The Breakfast of Champions - Peanut Butter Banana Chocolate Bread

While I can't actually say in good conscience that I always feed my children a healthy breakfast, my children always do look forward to breakfast, especially when this is sitting on the table.  

This recipe is one I've adapted from several different sources and am consequently not sure where the original I started from came from. 

Anyway, here goes:

You'll need to

• put three bananas into a bowl and mash it up.
• add 1/2 c. peanut butter.  (I don't like to dirty up a measuring cup for this, so I just use a big spoon and eyeball it.)
• add 1/4 c. oil.
• 1 egg
• 3/4 c. sugar
• 1/2 c. brown sugar
• a splash or two of vanilla.  

Mix well.  Then in the same bowl (because I hate getting out another bowl- you can get a separate one if you want), add:

• 1 1/2 c. flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda

I bake this in loaf pans because I think they look prettier, but I'm sure you could put it in a bundt pan or even make muffins out of it.  I always grease my pans really well because the first several times I made this, they stuck like crazy.

When my pans are ready to go, I pour 1/4 of the mixture in each of the two pans.  Then I wait.

I wait while I mix some chocolate and cream.  More specifically, around 100 grams of chocolate (I have a great chocolate bar at my Carrefour, but I've used a Dove dark chocolate bar when Carrefour was out) and 1/4 c. heavy whipping cream.  Microwave this for 1 minute, and stir to get all the lumps out.

Then, I pour 1/4 of the chocolate mixture into each of the two pans.  I gently use a chopstick - what else? - to swirl it around.  NOT to mix it (like my house helper does) but to swirl it.  

Next, use the the rest of the bread batter and pour it on top of the chocolate you just swirled.  Use the last of the chocolate to make another layer of swirl on the very top.  [I like two layers of chocolate swirl, otherwise the bread to chocolate ratio is unsatisfactorily high!]

I bake this at 160C (which I was surprised to see was 320F!  Maybe my oven is weird?) but I keep it at a low temp because I want it too cook for a long time to let all the flavors deepen and love each other.  I bake it for around an hour, but sometimes leave it in a little while longer.  

It turns out really tender and very flavorful, and even though it should last my family much more than one breakfast, it never does.  

[If you want to save some hassle, you can just use chocolate chips.  We did that for a while, but chocolate chips are precious here!  Once I found an alternative I liked, I save my chocolate chips for higher priority things!]