I found this Banana Chocolate and Peanut Butter Swirl Bread recipe and tweaked it slightly for my neighbors, whose son was diagnosed with the Celiac disease last year. They like for it to be slightly sweeter than I do, so here is the recipe I gave to them.
I didn’t have any of this bread b/c I’m avoiding carbs and gluten right now… but based on the feedback from my neighbors and my own family it definitely deserves a thumbs up.
My girls are picky and they both RAVED about it.
It’s really quick and easy to make. I just tossed all the ingredients in the bread maker. The smell while it’s baking is heavenly!
This recipe doesn’t require you to have a bread machine to make it. Just pop it in the oven and you create a loaf of delicious bread.
Will definitely make again for the family. Maybe I’ll even sneak a bite next time.
Quick and easy and good favor – what are you waiting for?
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Delicious and easy to make quick bread that's perfect for parties as well as a casual family dessert!
- 1¾ cups gluten-free flour blend or use all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 2 large ripe bananas they should have a lot of dark spots on it
- 2 large eggs
- ½ cup sugar
- ½ cup creamy peanut butter
- ⅓ cup coconut oil melted (80ml)
- ⅓ cup unsweetened applesauce
- 2 tsp vanilla
- ½ cup semi-sweet chocolate chips
- 3 Tbs butter
- 4 Tbs brown sugar
- 2 Tbs low-fat milk
- 1 tsp vanilla
- 4 Tbs chopped pecans
- Preheat oven to 375 degrees F (180 degrees C). Spray a loaf pan with cooking spray and line it with parchment paper. This will make it easier to pull out the bread later.
- In a medium bowl, mix the flour, baking powder, baking soda, salt, and cinnamon together.
- In a large bowl, mash the bananas until there are no chunks left. Mix in the eggs, sugar, peanut butter, oil, applesauce, and vanilla. Gradually mix in the flour mixture. I usually add the flour in 3 batches. Divide the batter into two bowls.
- Melt the chocolate chips in the microwave. Start by heating it for 30 seconds, then continue heating it in 15-second intervals until nearly all the chips have turned glossy. Pull the chips out of the microwave, and stir until you get a creamy chocolate mixture. Mix the chocolate with one half of the batter.
- Pour the batter into the loaf pan, alternating between the light and dark batters. Using a knife, toothpick, or a skewer, swirl the batter on the top. You don't need to overwork it, but you just want to create a bit of a pattern.
- Bake for 55 to 60 minutes, or until a toothpick comes out clean. Let the bread cool for 10 minutes before pulling it out of the pan.
- In a small saucepan, melt the butter. Then add sugar and milk, and mix everything together until everything looks like a sauce. Turn off the heat, and stir in the vanilla and pecans. Pour the sauce over the bread.
Tips and Tidbits
The praline hardens pretty quickly. If it hardens before you get it poured on top of the bread, just reheat it. It will thin back out.
Wrap leftovers in foil and refrigerate. It should keep for at least a week.
If you are a peanut butter lover you might want to increase the peanut butter to 1 cup. I’m planning on adding some peanut butter chips to a loaf soon. I think they would be a great addition.
Speaking of additions this recipe has some versatility. Try adding some dried fruit. I believe most any type of fruit would work. Dried cherries is the first that comes to my mind.
This bread refrigerates well and should be very good even after a week in the fridge.
That makes this Banana Chocolate and Peanut Butter Swirl Bread a very good make ahead party treat.
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