Eggless Marbled Chocolate Peanut Butter Banana Bread
Enjoy our Eggless Marbled Chocolate Peanut Butter Banana Bread - gluten-free, no refined sugar, and naturally sweetened. Perfect for brunch or snacks!
Servings: 12 slices
Calories: 202kcal
Equipment
- 1 9 x 5 loaf pan oiled and lined with parchment paper
Ingredients
Wet Ingredients
- 4 whole bananas large - very ripe mashed (see recipe notes)
- ⅓ cup oil light neutral flavored (see notes)
- 1 teaspoon vanilla extract
- ⅓ cup dates chopped packed (We used red dates - jujubes)
Dry Ingredients
- 1 and ¾ cups flour measure for measure 1:1 gluten free flour or regular all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
Chocolate Peanut Butter Spread
- ⅓ cup peanut butter creamy - We used natural without sugar (see recipe notes)
- 3 tablespoons cocoa powder
- 4 tablespoons honey or maple syrup to keep vegan
- 1 teaspoon vanilla
Instructions
Banana Bread Batter
- Preheat oven to 350 degrees F (176 C). Grease and line 9 x 5 loaf pan with parchment paper. Allow the parchment paper to hang a couple of inches over the edges.
- In a large mixing bowl combine the wet ingredients; mash bananas and then add oil, vanilla, chopped dates and stir. Set aside.
- In a medium bowl combine the dry ingredients; flour, baking soda, baking powder, and salt. Mix together.
- Slowly, a little a time use a fork to mix the dry ingredients into the wet ingredients.
Chocolate Peanut Butter Spread
- Heat up peanut butter or other nut/seed butter for about 15 - 20 seconds in the microwave to soften slightly. Add in cocoa powder, honey or maple syrup and vanilla and stir until smooth. It will be thick like a spread.
- Spoon the banana batter into the prepared loaf pan. Add dollops of the chocolate peanut butter spread on top of batter. Swirl back and forth with a butter knife on top or mix and create a marbled effect.
- Bake Eggless Marbled Chocolate Peanut Butter Banana Bread for 50 - 60 minutes or until the toothpick comes out clean. Allow to cool slightly.
- Hold on to the edges of the parchment paper to remove the eggless marbled banana bread. Slice and Enjoy!
Video
Notes
Recipe Tips
- Use ripe bananas for a sweeter banana bread. To quickly ripen bananas for this recipe, store them in a paper bag and they will be ready in 1 to 2 days.
- Spoon and level flour into the measuring cups to prevent over packing.
- Mix the dry ingredients separately before adding to the wet ingredients to ensure even mixing of the leavening agents.
- Microwave the peanut butter (or nut of seed butter of choice) for 15 to 20 seconds before mixing in the cocoa powder, honey or maple syrup and vanilla. It makes it is easier to mix the sauce.
- If you use previously frozen bananas, be sure to drain any extra moisture before adding it to your banana bread recipe. You may also need to add one extra frozen banana due to the water loss and thawing process.
Nutrition
Serving: 1slice | Calories: 202kcal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 148mg | Potassium: 134mg | Fiber: 3g | Sugar: 7g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
