Chocolate Peanut Butter Banana Bread
1 (15.25 oz) box chocolate cake mix (I used devil’s food)
¼ cup oil
2 large eggs
4 ripe bananas, mashed
½ cup water
1½ cups peanut butter chips
Peanut Butter Glaze:
1 cup confectioners’ sugar
3 tablespoons peanut butter
3 tablespoons half and half
Preheat the oven to 350°F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray.
Combine the cake mix, oil, eggs, mashed bananas and water in a large bowl and mix with a hand mixer or whisk until well blended, about 2 minutes. Gently fold in the peanut butter chips. Evenly divide the batter between the 2 prepared loaf pans.
Bake 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool in the pans for 10 minutes, then remove and let finish cooling on a cooling rack.
For the peanut butter glaze: Combine the confectioners' sugar, peanut butter and half and half in a bowl and whisk until smooth. It should be about as thick as pancake batter; if it's too thick, just add a little more cream.
Pour some of the glaze over each loaf and let set for about 10 minutes. Slice and serve.