Insanely soft banana bread is livened up with creamy peanut butter and a luscious swirl of mocha.–the only way you’re gonna want banana bread from now on!
Yes, I do mean THE ONLY WAY. Peanut butter + a big ‘ol swirl of mocha = my new banana bread necessities.
Also the whole loaf is a necessity. One loaf per person, I do mean that.
I’m a huge believer in anything and everything hanging out in banana bread land. We have SO many different loaves around here as proof. Banana bread’s just gotta be extra. Always.
And for me, there’s gotta be extra coffee close nearby. A good black brew of coffee and warm banana bread, yeeeeeeeeeeeeeees.
There’s a whopping THREE huge bananas in this little loaf and trust me, it makes the texture + banana bread flavor everything that it is. Since peanut butter tends to dry out most baked goods, it also helps keep all the moisture there.
As far as that SWIRL business goes….we’re gonna reserve 1/2 cup of the finished banana bread batter then mix melted chocolate + espresso into the party. Theeeeeeen……swirl all dat goodness into the finished masterpiece. >>>
And yes, you see now why you will be consuming approximately the entire loaf of this peanut butter banana bread goodness. So soft and moist, you will DIE. And that swirl, I can’t.
Current banana bread fav now and probs til the next one. You get it.
Mocha Swirl Peanut Butter Banana Bread
- 3 large ripe bananas, mashed
- 3/4 cup coconut sugar (or brown sugar)
- 1/2 cup creamy peanut butter
- 1/3 cup melted butter
- 1/2 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1-1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, melted
- 2 tablespoons brewed espresso
- Make the bread: Preheat oven to 350F and grease an 11" loaf pan and set aside.
- In a large bowl, beat bananas, sugar, peanut butter, butter, milk, eggs, and vanilla until smooth. Fold in flour, baking powder, baking soda, and salt until batter is just combined.
- Reserve 1/2 cup of batter and place in a medium bowl. Scrape remaining batter into prepared pan and set aside.
- Whisk melted chocolate and espresso into reserved 1/2 cup batter until smooth. Drop chocolate mixture by the tablespoon on top of batter in loaf pan. Use a knife to gently swirl the two batters.
- Bake banana bread at 350F 50-55 minutes or until a toothpick inserted in middle comes out clean. Cool bread completely on a wire cooling rack. Once cooled, remove from pan. Slice and enjoy!