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Banana bread, the world’s greatest quick sweet bread. Loved by all.
Just got better!!!
Because we added A PEANUT BUTTER SWIRL AND CHOCOLATE CHIPS!!!! Sorry to yell, I’m just so excited!!!
I mean, how can a peanut butter swirl banana bread with chocolate chips not be a good idea?! Banana and peanut butter and chocolate are flavors that are 100% meant for each other. And they come together to create one banana bread that will not be forgotten!
Don’t get me wrong, banana bread is amazing on it’s own. Really, it’s perfection that doesn’t need to be tinkered with. BUT we foodies/food bloggers…welll that’s just what we love to do. The peanut butter swirl adds a nice richness and the chocolate chips add little pockets of sweet chocolate-y heaven.
Don’t worry this peanut butter swirl banana bread is still plenty banana-y. The reason I chose to swirl the peanut butter into the bread rather than just mix it all together so that you would still taste true banana bread with occasional bites of peanut butter. Just YESSS!!!
Peanut butter swirl banana bread is perfectly sweet without being too sweet. Most of the sweetness comes from the ripe banana with a little help from coconut sugar and of course those chocolate chips. It’s tender and moist and just slightly decadent. Almond flour is the perfect texture for banana bread and keeps it gluten free and full of healthy fats.
Breakfast, healthier dessert, or snack? You decide, I know you’ll love this peanut butter swirl banana bread for any occasion or any reason.
BECAUSE CHOCOLATE CHIPS!!
AND PEANUT BUTTER SWIRL!!!
AND BANANA BREAD!!!
Just a little obsessed over here.
Sometimes there is a recipe that’s so perfect and speaks for itself by name and pictures that there isn’t much to say. This peanut butter swirl banana bread is one of those recipes.
So go, allow those bananas to ripen on your counter and get extra spotty because you’ve got banana bread to make…and what a glorious moment it will be when you take that first bite.
Enjoy, my friends.
Peanut Butter Swirl Banana Bread with Chocolate Chips
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hour 5 mins
- Yield: 1 loaf (8 to 10 slices) 1x
- Category: Baking, Snack, Dessert, Breakfast
- Cuisine: Gluten Free, Refined Sugar Free, Vegetarian, Diary Free
Description
Peanut butter swirl banana bread is everything we love about banana bread with a touch of decadence from the swirled peanut butter and dark chocolate chips. Gluten free and perfect for any occasion.
Ingredients
- Dry Ingredients
- 2 1/2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon Cinnamon
- 1/2 teaspoon xanthan gum
- Wet Ingredients
- 3 very ripe bananas
- 3 eggs
- 1/4 cup plain, fat free Greek yogurt (could use full fat for a richer texture)
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut sugar
- 3/4 to 1 cup dark chocolate chips
- 1/2 cup natural peanut butter (only ingredients should be peanuts and maybe salt)
Instructions
- Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a bread pan and line it with parchment paper, set aside.
- Mix dry ingredients: Add all of the dry ingredients to a medium sized mixing bowl and mix to combine, set aside
- Mix wet ingredients: In a large mixing bowl mash the bananas with a fork or potato masher. Add the eggs, yogurt, and coconut sugar – stir to combine. Stir in the coconut sugar.
- Combine: Add the dry ingredients into the wet ingredients and stir until it’s well incorporated. Fold in the chocolate chips.
- Prepare the peanut butter: if your peanut butter is pretty thick then stick it in the microwave for 30 seconds to soften it up a bit.
- Swirl peanut butter: Transfer half of the bread batter into the bread pan. Dollop half of the peanut butter on top of the batter. Add the remaining read batter on top and dollop on the rest of the peanut butter. Use a skewer or sharp knife to gently swirl the peanut butter into the batter. Don’t over swirl or it will become mixed into the batter, just several swirls should do (see photo in post). Tap the bread pan on the counter a few times to help release air bubbles.
- Bake: Bake for 50 to 55 minute, or until a skewer comes out mostly clean.
- Cool: Allow the bread to cool in the pan for at least 40 minutes (or until it’s mostly cooled). Use a butter knife to help release the edges and gently remove the bread. Allow it to continue to cool completely before slicing. Store the bread in a resealable bag in the fridge for up to 1 week.
Notes
Dairy Free Option: You could try using a coconut yogurt in place of the Greek yogurt. Also make sure to use dairy free/vegan chocolate chips.
Recipe adapted from my blueberry banana bread (gluten free)
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