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Chocolate banana bread with peanut butter swirl

I probably could have just called this blog the chocolate and peanut butter blog and it would have still been a pretty accurate representation of me. I love these two together, and I know I'm not alone. This loaf may seem like a decadent dessert, but it's actually made with quality ingredients like spelt flour, antioxidant-rich cacao powder, and coconut sugar instead of refined sugar. I promise there's no sacrifice when it comes to eating a healthier diet. This is one of those recipes that prove it! Banana bread is a beloved classic, and the addition of indulgent chocolate and peanut buttery goodness really takes it to the next level. This just may be the final form of banana bread.

This recipe is vegan and refined sugar free.

If you make this recipe and want to show off on IG, you can tag me,!


Makes 10 slices

Ready in 1 hour, 30 minutes




2 1/4 cups spelt flour

2 tablespoons raw cacao powder

2 tablespoons unsweetened dark cocoa powder

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 flax egg

1/4 cup coconut oil, melted

3/4 cup coconut sugar

1/3 cup unsweetened non-dairy milk, room temperature

2 ripe bananas, mashed

1 teaspoon pure vanilla extract

1/4 cup dairy free dark chocolate chunks or chips

Peanut butter swirl

1/4 cup creamy natural peanut butter

1 tablespoon pure maple syrup

pinch of salt


  1. Preheat oven to 375 F. Grease a loaf pan with 1 teaspoon of coconut oil and set aside

  2. In a mixing bowl, combine flour, cacao, cocoa, baking powder, cinnamon, salt, and chocolate chunks or chips

  3. In a separate mixing bowl, combine flax egg, melted coconut oil, coconut sugar, non-dairy milk, vanilla, and mashed banana

  4. Pour wet ingredients into the dry, and stir until just combined

  5. Pour batter into a loaf pan and spread it out evenly

  6. Combine peanut butter swirl ingredients and scatter dots of it on to the top of the loaf. Create swirls by dragging the end of a knife through the peanut butter in figure-8 patterns until evenly distributed

  7. Bake loaf for 50 minutes or until the end of a knife comes out clean



  • I don't mean to be annoying and high maintenance by saying to use both cacao powder and cocoa powder. You can use either. I just like the richness and flavour of traditional cocoa powder, but I like the antioxidants from the cacao powder

  • Unfortunately, I haven't experimented with a gluten free version of this recipe. If you do, please let me know how it goes!

  • A flax egg is 1 tablespoon of ground flax mixed with 3 tablespoons of water. Mix this together around the time you preheat your oven, and by the time you need to use it it will have gelled up into an egg-like consistency

  • I recommend storing this loaf in the refrigerator because of the bananas. Consume within 5 days


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