Panasonic Australia's The Ideas Kitchen provides recipes and tips on how to get the most out of their convection microwave ovens, bread makers, rice cookers, and other Panasonic appliances.

Chocolate & Peanut Butter Swirl Loaf

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Chocolate & Peanut Butter Swirl Loaf

Chocolate and peanut butter is a classic combination that has withstood the test of time. This chocolate & peanut butter swirl loaf recipe from Chef Shellie Froidevaux is baked in our NN-CF770 3-in-1 Convection Microwave Oven and delivers a rich, moist, perfectly balanced combination of sweet and savoury that will be a hit with the whole family.


  • 115 g unsalted butter cubed
  • 180 g plain flour
  • 50 g cocoa powder
  • tsp baking powder
  • 100 g brown sugar
  • 50 g caster sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 2 eggs
  • 180 ml milk
  • 100 g milk chocolate chips
  • 50 g smooth peanut butter


  • Grease and line a loaf tin with baking or parchment paper.
  • In a large mixing bowl, sift together flour, cocoa, baking soda and baking powder. Add sugars, pinch of salt and gently stir.
  • Use the microwave function on high for 30 seconds to melt the peanut butter. Place the butter in a large heatproof bowl. Microwave first for 30 seconds, give a stir then microwave for a further 20 seconds. Add the vanilla, eggs and milk and whisk until combined.
  • Preheat convection to 160°C and place the wire rack on the lower shelf position.
  • Make a well in the middle of your dry ingredients, add wet ingredients and gently stir the mixture using a spatula until just combined. Add most of chocolate chips to the batter and fold through.
  • Pour mixture into prepared tin, dollop the peanut butter on top and using a butter knife, swirl it into the cake mixture. Sprinkle the remaining chocolate chips on top. Bake for 60 minutes.
  • Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.