Chocolate Peanut Butter Banana Bread

Preheat oven to 325°F. Set oven shelf in the center (you don’t want the bread too close to the top of the oven). Grease a 9 x 5-inch loaf pan or 3 mini loaf pans with cooking spray or butter.

In a medium bowl, whisk all-purpose flour, whole wheat pastry flour, baking soda, and salt until combined.

In a large bowl, whisk butter and sugar until combined. Add the eggs, one at a time. Beat in the vanilla, bananas, and applesauce.

Add the flour mixture to the banana mixture; mix until just combined. Fold in the chocolate chips.

Pour half of the batter into the prepared pan and top with half of the chocolate peanut butter. Pour the remaining batter on top and finish with the remaining chocolate peanut butter. With a wooden skewer or a knife, swirl the peanut butter into the batter.

Bake in oven for 30–35 minutes for small loaves and 45–55 minutes for a large loaf. Cook until loaf is golden brown, pulls slightly away from the edges of the pan, and a toothpick inserted into the center comes out with just a few moist crumbs.

Cool the loaf in the pan for 15 minutes, then invert onto a cooling rack and cool completely.

Recipe adapted from Food 52.