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
Units
Scale
- 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)
