Peanut Butter Banana Bread – Chocolate Covered Katie

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Peanut Butter Banana Bread – Chocolate Covered Katie

Every delicious banana bread recipe has a rich chocolate hazelnut swirl Probably the best banana bread you'll ever taste!

Peanut Butter Banana Bread

This recipe takes me straight back to my childhood, where a layer of chocolate peanut butter on a thinly sliced banana is one of my favorite lunch box sandwiches.

For everyone who loves Nutella as much as I do, today’s Nutella Banana bread is for you.

Enjoy breakfast, brunch, snack or dessert.

Even dinner?

Plus the remaining freezes well, so whenever you crave the cozy beauty of chocolate, hazelnuts and bananas, you can always keep a few slices.

Also make 3 ingredients Banana Oatmeal Cookies

Peanut Butter Banana Bread Recipe Video

Watch the step-by-step video above.

Chocolate Hazelnut Banana Bread Ingredients

The recipes require mashed potatoes, minced cinnamon, chocolate hazelnut paste, sweetener, flour, salt, baking soda, baking powder, oil or water, pure vanilla extract and optional chocolate chips.

banana – You want to use bananas with brown spots or completely brown skin because that means they are already ripe.

Or ripen bananas immediately by placing them on a parchment-lined baking sheet. Transfer the oven to 325 degrees Fahrenheit and bake in an unpreheated oven for about ten minutes, or until the peel turns black. Let cool before peeling.

Frozen bananas work well, too. Just make sure they are melted thoroughly.

Peanut Butter – Make beautiful chocolate swirls with harsh or homemade peanut butter in this banana bread.

Vegans should easily find multiple brands of cow hazelnut paste at grocery stores including Target, Safeway and Whole Foods.

Not a Hazelnut fan? Choose chocolate peanut butter or almond butter.

flour – I've successfully made this recipe with a red grind gluten-free blend of all-purpose white flour, whole grain spelling flour, oat flour and bob.

While whole wheat flour is technically effective, it produces thick and hard bread. Please do not use coconut flour or almond flour.

For low carbs, try using almond flour banana bread.

Sweetener – You only need half a cup of pure maple syrup, honey or agave.

Or replace regular or sugar-free alternatives to sugar and add extra water as needed to form a batter.

Oil or water – If using oil, choose a neutral option, such as vegetables or melted coconut oil. For low-fat and oil-free banana bread, change the oil to water.

A third cup of sour cream, high-protein Greek yogurt or applesauce can also be used as a replacement oil.

decorate – I like to add some mini dark chocolate chips or toasted hazelnuts to the top of the peanut butter bread for a nice presentation and a fun crisp texture.

Adapted from Healthy Banana Bread and Chocolate Banana Bread

Chocolate Hazelnut Peanut Banana Bread Recipe

How to Make Peanut Butter Banana Bread

First preheat the oven to 350 degrees Fahrenheit.

Place the pan on a nine x five-inch bread plate while preparing the bread.

In a large bowl, mix together flour, baking soda, baking powder, salt and optional cinnamon. Stir well to mix everything together evenly.

Stir the mashed banana, maple syrup, oil or water, and pure vanilla extract to form a thick banana batter.

Sprinkle half of the batter on a prepared bread tray with a spatula. Then use a spoon or chopstick to rotate about four cups of chocolate hazelnut paste or peanut butter.

Smooth all remaining batter over the chocolate. Finally, spin in the rest of the peanut butter to create a beautiful chocolate marble look.

Optionally sprinkle with a small amount of mini chocolate chips or chopped hazelnuts.

Bake quick bread

Place the bread tray on the center rack of the preheated oven and bake for 45 minutes.

Test the sense of satisfaction. The toothpick is inserted deep into the baked goods center and should be mostly clean.

Cool completely on the counter before slicing and serving. If you can wait, the next day the bold peanut butter and elastic texture are even better!

Storage Tips

Once cooled, loosely cover the peanut butter bread with a cloth or paper towel and store it overnight in the counter or in the refrigerator.

This step allows excess moisture to escape without weighing the bread.

All leftovers after the day should be covered and refrigerated for four to five days for optimal freshness.

Or cut into remaining banana bread and freeze individual slices in an airtight container for up to three months. Thaw and reheat in the microwave before serving.

Served with peanut butter banana bread

Due to the sweetness of the chocolate sauce and banana, this recipe itself is great without frosting.

This is also a cute sauce for cream cheese, cashew or coconut sauce.

Enjoy cold slices, or bake them in a frying pan or toaster.

Bread is healthy at less than 100 calories and can be eaten at breakfast instead of muffins.

However, it is also decadent like a dessert!

Nutella's Spinning Banana Bread - Healthy Breakfast or Dessert

2 cup flour (spelled, white or oatmeal, or try this keto chocolate bread)
1 TSP baking soda
3/4 TSP baking powder
3/4 TSP Salt
1/2 TSP Ground cinnamon (Optional)
2 cup Mashed banana
1/2 cup Pure maple syrup or honey or tequila
1/3 cup Oil Or water
2 TSP Pure vanilla extract
1/2 cup Peanut butter Or homemade peanut butter
3 Spoon Mini Chocolate Chips (Optional)

To make peanut butter banana bread, preheat the oven to 350 F. Coat the 9×5-inch bread pan and set it aside. Whisk dry ingredients in a large mixing bowl and then stir all the remaining ingredients except for them to form a batter. Sprinkle half of the batter on a bread tray. Spin about four cups of peanut butter on top and cover with the remaining batter. Finally, spoon the rest of the peanut butter to the top. Garnish with mini chocolate chips or chopped hazelnuts if needed. Bake on the center rack in the oven for 45 minutes or until the toothpick inserted into the center of the bread is mostly clean. Let cool. If you can wait, the taste and texture of the next day is even better!Check out nutrition facts