Marbled Chocolate Peanut Butter Banana Bread is healthier, fluffy, soft, and literally the perfect banana bread! Filled with peanut butter flavor and a marbled dark chocolate swirl, this bread just can’t be beat!
| whole wheat + dairy free + naturally sweetened |
The most perfect, moist, kinda healthy, trashed up banana bread awaits you.
Banana bread is a classic. And it’s REALLY hard to remake a good classic! Last year, it got a gingerbread chocolate spin.
Earlier this summer, we mixed banana & tahini in this incredibly delicious cake.
This winter: peanut butter chocolate marble swirl! How could you not just wanna dig right in to this goodness?!
I had a reallllllly hard time deciding what kind of spin to put on traditional banana bread. A few ideas floated around in my head, so I left it up to my husband to decide. There are SO many banana bread recipes on the Internet… like tens of millions! But I really think that this Marbled Chocolate Peanut Butter Banana Bread stands out among them!
I almost made something with chai spices, but we already had some chai-spiced cookies and cinnamon rolls! Sooooo, Josh decided on peanut butter swirl! His logic was, “So I can smear a bunch of peanut butter all over it. Maybe with some jelly, too.”
“Peanut butter, chocolate, and jelly?”
“Yep, you never know,” he replied.
I wanted a healthier banana bread, and considered making it Paleo, but I just love the way real flour rises in the oven. This Marbled Chocolate Peanut Butter Banana Bread is whole wheat, naturally sweetened with coconut sugar, and basically loaded with peanut butter-chocolate goodness. The entire bread is flavored with natural peanut butter, and then half the batter is made chocolate. Actually, it’s double chocolate! Melted, rich dark chocolate mixed with unsweetened cocoa powder for a double whammy.
Totally worth it, trust me.
This Marbled Chocolate Peanut Butter Banana Bread is the perfect excuse to use all those brown bananas on your counter. I mean, isn’t that everyone’s first go-to? I know when I have a bunch of browning bananas, my brain is automatically locked in on banana bread. Sure, yeah, I could do muffins or something, but I just grew up with banana bread like every other week. And I looooove my mom’s banana bread. She folds in walnuts and it’s the best.
The worst part about Mom’s banana bread is that she usually makes it to give away and not for eating at home! She’ll make a couple batches and wrap them in foil as gifts to our garbage and recycling guys.
How to Make Marbled Banana Bread:
It’s not as difficult as it looks. In fact, it’s incredibly easy. Mix up the peanut butter batter, then pour half the batter into a separate bowl. In one half of the batter, we’ll mix in the melted chocolate and cocoa powder. The remaining half of the batter stays just as is.
Then, dollop large spoonfuls of alternating batter into your loaf pan. A large scoop of peanut butter, a large scoop of chocolate, all randomly spaced out. It will kind of look like giraffe spots. Then just take a butter knife and swirl in figure-8 patterns throughout the bread. Simple!
I sliced one more banana lengthwise to press into the top of the bread before baking. And I may have added some extra dark chocolate pieces, too. For a little extra love. THEN it gets baked!
During baking, if you run into an issue where the top of your bread seems to be cooking quicker than the rest of it (or, like me, you slice a large banana and press it into the top), you may want to cover it with aluminum foil to prevent burning.
I’d highly recommend serving this banana bread with a smear of peanut butter like my husband did. Or with a little drizzle of melted chocolate. Can we ever get enough chocolate around here?! Probably not.
Also pairs well with a giant mug of your favorite coffee.
Marbled Chocolate Peanut Butter Banana Bread has become our new favorite obsession. It’s a real treat! Breakfast, brunch, late night snack… it’s perfect any time of the day.
The most difficult part about this recipe…
Is waiting for the oven timer to go off.
Pin this Marbled Chocolate Peanut Butter Banana Bread for later!
A perfectly tender and moist banana bread, swirled with peanut butter and chocolate.
- 3 large over-ripe bananas, mashed (about 1 1/4 c.)
- 1 3/4 c. whole wheat pastry flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 2/3 c. coconut sugar
- 1/3 c. coconut oil, melted and cooled
- 2 large eggs, room temperature
- 1/3 c. peanut butter
- 1/4 c. unsweetened almond milk
- 1 1/2 tsp. vanilla extract
- 3 oz. dark chocolate, chopped
- 2 Tbsp unsweetened cocoa powder
Preheat the oven to 350 F and line a 9x5 loaf pan with enough parchment paper so that it overhangs the sides. Spray with cooking spray.
In a small bowl, mash the bananas with the back of a fork until smooth.
In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, beat together the coconut sugar and melted coconut oil using a hand mixer. Beat until fluffy. Beat in the eggs, one at a time., until smooth. Beat in the peanut butter, almond milk, mashed bananas, and vanilla extract.
Fold the wet ingredients into the dry and mix until just incorporated.
Pour half of the batter into a separate mixing bowl.
In a small bowl, melt the chocolate in the microwave in 30-second increments until fully melted and smooth. Add the melted chocolate and cocoa powder to one half of the batter and mix until smooth.
Drop large spoonfuls of batter into the loaf pan, alternating between peanut butter batter and chocolate batter. Alternate in a random pattern. Swirl figure-8 patterns into the batter with a knife to mix the batters together. Top with shaved dark chocolate if desired.
Bake the loaf at 350 F for 55-65 minutes or until a toothpick inserted comes out clean. If needed, tent the bread with foil to prevent burning. Cool 10 minutes before removing from the pan. Cool completely before slicing.
Nutrition information per slice:
Calories: 330 Protein: 7g Carbs: 38g Fat: 17g Fiber: 4g