to help us eat it!

Six years ago: Cut Out Sugar Cookies

Eleven years ago: Buckeye Brownie Cookies

Twelve years ago: Stuffed Shells with Pumpkin Sage Cream Sauce

Thirteen years ago: Individual Baked Pumpkin Oatmeal

Fourteen years ago: Thanksgiving Recipe Roundup (2011)

Fifteen years ago: Veggie Lasagna

BUCKEYE BANANA BREAD

Print

Yield: 1 loaf Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 3/4 cup creamy peanut butter
• 4 oz. cream cheese, room temperature
• 1/4 cup powdered sugar
• 1 egg
• 3 Tbsp milk

BREAD

• 3 very ripe bananas, mashed
• 4 Tbsp unsalted butter, melted
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg, beaten
• 1-1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup creamy peanut butter
• 1/4 cup mini Buckeye candies

Directions

1. Preheat oven to 350. Lightly grease a 9x5-inch loaf pan and set aside.
2. For the filling: In a medium bowl, blend together the peanut butter filling with a hand mixer until smooth. Scoop the filling into a pastry bag (or a zip top bag with the corner snipped off*). Place in the refrigerator until ready to use.
3. In a large bowl, combine mashed bananas with melted butter and sugars, mixing well. Add the egg and beat well.
4. Stir in the flour, cocoa powder, baking soda, and salt until incorporated. Be careful not to over mix!
5. Spread 3/4 of the batter evenly in prepared pan. Using the pastry bag that has the peanut butter mixture, carefully pipe a thick line of the filling over the center of the chocolate batter. Pour the remaining batter on top.
6. Bake for 1 hour or until a toothpick inserted into the center comes out with moist crumbs (but no batter).
7. Allow to cool in pan 10 minutes before removing to a wire rack to cool completely.
8. Heat peanut butter in a small microwave safe bowl for 10 seconds. Drizzle over cool bread, decorate with mini buckeyes, and let set before slicing and serving.

Notes

*No piping tip necessary as we want a nice big opening.

Source: Adapted from my Banana Peanut Butter Cup Muffins and Buckeye Bundt Cake.