Tuesdays With Dorie: Chocolate-Peanut Butter-Banana-Swirl Cakes

Elvis would love me for this one... If you're out there Mr. Pelvis, come on by. It's time for Tuesdays with Dorie. Once a week we bake fabulous desserts created by genius Greenspan. Pick up a copy of her book and bake along.

This week, we've got a gorgeous black and white banana loaf cake. Except mine is tan and black. It's my fault, really, because I can't resist the urge to tinker. Because if banana and chocolate swirled cake sounds good, doesn't chocolate-peanut butter-banana bread sound even better? Better still, you love it tender with a dusting of snowy sugar or a warm peanut butter glaze.

Legend has it that Elvis was a sucker for peanut butter and banana desserts. If you're alive, Mr. Presley, come on by and I'll make you another batch. Ours is all gone....

For a complete original recipe for Black and White Banana Loaf, click here. For my version, see below.

Chocolate Peanut Butter Banana Swirl Cakes

Estimated Cost: $3.00

Notes: I made half batch, then put half of that batter into a 5 inch cake; the remaining I made into a miniature loaf.

1 medium to slightly large banana

2 ounces bitter or semisweet chocolate (1/3 cup chocolate chips)

6 tablespoons unsalted butter, divided

4 tablespoons peanut butter

1/3 cup brown sugar

1/3 cup sugar

2 eggs

1 teaspoon vanilla

2/3 cup whole wheat flour

2/3 cup white flour

1/2 teaspoon baking soda 1/4 teaspoon salt

1/4 cup milk

1 heaping tablespoon cocoa powder

Preheat the oven to 325 degrees. Grease and flour two mini loaf pans. (I used disposable.) In a small bowl, mash the banana. In a separate small microwaveable bowl, melt the chocolate and 1 tablespoon butter in the microwave, being careful not to scorch. In a large bowl, beat the remaining butter, peanut butter and both sugars; beat for two minutes. Add the eggs one a time, beating for one minute each. Add the vanilla. In a small bowl, combine flours with soda and salt. With the mixer on low, add half of the dry ingredients to the peanut butter mixture, stirring only until combined. Add the milk, beat on low, then add the remaining dry ingredients. Add the bananas. Pour less than half the batter into the bowl with the melted chocolate. Stir in the cocoa powder. Drop alternating spoon fulls of both batters into prepared dish. Bake for about 45 minutes, or until knife inserted into center comes out clean. Let cool for 15 minutes before unmolding. Dust the top with powdered sugar or use the glaze recipe below.

For glaze: Heat 1 heaping tablespoon peanut butter in microwaveable bowl. Whisk in 1 tablespoon milk and 1 cup powdered sugar. Pour over the top of the still warm cakes.

Coming Tomorrow:

Asian Chicken, Orange, and Avocado Salad with Ginger Soy Dressing