Chocolate Peanut Butter Banana Bread in 1 Hour 15 Minutes

Instructions:

1. Prepare the environment. Preheat your oven to 350°F (175°C). Line your 9x5 inch loaf pan with parchment paper. Note: This ensures even heat and an easy release.
2. Liquefy the fruit. In a large mixing bowl, mash the 3 large bananas until they are completely smooth and liquid.
3. Emulsify the wet base. Whisk in the 75g melted butter, 125g peanut butter, 150g brown sugar, egg, and vanilla. Whisk until the mixture looks glossy and smooth.
4. Sift the dry goods. In a separate bowl, whisk together the 190g flour, 45g cocoa, baking soda, and salt. Note: Cocoa clumps are stubborn; make sure they are gone.
5. The Wet Fold. Gently fold the dry ingredients into the wet mixture using a spatula. Stop as soon as you see the last streak of white flour disappear.
6. Add the texture. Fold in the 130g chocolate chips. The batter should be thick, dark, and smell intensely of cocoa.
7. Fill the pan. Pour the batter into the prepared loaf pan, smoothing the top with your spatula.
8. Create the swirl. Dollop the remaining 32g of peanut butter on top. Use a butter knife to swirl it in a figure eight pattern.
9. Bake for 60 minutes. Bake until a skewer inserted into the center comes out with only a few moist crumbs.
10. The Rest. Let the loaf cool in the pan for 15 minutes. This allows the structure to set so it doesn't fall apart when you lift it out. Smell Checkpoint 1: At 20 minutes, you’ll start to smell the sweet, fruity aroma of the bananas. Smell Checkpoint 2: At 45 minutes, the cocoa scent will deepen, and you'll catch the distinct toasted smell of the peanut butter swirl on top.