Marbled peanut butter and chocolate banana bread loaf made with gluten-free oat flour and sweetened with maple syrup! This banana bread has beautiful swirls of peanut butter and chocolate flavors when sliced up! This recipe makes for a great breakfast or snack!
I can’t believe it’s almost halfway through September already! Fall is JUST around the corner so I have a list of fall recipes in line! I’ll be sharing a bunch of pumpkin recipes since that’s literally what I look forward to each year. I know things have been a little insane recently, but I hope this loaf brings you a little extra comfort and coziness. A loaf of this bread with some coffee or matcha will be sure to start your morning off right!
In case you didn’t know, I love banana bread!! I’ve baked SO many loaves in my life and I’m sure I won’t be stopping anytime soon. A marbled bread loaf has been on my list of foods to make for the longest time – so glad I finally made the effort to do it! This is definitely going to be one of my go-to recipes going forward. Another one of my favorites is my Whole Wheat Walnut Banana Bread! I also have a Strawberry Banana Bread recipe too – which works with frozen strawberries too if you can’t get them sweet enough off-season!
First, I mixed all the recipe ingredients together, then I transferred half the batter into another bowl.
I added 1/4 cup cacao powder into one of the bowls. Cacao powder isn’t the same as cocoa powder. It tends to be a bit more bitter but offers more nutritional content and is more “natural”.
If desired, you can also melt 1/4 cup chocolate chips to mix into half the batter instead. This will bring a more rich, decadent and sweet flavor. I mainly wanted the marbled color effect with whole chocolate chips within the loaf.
I took turns layering both batters into the loaf pan after mixing in the cacao powder. You can play around with how you add it in! On top, I added more walnuts and chocolate chips. A knife was used to swirl the top, about 3-4 times back and forth is good enough.
When this came out the oven, the anticipation was REAL. It smelled amazing! The top of the loaf looked like regular banana bread. I allowed it to cool in the baking pan for 10 minutes before transferring it to this cooling rack for another 15 minutes. It takes REAL patience to wait for something like this! There is a lot of benefit in waiting because it allows the loaf to achieve the appropriate texture and finish baking. It’s like a cookie recipe – it may be soft out the oven but once you wait 10-15 minutes, it hardens up!
When I took my first bite, I was a huge fan of the texture and flavor. I love chocolate and banana bread so this was just the perfect amount without overdoing it on the chocolate. I was so excited to share this with you all! I’m definitely keeping this recipe on tabs for the next 3 bananas that are overripe!
I hope you all enjoy this recipe if you make it!
If you end up liking it, I’d love if you can leave a rating and tag me on Instagram 🙂 I absolutely love seeing your recreations!
Peanut Butter Chocolate Chip Banana Bread
- 1 overripe bananas mashed
- 2 eggs
- 1/3 cup creamy peanut butter
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 2 cups oat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup cacao powder
- 1/4 cup chocolate chips
- 1/4 cup crushed walnuts
- Preheat oven to 350F. Prepare a 9×5 loaf pan with parchment paper.
- In a large mixing bowl, mash bananas with a fork. Whisk in eggs, creamy peanut butter, melted coconut oil, maple syrup and vanilla.
- Add in oat flour, baking powder, baking soda and sea salt. Mix in chocolate chips and crushed walnuts until just combined.
- Transfer half of the batter into another bowl and add 1/4 cup cacao powder, mix well.
- Using a large spoon, add batters alternately into loaf pan. When all batter is in pan, use a knife to swirl the tops, about 2-3 times through. Top with extra crushed walnuts and chocolate chips.
- Bake for minutes or until toothpick inserted in center comes out clean. Leave in loaf pan for 10 minutes before transferring to a cooling rack to cool for 15 minutes before cutting into slices.