Marbled Banana Bread with peanut butter swirl

This post is also available in german/deutsch.We wishing you a nice weekend. You really can not get enough of banana bread. Today we made a moist and vegan marbled banana bread with peanut butter swirl. And after 2 days its still moist and delicious. As a topping, we used a peanut butter swirl, also works with tahin or other nut butters. And if you like more chocolate, just add a few chocolate drops on the top of the bread.Marbled Banana Bread with peanut butter swirl
2.5 ripe bananas
optional 2 tbsp brown sugar
60 g of coconut oil
170 g spelt flour
55 g of almond flour
1 tsp cinnamon
2 tsp of baking soda
1 tsp baking soda
1 tbsp of apple cider vinegar
pinch of salt
3 tbsp oatmilk
2 tbsp of cocoa powder
70 g dark chocolate, melted
topping
1 tbsp peanut butter
also
1 loaf tin

Preheat the oven to 175 ° C and grease a loaf tin and lay out with parchment paper.
Add banana, sugar and oil in a food processor and blend until well combined.
Add the remaining ingredients (except the chocolate + cocoa) and blend again. Now you will have a smooth batter. Divide the dough in half and mix one with the cocoa and the chocolate. Pour in the tin and start with the bright dough and end with chocolate. Sprinkle peanut butter on top and mix with a fork.
Put in the oven and bake for 40-45 minutes. (make chopsticks sample.)
Allow to cool for a few minutes in the mold and then allow to cool completely on a grid.

If you try this Marbled Banana Bread or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

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Marbled Banana Bread with peanut butter swirl

This moist and vegan marbled banana bread shouldnt be missing on any breakfast table. With spelt flour and sweet bananas.

Course baking

Cuisine breakfast

Keyword banana bread

Total Time 20 minutes minutes

Servings 1 cake

Author Klaraslife

Ingredients

• 2.5 ripe bananas
• optional 2 tbsp brown sugar
• 60 g of coconut oil
• 170 g spelt flour
• 55 g of almond flour
• 1 tsp cinnamon
• 2 tsp of baking soda
• 1 tsp baking soda
• 1 tbsp of apple cider vinegar
• pinch of salt
• 3 tbsp oatmilk
• 2 tbsp of cocoa powder
• 70 g dark chocolate melted

topping

• 1 tbsp peanut butter

also

• 1 loaf tin

Instructions

• Preheat the oven to 175 ° C and grease a loaf tin and lay out with parchment paper.
• Add banana, sugar and oil in a food processor and blend until well combined.
• Add the remaining ingredients (except the chocolate + cocoa) and blend again. Now you will have a smooth batter. Divide the dough in half and mix one with the cocoa and the chocolate. Pour in the tin and start with the bright dough and end with chocolate. Sprinkle peanut butter on top and mix with a fork.
• Put in the oven and bake for 40-45 minutes. (make chopsticks sample.)
• Allow to cool for a few minutes in the mold and then allow to cool completely on a grid.

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